• Preheat oven to 350*F. Line a baking tray with parchment.
• In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl using a hand mixer, cream non-dairy butter, sugar and lemon zest until well combined and fluffy.
  8 tablespoon Non-Dairy Butter, 1 Cups Granulated Sugar, Zest of One Lemon
• Add the non-dairy milk, lemon juice and vanilla and mix well.
  2 tablespoon Non-Dairy Milk, 2 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract
• Add flour, baking powder and salt and stir until just combined.
  2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• Add ¼ cup of granulated sugar into a small bowl. Then, using a ¼ cup measuring cup, scoop a mound of dough, then roll it into a ball in your hands. Then, roll the dough ball in granulated sugar and place it onto a parchment-lined baking sheet. Repeat with 4 more dough balls.
  ¼ Cup Granulated Sugar, for rolling the cookie dough
• Once you have 5 cookie dough balls on the tray, bake in a 350* oven for 18-20 minutes, or until the edges are set and just starting to brown. See note.
• Allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
• Repeat with remaining cookie dough.

To Make the Icing

• Add the powdered sugar and 5 teaspoons of lemon juice into a medium bowl. Whisk until smooth. Add the remaining teaspoon of lemon juice if you prefer a runnier glaze.
  1 Cup Powdered Sugar, sifted, 5-6 teaspoon Lemon Juice
• Use a spoon to drizzle icing onto cookies. Allow glaze to set completely before stacking or storing.