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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
In a large mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy.
Mix in the lemon zest and lemon juice until well combined.
Gradually add the flour and salt to the mixture, mixing until a dough forms. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and roll it out to about ¼ inch thickness.
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 the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
If desired, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and lemon juice for extra lemon flavor.
Once the glaze has set (if using), serve and enjoy your delicious Vegan Lemon Shortbread Cookies!