Preheat the oven to 350 degrees F and line two cookie sheets with silicone mats or parchment paper. Place the powdered sugar in a bowl for rolling the dough in.
In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugar until creamy.
Add the vanilla, lemon extract, lemon zest, juice and optional yellow food coloring. Mix until combined, scraping the sides and bottom of the bowl as needed.
Stop the mixer and add the flour, followed by the cornstarch, baking soda and salt. Turn the mixer on low speed and mix until just combined.
Roll the dough into tablespoon sized balls, then roll generously in the powdered sugar to coat completely.
Place on the prepared pans and bake for 10-12 minutes, until the edges are just set. Do not over bake, they will be very soft but firm up as they cool.
Let them cool on the cookie sheets for 5 minutes, then transfer to a cooling rack. Enjoy! These cookies are best served the same day as the powdered sugar will start to melt into the cookies. They still taste good for 3-4 days, but they won't be as pretty!