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For the cookies:
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1. In a large bowl using an electric mixer, beat the butter on medium high speed for about 30 seconds.
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2. Add the sugar, salt, and baking powder. Beat until combined. Make sure to scrape the sides of the bowl to get all the ingredients combined.
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3. Beat in the egg, soy milk, and vanilla until combined.
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4. Add the flour gradually, beating as you go. Finish stirring in flour by hand if the dough gets too stiff for the mixer.
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5. Divide the dough in half and cover. Chill for 30 minutes. Preheat oven to 375 F.
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6. On a floured surface roll half of the dough at a time until it's about 1/8 an inch thick.
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7. Using the cookie cutter of your choice, cut the dough into your desired shapes. I don't have a round cookie cutter so I used a glass.
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8. Place on an un-greased cookie sheet roughly 1 inch apart.
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9. Bake at 375 F for 7-8 minutes or until sides and edges are light brown. Remove pan from oven.
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10.Transfer cookies onto a wire rack and cool completely.
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For the icing:
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1. In a medium-sized bowl cream the softened butter with the lemon zest.
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2. Add one cup of the sifted powdered sugar and blend.
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3. Add lemon juice and water and combine.
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4. Add the rest of the powdered sugar gradually and beat until smooth after every addition.
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5. Frost the cookies once they are completely cool.
