Egg-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 milk. 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.