• Set the oven rack to the middle level and preheat the oven to 350°F / 180°C. Line two baking trays with parchment paper.
• In a large bowl, cream the vegan butter and sugar with a hand or stand mixer at medium to high speed until lighter in colour. About 3 minutes. Occasionally scrape the sides and bottom of the bowl.
  10 tablespoons vegan butter, 1 cup granulated cane sugar
• Add the aquafaba and mix on medium speed until combined
  4 tablespoons aquafaba
• Add the soymilk, vanilla, lemon juice and lemon zest. Mix on low speed to combine
  ½ cup soymilk, 2 teaspoons vanilla extract, 1 teaspoon lemon juice, ½ teaspoon lemon zest
• Sift the flours, baking powder and salt in a medium bowl.
  1¼ cups cake flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1¼ cups unbleached all-purpose flour
• Add the dry ingredients to the liquid ingredients in thirds, mixing on low in between each addition.
• Scrape the sides and bottom of the bowl to ensure all the floury bits are moistened.
• Use a cookie scoop to dive the dough into 12 even portions between the two trays. You may also use a spoon with about 3 tablespoons of batter per cookie.
• Optional tip for a smoother, more even look: Fill a small bowl with water to moisten your fingers and gently pat the top and sides of the cookie portions to make them rounder.
• Bake the first batch of cookies for 18-20 minutes or until the edges are slightly browned. Bake the second batch of cookies.
• Cool the cookies completely on the baking trays before frosting.

Make the White Icing:

• Combine the confectioners’ sugar with the corn syrup. Gradually add enough boiling water, stirring constantly until the frosting is smooth but thick and spreadable.
  2 teaspoons light corn syrup, 2 cups confectioners’ sugar, 3 tablespoons boiling water
• Coat half the flat side of the cookies with the white frosting using a small offset spatula or butter knife.
• Allow it to dry for about 20 to 30 mins.

Make the Chocolate Icing:

• Combine the confectioners’ sugar, cocoa powder and corn syrup in the bowl with the remaining white icing. Add the boiling water and mix until smooth.
  2 cups confectioners’ sugar, 2 tablespoons unsweetened natural cocoa powder, 2 teaspoons light corn syrup, 4 tablespoons boiling water
• Frost the other half of the cookies and allow them to dry.