1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whip vegan butter, granulated sugar, and powdered sugar until light and fluffy with an electric mixer. It may look crumbly at first, but keep mixing until sticky, fluffy, and smooth.
3. Mix in plant-based milk, applesauce, vanilla extract, almond extract, and lemon zest until smooth. Don’t worry if it separates slightly, as it will come together once you add the flour.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients in two additions, mixing just until a soft dough forms. Be careful not to overmix.
5. Chill dough for at least 30 minutes for easier rolling and cleaner cutouts. Dough can also be refrigerated overnight; longer chilling often results in smoother cookies.
6. Roll dough to 1/4–1/3 inch thickness. Cut into shapes with cookie cutters and gently transfer to baking sheet using a knife or offset spatula to avoid tearing.
7. Bake for 12–14 minutes, until edges are just set. Cookies should remain pale and soft, with slightly golden bottoms. Avoid overbaking.
8. Cool completely on a wire cooling rack before frosting. If short on time, place cookies in the freezer for 5 minutes to cool completely. 

Make Frosting:

1. Prep the fruit powder: Place freeze-dried strawberries (or raspberries/other fruit) in a blender or spice grinder and blend until fine. No blender? Put the berries in a sealed bag and crush with a rolling pin. Optionally, you can sift the powder to remove seeds or larger pieces, but it’s fine to include everything for a rustic look.
2. Beat vegan butter on medium-high for 2–3 minutes until pale and fluffy.
3. Add powdered sugar, vanilla extract, and your fruit powder. Beat until smooth and fully combined. Tip: Start with a small amount of fruit powder and add more to reach your preferred color and flavor. This helps keep the frosting light and fluffy while giving a beautiful, natural hue.
4. Adjust consistency with plant-based milk, 1 tsp at a time, until the frosting is fluffy, smooth, and easy to spread or pipe.
5. Frost cooled cookies using a spatula or piping bag. Add sprinkles, edible flowers, chocolate, or extra freeze-dried berry pieces if desired.