Step 1

In a large bowl, cream together the room temperature vegan butter and brown sugar using an electric hand mixer.

Step 2

Stir in the fresh lemon zest, vanilla and lemon juice - don't worry, it's normal for the mix to separate at this stage, it'll come back together in the next step!

Step 3

In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.

Step 4

Slowly add the dry ingredients into the wet ingredients and mix everything together with a wooden spoon.

Step 5

Place the lemon cookie dough into the fridge for 30 minutes.

Step 6

Use a spoon or ice cream scoop to shape your cookies onto a lined baking tray. Place the tray into the fridge for a minimum of 2 hours.

Step 7

Preheat your oven to 350°F (180°C) [320°F (160°C) fan].

Step 8

Bake the cookies in the middle of the oven for 12-15 minutes or until the edges are firm and golden. Remove the tray from the oven and allow for the cookies to cool completely before removing them from the baking sheet.