Fruity blueberry cookies (Print Version)

# Ingredients:

→ Cookie Components

01 - 1 large egg
02 - 1/4 teaspoon salt
03 - 1 cup sugar (white granules)
04 - 2 tablespoons purple gel dye (optional)
05 - 1/2 teaspoon finely grated lemon peel
06 - 1 teaspoon vanilla essence
07 - 1/2 cup softened butter (no salt)
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon soda for baking
10 - 1 tablespoon sparkling sugar for topping
11 - 1/2 cup ripe blueberries (fresh preferred)
12 - 1 1/2 cups plain white flour

# Instructions:

01 - Set your oven to 350°F. Cover a baking tray with parchment to make cleanup easier and keep cookies from sticking.
02 - Toss together flour, salt, baking soda, and baking powder in a bowl. Once mixed, just set it aside.
03 - Whip the butter and sugar with a mixer for about 3-4 minutes. It should look light, fluffy, and pale in color.
04 - Toss in the egg and vanilla. Stir it all up until you've got a silky-smooth mixture.
05 - Combine your dry mixture with the butter mix in small amounts. Stir gently until just blended. Overmixing isn’t your friend here.
06 - Carefully fold in blueberries and a sprinkle of lemon zest. If you like your cookies colorful, mix in the dye now until the color’s even.
07 - Roll dough into little 1-inch balls, gently press them flat onto the prepped baking sheet, and sprinkle coarse sugar on top.
08 - Pop it in the oven for 12-15 minutes. The edges should be golden while the centers stay slightly soft and chewy.
09 - Let the cookies chill on the tray for 5 minutes before transferring to a cooling rack. Wait for them to cool fully before serving!

# Notes:

01 - Fresh blueberries are best here. Frozen ones might make things mushy.
02 - Sticky dough? A quick 15-minute chill in the fridge will help.
03 - Add extra lemon zest on top before cooking for a citrus boost.
04 - That purple food dye isn't needed but does give them a fun vibe.

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