Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy.
Add egg, lemon zest, lemon juice and lemon extract; beat until blended.
Gradually add the flour mixture, beating on low speed just until combined.
Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman
Refrigerate, covered, for 30 minutes.
Preheat oven to 375F.
Line 2 large baking sheets with parchment paper or nonstick baking mats.
Roll the dough into 36 balls (about 2 level teaspoons each) with moistened hands.
Gently press to flatten slightly, then place 2 inches apart on the prepared baking sheets.
Place 3 blueberries on top of each cookie.
Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
