Instructions:
Creating the Cookie Dough:
Heat your oven to 350°F (175°C) and prep a baking sheet with parchment.
Cream the butter and sugar in a big bowl until they’re fluffy and light.
Beat in the egg, vanilla, lemon zest, and juice until it’s all nicely blended.
Whisk flour, baking powder, and salt in another bowl. Gradually stir these dry ingredients into the wet mix to form your dough.
Carefully fold in the blueberries to avoid crushing them.
Baking the Cookies: 6. Place rounded tablespoons of the dough on your prepped sheet, keeping them a couple of inches apart. 7. Gently flatten each mound of dough. 8. Bake for 12-15 minutes until the edges are
golden and the centers have set. 9. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool off completely.
Making the White Chocolate Glaze: 10. In a microwave-safe bowl, mix the white chocolate chips with heavy cream. 11. Microwave in 15-second bursts, stirring in between, until the chocolate is melted and smooth.
Assembly and Presentation: 12. Drizzle the white chocolate glaze over the cooled cookies. 13. Add fresh blueberries and lemon zest as a garnish. 14. Let the glaze set before you serve.
Preparation Time: 20 minutes | Cooking Time: 15 minutes | Servings: Makes about 24 cookies
