These sweet and tangy vegan lemon cookies never disappoint! Our new favourite with tea and coffee, these soft and chewy lemon sugar cookies are quick and easy to make. Our only problem is how quickly they disappear!
Sift all purpose flour, baking powder and sea salt into a mixing bowl. Combine them with a whisk. Set aside.
Beat vegan butter and sugar with a hand mixer at high speed until the batter gets fluffy and light, but well combined. This usually takes about 30 seconds.
Add lemon juice, tapioca flour, pure vanilla extract, lemon zest and food coloring. Beat with a hand mixer for a further 30 seconds until everything is well combined
Add the dry ingredients into the batter and mix with a hand mixer on low or a spatula until combined. Combine well but not excessively.
Scoop out 2 tbsp for each cookie, and roll them out on your palm into 12 balls. Place them on a plate and cover them with a wrapping film. Leave the rolled cookie dough into the fridge for 1 to 2 hours
Preheat your oven at 350 degree F or 177°C.
Place parchment paper or a silicon mat on a baking tray. Take out the rolled lemon cookie dough from the fridge and add powdered sugar on the surface of rolled doughs. Place them on a the parchment paper or a silicon mat 3 inches apart. Bake for 14 minutes.
After removing the tray from the oven, keep the cookies on the parchment paper or silicon mat for 5 minutes. Then cool them down in a wire rack. That's it! Grab one for yourself before putting the plate out!
*After adding lemon juice into the batter, it appears a little separated from the lemon juice. That's normal so keep going.