Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened to room temperature
• 1 ¼ cups white granulated sugar
• ¼ cup light brown sugar
• 1 tablespoon lemon zest
• 1 large egg
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• 2 ¾ cups sifted all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup frozen wild blueberries (do not thaw)

For the Lemon Sugar:

• ½ cup white granulated sugar
• 2 teaspoons lemon zest

Instructions:

1. Prepare the Cookie Dough:
   • In a large mixing bowl, cream together softened butter, white sugar, brown sugar, and lemon zest using a handheld mixer.
   • Beat for 3-4 minutes until the mixture is light and fluffy, scraping the sides of the bowl as needed.
2. Add Wet Ingredients:
   • Add the egg, lemon juice, and vanilla extract to the mixture.
   • Beat for 1-2 minutes until fully incorporated.
3. Combine Dry Ingredients:
   • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
   • Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
   • Gently fold in the frozen blueberries, ensuring there are visible streaks of berries throughout the dough.
4. Chill the Dough:
   • Use a 2 oz ice cream scoop to drop dollops of cookie dough onto a parchment-lined baking sheet.
   • Once all dough is scooped, cover the baking sheet with plastic wrap and refrigerate for 1-2 hours or until the dough is completely chilled.
5. Make the Lemon Sugar:
   • In a small bowl, combine white sugar and lemon zest.
   • Rub the zest into the sugar with your fingertips to release the natural oils and infuse the sugar with lemon flavor. Set aside.
6. Bake the Cookies:
   • Preheat the oven to 350°F (175°C).
   • Roll each chilled cookie dough ball in the lemon sugar until fully coated.
   • Place five cookies per baking sheet, leaving space between them.
   • Bake for 16-17 minutes, rotating the baking sheet halfway through for even baking. Remove cookies from the oven.
7. Shape the Cookies:
   • If the edges of the cookies are uneven, use a large round cookie cutter (larger than the cookie) to gently round the edges while still warm.
   • Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.

Notes:

• Flour Measurement: For the best results, spoon and level the flour when measuring. Don’t scoop it directly from the bag as it could lead to excess flour in the recipe.
• Shaping the Cookies: To get perfectly round cookies, use the cookie cutter technique mentioned while the cookies are still warm.

Nutrition