Happy Sunday foodie friends! I came across a delicious recipe by The Epicurean Mouse on Pinterest for lemon blueberry cookies. They were the perfect sweet treat!! I wanted to share the recipe here on my blog. If you need a dessert to make for a bbq, graduation party or any other summer party then look no further!! I can promise you these cookies will be a crowd pleaser! The flavors of the lemon and blueberry combined together are perfection! The lemon sugar these cookies are coated in, add the right amount of sweetness. Enjoy the rest of the weekend.

Bakery-Style Lemon Blueberry Cookies

Serves: 13

Ingredients

1 cup Butter unsalted, softened at room temp

1 ¼ cups White granulated sugar

¼ cup Light brown sugar 

1 tablespoon Lemon zest

1 Large egg 

1 tablespoon Lemon juice fresh is best 

1/2 teaspoon Vanilla extract 

2 ¾ cup All purpose flour sifted 

½ teaspoon Baking powder 

½ teaspoon Baking soda 

½ teaspoon Salt 

¾ cup Wild frozen blueberries

Lemon Sugar

½ cup White granulated sugar 

2 teaspoon Lemon zest

Directions

In a large bowl, combine softened butter, sugar, brown sugar and lemon zest. Using a handheld mixer, beat for 3-4 minutes until fluffy. Scrape down the sides as the bowl as needed. Add the egg, lemon juice and vanilla extract. Mix again for 1-2 minutes. Sift the flour, baking powder, baking soda, and salt. Mix in the dry ingredients just until combined. Then, gently fold in the frozen blueberries. Make sure not to over mix. You should have streaks of blueberries throughout the cookie dough. Use a 2 oz ice cream scoop to scoop the cookie dough onto a parchment lined baking sheet. Then, refrigerate for 1 -2 hours until completely chilled. In a small bowl, combine the lemon zest and sugar. Use your fingertips to rub the zest into the sugar. This will help release the natural oils and flavor the sugar. Set aside. Preheat oven to 350°. Take each cookie and roll in lemon sugar. Place 5 cookies per sheet. Bake for 16-17 minutes, turning halfway through baking for even browning. Remove the cookies from the oven. Use a large cookie cutter (larger than your cookie) to help round out any uneven edges. Let the cookies cool completely before handling.