Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened to room temperature
• 1 ¼ cups 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 all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup wild frozen blueberries

For the Lemon Sugar:

• ½ cup granulated sugar
• 2 teaspoons lemon zest

Instructions:

1. Prepare the Cookie Dough:
   • In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and lemon zest using a handheld mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed.
2. Add Wet Ingredients:
   • Add the egg, lemon juice, and vanilla extract to the butter mixture. Mix again for 1-2 minutes until fully combined.
3. Combine Dry Ingredients:
   • Sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
4. Add Blueberries:
   • Gently fold in the frozen blueberries, ensuring that the dough retains visible streaks of blueberry throughout.
5. Chill the Dough:
   • Use a 2 oz ice cream scoop to portion out the dough onto a parchment-lined baking sheet. Refrigerate for 1-2 hours, or until the dough is fully chilled.
6. Prepare Lemon Sugar:
   • In a small bowl, mix together the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar, releasing the oils and infusing the sugar with lemon flavor. Set aside.
7. Bake the Cookies:
   • Preheat your oven to 350°F (175°C). Roll each chilled dough ball in the lemon sugar mixture. Arrange 5 cookies per baking sheet.
   • Bake for 16-17 minutes, turning the cookies halfway through the baking time for even browning. The cookies should be golden around the edges.
8. Finishing Touch:
   • Once baked, use a large cookie cutter (larger than the cookies themselves) to gently reshape any uneven edges while the cookies are still warm. Allow the cookies to cool completely before handling.

Notes:

• Measuring Flour: For accurate measurements, spoon and level the flour into your measuring cup. Avoid scooping it directly from the bag as this can cause the flour to be packed down, resulting in too much flour.
• Shaping Cookies: To ensure your cookies have a nice round shape, use a round cookie cutter to smooth out the edges immediately after baking while the cookies are still warm.

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