Blueberry Lemon White Chocolate Cookies (Print Version)

# Ingredients:

→ Dough

01 - 3/4 cup unsalted butter, room temperature
02 - 4 ounces cream cheese, room temperature
03 - 1 3/4 cups granulated sugar
04 - 1 large egg
05 - 1 teaspoon pure vanilla extract
06 - 2 teaspoons lemon extract
07 - 2 tablespoons freshly squeezed lemon juice
08 - 2 tablespoons finely grated lemon zest
09 - 1 teaspoon salt
10 - 1/2 teaspoon baking soda
11 - 3 cups all-purpose flour
12 - 1 cup white chocolate chips
13 - 1 cup fresh blueberries

→ For Rolling

14 - 5 tablespoons granulated sugar

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease or line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together butter, cream cheese, and 1 3/4 cups granulated sugar for 2 minutes until smooth and fluffy.
03 - Add egg, vanilla extract, lemon extract, lemon juice, and lemon zest to the bowl. Beat for 1 minute to fully combine.
04 - Add salt and baking soda. Gradually fold in all-purpose flour by hand until just incorporated; do not overmix.
05 - Gently fold in white chocolate chips and fresh blueberries, taking care not to mash the fruit.
06 - Scoop approximately 1/4 cup portions of dough. Roll each portion into a ball and coat with the reserved 5 tablespoons granulated sugar.
07 - Arrange sugared dough balls on a tray and freeze for at least 1 hour to prevent excessive spreading during baking.
08 - Transfer chilled dough balls to prepared baking sheets, spacing generously. Bake for 13-16 minutes, until edges are barely golden.
09 - Allow cookies to cool on the baking sheet for minimum 10 minutes before transferring to a rack to finish cooling.

# Notes:

01 - Avoid zesting the white pith of the lemon, as it can impart bitterness.
02 - Fresh blueberries yield the best texture, but frozen blueberries can be added directly from frozen to minimize color streaking.
03 - Reducing portion size will require a shorter bake time; monitor closely to prevent overbaking.

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