Step 1

To a mixing bowl or stand mixer, add the vegan butter, sugar and lemon zest. Beat together really well until light and fluffy.

Step 2

Add in the lemon juice, cornstarch, and salt, then mix again until combined.

Step 3

Next, add the flour and baking soda. Stir together with a spatula until a smooth and thick cookie dough forms. It's important not to over-mix which is why it's best not to use an electric mixer.

Step 4

Cover the bowl with clingwrap or a wet, clean, dish towel, and let chill in the fridge for at least 30 minutes. Up to a few days is fine but if leaving it that long the cover needs to be airtight so the cookie dough doesn't dry up.

Step 5

While waiting, line a baking sheet with parchment paper or a silicone baking mat, and preheat the oven to 350°F (175°C).

Step 6

Remove the chilled cookie dough from the fridge. If the cookie dough was in there for much over 30 minutes you will probably need to let it soften for 5 minutes or so until it's scoopable.

Step 7

Scoop using a 2-tablespoon cookie scoop then roll into balls. Roll each ball in granulated sugar before placing on the lined baking sheet, making sure to leave about 2 inches of space around each one.

Step 8

Place the cookie dough balls onto the baking sheet. Bake for about 14 minutes or until the bottoms are very lightly golden and puffy, and the cookie is cooked through but still feels soft in the center.

Step 9

When you remove them from the oven they will be puffy. Bang the baking sheet hard twice on the stovetop or on a wooden cutting board. This knocks the air out of them, improving the look and texture.

Step 10

Let the cookies cool on the baking sheet for 10 minutes then carefully transfer to a wire cooling rack.

Step 11

When completely cool make the lemon glaze. Add the lemon juice to a small bowl then add in ½ cup of the powdered sugar. Whisk together to form a thick icing. It should be really thick but drop slowly off the spoon/whisk for drizzling. If it's a little thin add the rest of the powdered sugar gradually until thick enough.

Step 12

Using a teaspoon, drizzle the icing over the cookies in a zig-zag motion then allow to harden for a few minutes.