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Preheat the oven to 180°C and line a large baking tray with baking paper.
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Place the dairy-free butter, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment fitted. Beat until smooth and creamy. Add in the flour and cornflour and continue to mix until a smooth dough forms.
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If the dough is feeling too sticky, refrigerate for about 30 minutes to make it easier to handle. Roll tablespoons of dough until you have 20 total, and place evenly spaced 2 cm apart on the baking tray. Using a lightly floured fork, gently press the dough. You want to make sure that they are fairly evenly shaped.
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Bake for 8-10 minutes or until the edges around the bottom are slightly golden, you want the tops to still be quite pale. Transfer to a wire rack and let cool completely before filling.
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While the cookies are baking, make the filling. In the bowl of a stand mixer (or using an electric hand mixer) beat together the dairy-free butter, icing sugar and lemon zest and juice until smooth and creamy. Place the frosting covered with plastic wrap in the fridge to cool until ready to use.
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Using a knife or a piping bag to place the filling on half of the cookies and sandwich together with the remaining cookies (you should be left with 10 full cookies).
