There's something so tantalizing about lemon blueberry cookies. Perfectly soft on the inside, with a lightly crisped exterior coated in sweet blueberries and zesty lemon glaze.
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 ⅓ 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.
Notes
Place your lemon icing in a pastry bag or piping bag for better control when drizzling over your cookies. Drizzle your cookies while they're placed on a cooling rack overtop a piece of parchment or paper towel to make cleanup easy. I did not do this. Oops!While it might be tempting to just mix your blueberries into the batter, it will greatly increase the moisture content and color of your cookies. This is a lemon cookie with a hint of blueberry flavor. So just adding a few frozen blueberries on top is just enough to let the lemon flavor be the star.If using frozen blueberries (I used frozen wild blueberries, they're teeny tiny!) it's recommended to rinse any ice build up off then pat them dry. Freeze-dried blueberries would also be a nice addition.