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Lemon Sandwich Cookies with Lemon Curd (Vegan & Gluten-Free) Recipe

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★★★★

3.9 from 40 reviews

These vibrant Lemon Sandwich Cookies with Lemon Curd are a delightful vegan and gluten-free treat bursting with fresh lemon flavor and complemented by a smooth vanilla icing. Featuring a zesty lemon curd, soft lemon-flavored cookies, and delicate matcha leaf accents, these cookies are perfect for a refreshing dessert or an elegant afternoon snack. They are naturally sweetened with agave and incorporate wholesome flours like almond and tapioca, making them an indulgent yet clean-eating option.

Ingredients

Scale

Lemon Curd

  • Zest of 2 organic lemons
  • 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
  • 1/4 cup organic cane sugar
  • 1/4 cup water
  • 1.5 tablespoons cornstarch
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk
  • Pinch of turmeric powder (for color)

Lemon Cookies

  • 1 cup almond flour
  • 3/4 cup Bob Red’s Mill 1:1 Gluten Free Flour
  • 1/2 cup tapioca starch
  • 1 teaspoon turmeric powder (for color)
  • 1/8 teaspoon sea salt
  • 7 tablespoons coconut oil (melted)
  • 6 tablespoons agave syrup
  • Zest of 1 organic lemon

Matcha Leaf Cookies

  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 6 tablespoons Bob Red’s Mill 1:1 Gluten Free Flour
  • 1 teaspoon sifted matcha powder
  • 3 tablespoons agave syrup
  • 3 tablespoons coconut oil (melted)

Vanilla Icing

  • 1.5 cups icing sugar
  • 1/2 cup vegan butter (room temperature)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons almond milk (as needed to thin)

Instructions

  1. Make the lemon curd: In a small pot, combine lemon zest, lemon juice, water, cane sugar, and cornstarch. Whisk until fully combined and place over medium heat. Stir frequently as the mixture heats and it begins to bubble and thicken. Turn off the heat and whisk in almond milk and coconut oil until smooth. Add a pinch of turmeric for color and whisk; the color will deepen as it cools. Transfer to a container and refrigerate, stirring occasionally to cool faster while you prepare the cookies.
  2. Prepare lemon cookie dough: Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, mix almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and sea salt until no clumps remain. Add melted coconut oil and agave syrup directly to dry ingredients. Combine and knead with your hands until a cohesive dough forms. If too soft to roll, chill dough in the fridge for 15-20 minutes.
  3. Roll and cut lemon cookies: Roll dough between two sheets of parchment paper to a 1/4-inch thickness. Cut into desired cookie shapes using a cookie cutter. Transfer cookies carefully with an offset spatula onto the baking sheet. Gather leftover dough, re-roll, and cut until all dough is used. Chill cookies if dough feels warm.
  4. Prepare matcha leaf dough: In a small bowl, mix almond flour, gluten-free flour, tapioca starch, and sifted matcha powder until uniform. Add melted coconut oil and agave syrup, mixing to a sticky dough. Chill dough for 15-20 minutes if too soft.
  5. Roll and cut matcha leaves: Roll matcha dough between parchment paper to 1/4-inch thickness. Cut leaf shapes using a small knife or cookie cutter, gently smoothing edges. Place matcha leaf cookies atop lemon cookies, pressing gently to adhere. Set aside remaining dough for baking as extra cookies or use with lemon curd.
  6. Bake cookies: Bake at 350°F for 10 minutes, monitoring closely to avoid excessive browning. Cookies should be lightly golden at the edges. Remove from oven and cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
  7. Make vanilla icing: In a medium bowl, beat vegan butter with a hand mixer until creamy. Gradually sift in icing sugar, 1/2 cup at a time, beating well after each addition. Add vanilla extract and almond milk, 1 teaspoon at a time, mixing until smooth and pipeable.
  8. Assemble cookies: Once cookies and lemon curd are fully cooled, fit icing into a piping bag or a ziplock bag with the tip cut. Flip bottom cookies upside down and pipe a border of icing around the edges. Spoon lemon curd into the center inside the border, then top with a matcha leaf cookie and gently press to sandwich. Store finished cookies in the refrigerator and enjoy the same day for best taste and texture.

Notes

  • Using fresh organic lemons maximizes bright lemon flavor in both the curd and cookies.
  • Agave syrup can be substituted with maple syrup for a slightly different sweetness profile.
  • The pinch of turmeric used in the lemon curd and cookies is solely for color and does not affect the flavor.
  • Chilling the dough helps manage stickiness and makes rolling and cutting easier.
  • These cookies are best eaten the same day but can be refrigerated for up to 3 days in an airtight container.
  • Leftover matcha dough can be baked separately for extra cookies or paired with lemon curd as a sweet treat.

Keywords: lemon cookies, lemon curd, vegan cookies, gluten free cookies, matcha cookies, dairy free dessert, homemade lemon curd, vegan desserts, gluten free baking

Find it online: https://epicrecipebox.com/lemon-sandwich-cookies-with-lemon-curd-vegan-and-gluten-free-recipe/