Lemon Blueberry Cookies
Lemon Blueberry Cookies (adapted from Miss Karli Brae)
1 cup butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 1/8 cups all-purpose flour
1 1/2 cups blueberries
Zest of one lemon
Juice of one lemon
2 tsp vanilla
Preheat oven to 350. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla, zest, and lemon juice. In a separate bowl, whisk together dry ingredients. Gradually add the dry ingredients into the batter. Carefully fold in berries. Scoop or roll cookies into about 2 Tb sized balls. Allow dough balls to cool in the refrigerator for at least an hour and up to overnight. When ready to bake, place balls of dough on a cookie sheet lined with parchment paper. Bake for 12-15 minutes, until the bottoms are slightly golden brown (the edges should not brown).