Instructions
- Using a stand mixer, place your softened butter and sugar in the bowl. Mix the butter and sugar together on low speed until the two are mostly incorporated.
- Add eggs one at a time, beating after each addition.
- Add vanilla, lemon juice, and lemon zest.
- Mix well and stop.
- In a separate bowl, mix together flour, baking powder, baking soda and cinnamon.
- With the mixer on low, slowly add the flour mixture into the wet ingredients.
- Once all the ingredients have been mixed together, carefully fold in the blueberries.
- Allow dough to cool in the refrigerator for at least 30 mins or as long overnight.
- Preheat oven to 350°
- Use a small scoop or spoon (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil (or non-stick cookie sheets).
- Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).
- Allow to cool before adding the glaze.
Lemon Glaze
- Mix the powdered sugar and lemon juice well, pour over cookies when cool!
- Enjoy!
