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1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)
Purple food coloring (optional)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg, lemon zest, and lemon juice until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries, being careful not to crush them.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
Once the cookies are completely cool, drizzle the lemon glaze over the top and let it set before serving.
Variations & Tips
For a twist, try adding a teaspoon of vanilla extract to the dough for a hint of warmth. If you prefer a more intense lemon flavor, increase the lemon zest to 2 tablespoons. You can also substitute frozen blueberries if fresh ones aren't available, just be sure to thaw and drain them well before adding to the dough. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
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