Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon (5ml) vanilla extract
  • Zest of 1 large lemon
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • ½ teaspoon (2.5ml) salt
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon (8g) all-purpose flour
  • 1 cup (120g) powdered sugar (optional for glaze)
  • 2-3 tablespoons (30-45ml) lemon juice (optional for glaze)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and lemon zest until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the lemon blueberry cookies.
  6. Gently fold the floured blueberries into the cookie dough.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  10. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. While the lemon blueberry cookies are cooling, whisk together the powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to reach your desired consistency (optional).
  13. Drizzle the glaze over the cooled cookies (optional).