Blueberry Lemon Cookies

Steps

1. 1Preheat the oven to 350 degrees F.
2. 2Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
3. 3In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
4. 4Add the vanilla, egg, lemon zest, and lemon juice and mix well, scraping down the sides of the bowl as needed.
5. 5Add the salt, baking powder, baking soda, and flour, and mix until combined.
6. 6Add in the blueberries and mix briefly to incorporate them.
7. 7Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet.
8. 8Bake for 13-14 minutes or until they are just starting to brown on the edges and are no longer shiny at all.
9. 9Put the second half of the cookie dough in the fridge while the first sheet is baking.
10. 10Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
11. 11Store in an airtight container, with wax paper between layers of cookies, at room temperature for 5-7 days, or freeze for up to 3 months.