1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Sheets: Line two large baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup much easier.

2. Cream Together Butter, Sugars, and Cream Cheese: The Foundation of Flavor

1. Combine Wet Ingredients: In a large mixing bowl, combine the softened butter, 1 ¾ cups of granulated sugar, and the softened cream cheese.
2. Cream: Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed until it’s light and fluffy, about 2-3 minutes. This process incorporates air into the mixture, which helps create a tender cookie.

3. Incorporate Egg, Extracts, and Lemon: Adding Moisture and Flavor

1. Add Egg: Add the egg to the creamed mixture and beat until it’s fully incorporated.
2. Add Extracts, Juice, and Zest: Add the vanilla extract, lemon extract, lemon juice, and lemon zest to the bowl. Beat on medium speed for about 1 minute, until everything is well combined. Scrape down the sides of the bowl as needed.

4. Whisk Dry Ingredients: Ensuring Even Distribution

1. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
   • Tip: Whisking helps to aerate the dry ingredients and ensures that the baking soda and salt are evenly distributed.

5. Gradually Add Dry Ingredients to Wet Ingredients: Forming the Dough

1. Combine: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Tip: Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in a tough cookie.

6. Fold in White Chocolate Chips and Blueberries: Adding Sweetness and Freshness

1. Add Mix-Ins: If using, gently fold in the white chocolate chips using a rubber spatula.
2. Fold in Blueberries: Gently fold in the fresh blueberries.
   • Tip: Be careful not to mash the blueberries while folding them in. You want them to remain mostly whole.

7. Chill the Dough (Optional but Recommended): Preventing Spreading

1. Chill Dough (optional): While not mandatory, chilling the dough for at least 30 minutes in the refrigerator can help prevent the cookies from spreading too much during baking. It also allows the flavors to meld together.
   • Note: The recipe author states that you must chill the dough for at least an hour in the freezer, or the cookies will spread too much.

8. Shape and Bake the Cookies: Achieving Golden-Brown Perfection

1. Prepare Sugar Coating: Place the remaining 5 tablespoons of granulated sugar in a small, shallow bowl.
2. Scoop Dough: Use a cookie scoop (about 2-3 tablespoons) or a spoon to scoop out portions of the chilled dough.
3. Roll in Sugar: Roll each portion of dough into a ball and then roll it in the granulated sugar until it’s evenly coated.
4. Place on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
5. Bake in Batches: Bake the cookies in the preheated oven for 13-16 minutes, one sheet at a time. The cookies should still be close to a “ball” shape and not flattened.
   • Check for Doneness: The cookies are done when the edges are just starting to turn a light golden brown, but the centers are still slightly soft. They will continue to firm up as they cool.
   • Tip: The recipe author emphasizes that the cookies should be so soft that you can’t pick them up off the baking sheet immediately after baking.
6. Freeze: Place the cookie sheet into the freezer for 30 minutes or the refrigerator for 1 hour.
7. Bake: Bake for 13-16 minutes. They should be so soft that you cannot pick them up off the baking sheet.

9. Cool and Enjoy: Savoring the Sweet and Tangy Flavors

1. Cool on Baking Sheet: Let the cookies cool on the baking sheet for at least 10 minutes. This allows them to set and firm up.
2. Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely.
3. Optional Swirling: The recipe author mentions using a large, round cookie cutter to swirl around the just-baked cookies as soon as they come out of the oven. This creates a perfectly round shape, but is entirely optional.