Egg-Free & Dairy-Free Delicate Lemon Cornstarch Cookies

1.Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2.In a large bowl, whisk together the cornstarch, baking powder, and a pinch of salt.

3.In a separate bowl, combine the vegetable oil, granulated sugar, powdered sugar, lemon zest, and non-dairy milk alternative. Whisk until well combined and slightly creamy.

4.Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or your hands until a soft, pliable dough forms. Do not overmix.

5.Take small portions of the dough (about 1 tablespoon each) and roll them into small balls. Place them on the prepared baking sheet, leaving a little space between each cookie.

6.Bake for 10-12 minutes, or until the edges are very lightly golden. The cookies will still be soft to the touch; they will firm up as they cool.

7.Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

8.Once cooled, dust generously with additional powdered sugar before serving.