Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer for best results.
3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.

Step 2: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cookies.
2. Gently fold in the blueberries using a spatula. If you’re using frozen blueberries, do not thaw them to prevent excess moisture.

Step 3: Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape during baking.

Step 4: Preheat the Oven and Prepare Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or silicone baking mats.

Step 5: Scoop and Shape the Cookies

1. Using a cookie scoop or tablespoon, portion out the dough into 1 1/2-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
2. If desired, gently press a few extra blueberries onto the tops of the cookie dough balls for visual appeal.

Step 6: Bake the Cookies

1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
2. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Optional Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency with more powdered sugar or lemon juice as needed.
2. Drizzle the glaze over the cooled cookies and garnish with extra lemon zest.