Lemon Blueberry Cookies

I wanted to bring something to Aunt Kathy's annual 4th of July bash, so I looked to my Pinterest boards for inspiration.  I found this recipe that I had pinned for Lemon Blueberry Cheesecake Cookies. But, when I had pinned it, and even the first time I read through the recipe, I missed the whole cheesecake part.  I was really excited about plain Lemon Blueberry cookies, so I set about changing the recipe a little bit.

(Basically, I just left out the cream cheese, added a touch more flour, and cooked them for a few minutes longer.  Oh, also I was lazy and did not refrigerate the dough and just made drop cookies.)

Here is my version of the recipe:

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 1/4 cup flour
1 cup blueberries

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any.  Drop dough on parchment-covered baking sheets, then bake for 12-15 minutes, until the edges are slightly browned and the centers are no longer wet.

This recipe made about 3 dozen cookies.  After we "taste-tested" the cookies, I had about 2 dozen left to take to the party.

The cookies were light and fluffy, and delicious!  Some people at the party compared them to muffin tops, but they were much sweeter than a typical muffin.

P.S.  Maybe next time I will try the cheesecake cookies out.  But first, I have to make these s'mores cookies.