In a large mixing bowl, whisk together the flour, cornstarch, salt and cinnamon.

In a separate large mixing bowl, together the vegan butter and sugar until creamy, about 1 minute.

Add the vanilla extract and milk. Continue beating just until the ingredients are fully mixed.

With the mixer on low speed, start beating in the flour mixture, adding about a third at a time and beating it all in before adding the next increment.

Beat the dough on low speed until the dough holds together, about 30 seconds.

Cover the bowl and chill the dough for about 45 minutes.

Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.

Scoop the dough by tablespoonfuls, rolling each scoop into a ball and placing it on a baking sheet. Space the cookies out by about 1 inch.

Use a thumb or small measuring spoon to form an indentation in the top of each dough ball, then fill each indentation with a heaping ½ teaspoon of lemon curd.

Bake the cookies for about 10 minutes, just until they've darkened slightly on the bottoms.

Transfer the baking sheets to cooling racks and allow the cookies to cool for a few minutes before removing them from the baking sheets and transferring them directly to the cooling racks to finish cooling.

Optionally, dust the cookies with powdered sugar before serving.