1-First Step: Prepare the dry ingredients. Whisk the 2 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt together in a large bowl. Set aside. This quick mix ensures even distribution for consistent rise in your cookie recipe.

2-Second Step: Cream the butter and sugars. In a stand mixer or with a hand mixer, beat 3/4 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar on high speed until creamy, about 2 minutes. Scrape down the bowl as needed. This builds the base structure and adds air for tenderness.

3-Third Step: Add wet ingredients. Switch to low speed and mix in 1 large room-temperature egg, 1 and 1/2 teaspoons vanilla extract, 2 teaspoons lemon zest, and 2 tablespoons fresh lemon juice until combined. The lemon wakes up the flavors, mimicking fresh blueberry muffins.

4-Fourth Step: Combine dry and wet. Still on low, slowly add the dry ingredients and 1/4 cup milk. Beat just until incorporated. The dough will be thick, sticky, and creamy, perfect for holding blueberries without spreading too much.

5-Fifth Step: Fold in blueberries. Gently fold in 2 cups fresh or frozen blueberries with a spatula, taking care not to break them. This preserves juicy pops and prevents dough discoloration. Fresh berries bleed less than frozen.

6-Sixth Step: Chill the dough. Cover tightly and refrigerate for 30 to 45 minutes, or up to 2-3 days. Chilling firms the thick dough for easy scooping and helps cookies hold shape. For make-ahead, freeze portions up to 3 months and thaw overnight.

7-Seventh Step: Preheat and prep sheets. Heat oven to 350°F. Line baking sheets with parchment paper or silicone mats. Scoop 1.5 tablespoons dough per cookie, placing them 3 inches apart. Optional: sprinkle coarse sugar for crunch and sparkle.

8-Eighth Step: Bake to perfection. Bake 15 to 16 minutes until edges are golden and centers spring back when pressed lightly. Use a cookie scoop for uniform size. Cool on sheet 5 minutes, then transfer to a wire rack.

9-Ninth Step: Make the glaze. Whisk 1 and 1/2 cups sifted confectioners’ sugar, 2 tablespoons lemon juice, and 1-2 tablespoons half-and-half until smooth. Adjust with more liquid for drizzle consistency.

10-Final Step: Glaze and set. Spoon glaze over cooled cookies. Let set for a couple hours. Store covered at room temp for 2 days or fridge up to 1 week. Unglazed baked cookies freeze well for 2-3 months; thaw and glaze fresh.