Scale

1 cup Butter, melted and cooled

1 cup Brown Sugar

1 cup White Granulated Sugar

2 Eggs

1 teaspoon Vanilla Extract

1 tablespoon Lemon Zest

1 tablespoon Lemon Juice

3 1/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1 teaspoon Salt

2 cups Blueberries

1 cup Powdered Sugar

1–2 tablespoons Milk

2 teaspoons Lemon Juice

1/4 teaspoon Vanilla Extract

In a microwave safe bowl, melt butter and set aside to cool.
In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
Mix together butter, brown sugar, and white sugar.
Once combined add eggs, vanilla extract, lemon juice, and zest. Mix to combine.
Add the flour mixture 1/3 at a time, and mix until combined.
Using a small cookie scoop, place cookie dough two inches apart on a parchment-lined baking sheet.
Depending on the size of your blueberries, stick blueberries on top of your cookie dough balls.
Preheat oven to 350 F.
While preheating, place the baking sheet with the cookie dough in the fridge to chill for at least 15 minutes.
Bake for 12-14 minutes or until the edges are just slightly golden.
While cooling, prepare your lemon glaze.
In a small bowl whisk together powdered sugar, milk, lemon juice, and vanilla extract.
Drizzle glaze on cooled cookies.