Step 1: Combine Dry Ingredients

1. In a food processor, combine flour, powdered sugar, sea salt, lemon zest, and chopped rosemary leaves.
2. Pulse until the mixture is well blended.

Step 2: Incorporate Butter

1. Add the chilled vegan butter cubes to the food processor.
2. Pulse until the dough starts to come together and form a crumbly texture.

Step 3: Shape the Dough

1. Transfer the dough onto a piece of parchment paper.
2. Shape into an 8-inch long log, wrap tightly, and freeze for 10–15 minutes to firm up.

Step 4: Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Line a large rimmed cookie sheet with parchment paper.

Step 5: Slice and Shape Cookies

1. Remove dough from the freezer, unwrap, and slice into 16 equal pieces.
2. Roll each slice into a ball and place on the prepared cookie sheet.
3. Flatten with a cookie stamp to create a design, if desired, and sprinkle with sea salt flakes for extra flavor.

Step 6: Chill and Bake

1. Place the stamped cookies in the freezer for 10 minutes to set the design.
2. Bake in the preheated oven for 21–22 minutes, or until lightly golden around the edges.

Step 7: Cool and Store

1. Let cookies cool completely on a wire rack.
2. Store in an airtight container at room temperature for up to one week.