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Cream the butter. Add the white sugar, vegan butter, and lemon zest to a large mixing bowl (or a stand mixer fitted with the paddle attachment). Mix on low speed for about 30 seconds or until light and creamy.
Add the remaining ingredients. Then, add the lemon juice, vanilla extract, flour, baking powder, baking soda, and salt. Mix again on low speed for another 15-30 seconds or until it forms a dough. Do not overmix.
Chill the dough. Transfer the dough to a mixing bowl and cover with plastic wrap. Chill in the fridge for at least 2 hours, preferably 4 hours.
Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper.
Scoop and roll the dough. Use a 1.5 tbsp cookie scoop to portion the dough. Then, roll each portion into a smooth ball with your hands. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
Bake. Transfer the baking sheet to the oven and bake the cookies for 9 minutes or until the edges are slightly golden. Allow the cookies to cool for at least 30 minutes before transferring to a cooling rack.
You can store the cookies in an airtight container for up to 4 days.