In a mixing bowl, combine caster sugar and lemon zest. Cream together with dairy-free butter and yellow food gel until pale and fluffy, about 3-5 minutes. Gradually sift in all-purpose flour until a thick dough forms. Chill for 40-60 minutes.

Preheat your oven to 180°C (fan) and line a baking tray with greaseproof paper.

Roll out the chilled dough to about ½ inch thickness. Use a cookie cutter to cut out shapes and transfer to the baking tray, leaving space in between.

Bake for 10-12 minutes, until the edges are golden brown. Allow to cool briefly before transferring to a wire rack.

In a clean bowl, whip together dairy-free butter and cream cheese until smooth. Gradually add icing sugar, lemon extract, and fresh lemon zest until fluffy.

Dip half of the cooled cookies in caster sugar. Use a piping bag to pipe the filling on the remaining cookies and sandwich them together, garnishing with mint leaves before serving.