Blueberry Lemon Cookies

Whisk flour, baking soda, baking powder and salt together in a medium sized bowl.

In a large bowl, combine sugar, lemon zest, and juice. Use your fingers to rub sugar and lemon zest together. With an electric hand mixer or a stand mixer with a paddle attachment on medium speed, beat softened butter into the sugar, until light and fluffy. Beat in eggs and vanilla. Reduce speed to low and add the flour until just combined. Mix in the blueberries by hand. Cover the dough with plastic wrap and refrigerate for 1 hour and up to overnight.

Preheat oven 375 F. Line two baking sheets with parchment paper. Drop about 3 tablespoon sized scoops of dough onto the parchment, placing them about 2 inches apart. Bake for 20 minutes or until the edges begin to brown. Remove from oven. Allow to cool on a wire rack.

For the glaze, mix together powdered sugar and lemon juice in a small bowl. Use a fork to drizzle it on top of the cooled cookies.