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

Cream softened vegan butter and white granulated sugar in a stand mixer on medium speed for 3-5 minutes until light and fluffy.

Add lemon extract and lemon zest; blend on low speed until combined.

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

Slowly add dry mixture to the wet ingredients and mix gently by hand until the dough is crumbly.

Gradually pour in soy milk, mixing by hand until a soft dough forms.

Scoop out dough to form approximately 20 small balls, flattening slightly before placing on prepared trays.

Bake for 12 minutes until lightly golden on top, remaining soft in the center.

Cool on the baking tray for several minutes until firm enough to handle.

Prepare glaze by combining powdered sugar, lemon juice, and lemon extract. Spoon glaze over half of each cookie and garnish.