Lemon Crinkle Cookies

Directions

• Preheat oven to 350°F, and line two baking sheets with parchment paper. Set aside.
• In a bowl, combine the confectioners’ sugar and the softened vegan butter. Whisk/whip to combine until it turns smooth and pale in color. This will take a few minutes. Do this by hand with a hand whisk and a silicone spatula.
• Add in the lemon juice and lemon zest. Whip by hand to fully combine.
• Sift in the flour, baking powder, baking soda and turmeric. Mix this to combine into a thick dough. If the dough is too wet and sticky, use a bit more flour to get it to a smooth, yet slightly tacky dough. You don’t want the dough to be dry so mind how much extra flour you add.
• Once the dough is ready, scoop approximately 1.41 oz. of dough, roll it into a ball using your hands, then roll it in some extra confectioners’ sugar. Repeat this step for the rest of the dough balls. Leave them for 10 minutes in this first roll of confectioners’ sugar, this helps with the crinkle. To help the confectioners’ sugar to stick, squeeze a few drops of lemon juice onto each cookie dough ball then roll in the icing sugar, this will help the sugar to stick (don’t add too much lemon though, as this can soak up all of the icing sugar, which won’t give you a crackle effect).
• After 10 minutes, when they are all coated, re-roll them in the icing sugar for a second time, then place onto the lined baking sheets ready for baking. Space them out as they do spread slightly.
• Bake for 12-15 minutes. They will have puffed up and have a crackle on top.
• Once baked, remove them from the oven and allow to cool on the tray. The sugar will have melted slightly onto the paper, so be-careful when lifting off the cookies.