Lemon Blueberry Bliss Cookies
Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ cup dried blueberries (or fresh if preferred)
½ cup white chocolate chips (optional)
For the Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of ½ lemon
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
Combine and Fold:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the dried blueberries (and white chocolate chips if using).
Scoop and Shape:
Using a cookie scoop or spoon, drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still be slightly soft, but they will firm up as the cookies cool.
Make the Lemon Glaze:
While the cookies cool, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle and Serve:
Once the cookies are cool, drizzle the lemon glaze over the tops of the cookies using a spoon or piping bag. Let the glaze set for about 10 minutes before serving.
Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes
Servings: 20 cookies