Soft. Tangy. Aromatic. Bursts of Bright Berry.
COOKIES.
All sounds good, right?

I’m not sure if its the addition of cream cheese frosting to the cookie dough, the combination of the lemon and vanilla extracts, the dried berries, or all of it together that creates the gorgeous union of fragrance, flavor, and feel (super soft) for these cookies – regardless, the minimal effort is well worth it!

Bake these NOW!

Lemon Vanilla Cream Cheese Berry Cookies

Lemon Vanilla Cream Cheese Berry Cookies

8 Tbs. butter (1 stick), softened to room temperature
3 large eggs
2 cups Cream Cheese Frosting,* softened to room temperature
1 cup powdered sugar
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
3 cups all-purpose flour
1 1/2 cups dried berries

Preheat oven to 375 degrees.
Combine the butter, eggs, Cream Cheese Frosting*, powdered sugar, and vanilla and lemon extracts and beat with a stand mixer until smooth and creamy.
Add the baking soda, baking powder, and sea salt and continue to beat until smooth.

Add in the flour, 1/2 cup at a time. Combine well.
Fold in the dried berries.

Line baking sheets with parchment paper.
Using a melon baller, drop 1″ dough balls (they will be sticky) about 1 1/2″ apart on lined cookie sheets.
Bake for 12-14 minutes, until fragrant and golden brown.

*Cream Cheese Frosting:
8 Tbs. butter, softened to room temperature
8 oz. (1 cup) cream cheese, softened to room temperature
1 tsp. vanilla extract
pinch of sea salt
4 cups powdered sugar

Combine butter and cream cheese in the bowl of a stand mixer (or in a bowl with an electric hand mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
Gradually add powdered sugar and beat until completely combined.