Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy.
Add Lemon Zest and Juice: Mix in the lemon zest and lemon juice until well combined.
Incorporate Flour: Gradually add the flour and salt to the mixture, mixing until a dough forms. Be careful not to overmix.
Roll the Dough: Transfer the dough onto a lightly floured surface and roll it out to about 1/4 inch thickness.
Cut Shapes: Use cookie cutters to cut out shapes from the dough. Place the cut-out cookies onto the prepared baking sheet, leaving a little space between each cookie.
Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Glaze: If desired, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and lemon juice for extra lemon flavor.
Serve: Once the glaze has set (if using), serve and enjoy your delicious Vegan Lemon Shortbread Cookies!
