Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with baking spray or grease with butter.

In a medium mixing bowl, stir together the flour, salt and baking soda. Set aside.

In a large mixing bowl using a stand mixer or electric hand mixer, beat the butter and sugar at medium speed until well combined. Beat in the lemon zest, lemon extract and egg and beat until incorporated. Gradually add in the flour mixture on low speed. Beat just until combined.

Form the dough into 1 1/2" balls and press over the bottom and 4/5 of the way up the sides of each cup.

Bake the all-purpose version for 11-13 minutes and the gluten-free version for 14-16 minutes or until lightly browned. The crust may puff up quite a bit while baking.

After removing the pan from the oven, use a shot glass to press the crusts down a bit to make more of an indentation for the filling. Let the cookie cups cool for 10 minutes in the pan and then use a knife to help dislodge them from the pan. The bottoms of the cookie cups will be very soft but will harden as they cool. Let the cookie cups cool completely before filling.

To prepare the filling, beat the cream cheese at medium speed until fluffy.

Beat in the melted white chocolate and once well combined, stir in the Greek yogurt. The mixture will be quite thin. Refrigerate for about 30-60 minutes or until firm.

Spoon 2 tablespoons of filling into each cup. Decorate with berries and serve or refrigerate first for 2 hours for a firmer filling.

If making these in advance, add the berries the day of serving. The crusts get a bit softer after a day in the refrigerator, but not at all soggy. Refrigerate in an airtight container.