• Add the sugar and lemon zest to Thermomix bowl

  30 Seconds | REVERSE | Speed 3
  150 g ¾ cup caster/superfine or granulated sugar, zest of 2 lemons
• Add Whisk to bowl
• Add the melted butter and vanilla

  20 Seconds | Speed 4
  70 g unsalted butter, ½ tsp vanilla bean paste
• Add the eggs

  10 Seconds | Speed 3.5
  2 large medium eggs
• Add the lemon juice and whisk until smooth

  10 Seconds | Speed 3
  2 tbsp lemon juice
• Add a large bowl and add dry ingredients and mix together and add to wet ingredients
  240 g plain gluten free flour, ½ tsp xanthan gum, 1 tsp baking powder, ¼ tsp salt
• If you have a second bowl - add those to clean dry bowl and mix 4 Seconds | Speed 3 then add to wet ingredients
• 10 Seconds | Speed 5

  Scrape down the side

  5 Seconds | Speed 5
• Tip: At this stage, the cookie dough will really be more like a batter – very soft and sticky, bordering on runny. That's how it should be. Don't add more flour!
• Put mixture into a bowl and cover and refrigerate for at LEAST 2 hours! I left mine overnight

Make the Cookies

• Adjust the oven rack to the middle position, pre-heat the oven to 180ºC and line 2 large baking sheets with baking paper.
  100 g granulated sugar, 90 g icing sugar
• Tip: You will bake the cookies in several batches, so you can line 2 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.
• Shape about 1 tablespoon (about 17g) portions of the chilled cookie dough into balls. You should get 30-32 cookies in total.

See Notes

• Roll each ball first in granulated sugar and then in powdered/icing sugar until it's fully coated.

  Tip: Rolling the cookies in granulated sugar first results in the prettiest cookies, with a lovely white coating of powdered sugar that cracks to give a beautiful random pattern (I did NOT do this)

Baking - the cookies are super soft and sloppy - handle with care

• Place the cookie dough balls on the lined baking sheets, at least 1 ½-2 inches (4-5cm) apart. The cookies will spread and expand slightly during baking.

  Place the baking sheet with the cookies that you won't be baking straight away in the fridge until needed.
• Bake one baking sheet at a time at 350ºF (180ºC) for 8-10 minutes or until the cookies have risen and expanded into little rounded mounds with cracks in their sugar coating. The cookies are done when the cracks no longer look wet or shiny.
• The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.