• Preheat oven to 350*F. Line a baking sheet with parchment paper.
• 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, 2 teaspoon Lemon Zest
• Add the non-dairy milk and vanilla and mix well.
  ¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
• Add flour, cornstarch, baking soda, and salt, and mix on low until just combined.
  1 ¾ Cups All Purpose Flour, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 2 tablespoon Cornstarch
• Using a 3-tablespoon cookie scoop, scoop 8 dough balls, evenly spaced, onto a parchment-lined baking sheet. Then, bake in a 350*F oven for 13-16 minutes, or until the edges are set and just starting to brown.
• 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.