Cooking Instructions:

In a large mixing bowl, beat the melted butter and sugars together until the mixture is light and fluffy. Add in the eggs, vanilla extract, lemon juice, and lemon zest, and continue mixing until well combined.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the blueberries until they're evenly distributed throughout the dough.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour to allow it to chill and firm up.

Preheat your oven to 350 degrees Fahrenheit (or 325 degrees Fahrenheit for a softer cookie). Line a baking sheet with parchment paper.

Using an ice cream scoop, portion out the dough and form balls. Optionally, coat the dough balls with lemon sugar before placing them on the prepared baking sheet, leaving space between each ball.

Bake the cookies for 14-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack.

For the best results, remember to use fresh lemons for zest and juice, as they offer superior flavor compared to pre-bottled options. Additionally, allowing the cookies to cool completely before glazing will help the glaze set properly.

If you're feeling adventurous, try adding a cream cheese filling for an extra layer of flavor. Enjoy your lemon blueberry cookies!