Preheat your oven to 350ºF and line cookie sheets with parchment paper.
Put the buttery spread or sticks in a large mixing bowl, and beat with a hand mixer on medium-high for 30 seconds. Add 1 cup of the flour, sugar, milk beverage, egg replacer, 2 teaspoons lemon juice, baking powder, lemon zest, and baking soda. Mix until thoroughly combined. Add the remaining ¾ cup flour, and stir to combine.
Drop the dough by rounded teaspoonfuls onto your prepared cookie sheets, about 2 inches apart.
Bake for 10 to 12 minutes or until the edges are lightly browned.
Let the cookies cool for 2 minutes on the baking sheet, and then remove them to a wire rack to cool completely.
Lemon Glaze
In a small bowl, whisk together the sugar and lemon juice.
When the cookies are cool, brush the tops with this lemon-sugar glaze.
Notes
This recipe has been slightly adapted from Ramblin' Amblin, a food blogger that has since retired. It was originally reprinted with permissions.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-glazed-lemon-cookies