Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.

In a stand mixer bowl, combine softened vegan butter and white granulated sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.

Mix in the grated lemon zest and lemon extract until fully incorporated.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, and poppy seeds.

Gradually add the dry mixture to the wet ingredients by hand, folding until the dough appears crumbly. Pour in soy milk and mix gently until a cohesive dough forms.

Roll the dough into 20 small balls—10 per baking tray. Flatten each ball with a fork or glass.

Bake for 12 minutes until lightly browned on the edges and soft in the center.

Remove from oven and let cool on trays for about 5 minutes before transferring to a cooling rack.

Combine powdered sugar, lemon juice, and a splash of lemon extract to create the glaze. Mix until smooth.

Dip half of each cooled cookie in the lemon glaze, letting excess drip off. Sprinkle with additional poppy seeds and lemon zest.