Mix the room temperature cream cheese, powdered sugar, and lemon extract until fully combined. Scoop 1-tablespoon portions onto a parchment paper lined tray or plate and place in the freezer while you prepare the cookie dough.

Preheat your oven to 350°F (convection). In a stand mixer or using a hand mixer, beat the room-temperature butter for 3–5 minutes, until pale and off-white. Add the granulated sugar and beat for about 2 minutes, until light and fluffy.

Add the flour, baking soda, and baking powder. Mix on low speed or fold gently just until the dough comes together. Fold in the frozen blueberries until the dough turns slightly purple and sticky. Chill the dough in the refrigerator for 1–2 hours.

Scoop a 1/3 cup portion (about 80 grams) of dough and bake a single test cookie. This helps check spread and oven temperature. If the cookie spreads too much, add a few tablespoons of flour. If it’s too thick and doesn’t spread, mix in 1–2 tablespoons of your preferred nut milk.

Remove the cream cheese filling from the freezer. Flatten a scoop of cookie dough in your palm, place one cream cheese ball in the center, and fold the dough around it until sealed. Roll in extra granulated sugar and place on a parchment paper lined baking sheet.

Bake for 10–11 minutes.

For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm. Let cookies rest on the baking sheet for about 10 minutes before transferring.

Enjoy fresh, or store in the refrigerator for up to 10 days.