These Lemon Blueberry Cookies are soft, chewy, and filled with juicy blueberries and a refreshing lemon zing. A delightful treat for any occasion!

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (or frozen, thawed and drained)

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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the egg, lemon zest, lemon juice, and vanilla extract, and beat until combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Gently fold in the blueberries, being careful not to crush them.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

If using frozen blueberries, thaw and drain them to avoid excess moisture in the dough.

For an extra burst of flavor, drizzle a lemon glaze over the cookies.

For a more complex flavor, add a pinch of cinnamon or ginger to the dough.

Frozen blueberries can be used, but ensure they are thawed and drained before incorporating them into the dough.

Store cookies in an airtight container at room temperature for 4-5 days, or freeze them for up to 3 months.