• In a small bowl, combine flax, non-dairy milk, lemon juice and vanilla. Set aside.
  2 tablespoon Ground Flax, ¼ Cup Non-Dairy Milk, 2 tablespoon Lemon Juice, 1 tablespoon Vanilla
• In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl using a rubber spatula, cream non-dairy butter, sugar and lemon zest until well combined.
  12 tablespoon Non-Dairy Butter, 1 ½ Cups Granulated Sugar, Zest of One Lemon
• Add the flax mixture to the butter and sugar and stir well.
• Add flour, salt and baking powder and stir until just combined.
  2 ¾ Cups All Purpose Flour, 1 tablespoon Baking Powder, ½ teaspoon Kosher Salt
• Using a ¼ cup measuring cup, scoop dough mounds onto a parchment lined baking tray. You should get about 14 mounds. Then roll each mound into spheres between the palms of your hands. Place on the tray and cover with plastic wrap. Place in the fridge for 2 hours to chill.
• Preheat oven to 350*F. Line a baking tray with parchment.
• Place 8 dough balls on the baking tray and gently press them down so they don't roll around. Leave the remaining dough in the refrigerator.
• Bake for 20-23 minutes or until the edges of the cookies are set.
• 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

• Put the powdered sugar in a small bowl. Add 6 teaspoons of lemon juice and stir with a whisk. Add 1-3 more teaspoons of lemon juice, whisking well between each addition until you reach the desired consistency. 8 teaspoons was perfect for me.
  1 ½ Cups Powdered Sugar, 7-9 teaspoon Lemon Juice
• Use a spoon to drizzle icing onto cookies. Allow glaze to set completely before stacking or storing.
• Store these cookies in an airtight container at room temperature for up to 3 days or freeze for 1 month.