Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten‑Free)

Why You’ll Love Lemon Sandwich Cookies With Lemon Curd

This recipe delivers a fresh burst of lemon in every bite, with light and tender cookies paired with a silky lemon curd center. The addition of matcha leaf accents adds visual flair and subtle flavor contrast. It’s allergy‑friendly, naturally colored, and ideal for entertaining or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 turmeric powder, for color

Lemon cookies
• 1 cup almond flour
• 3/4 cup gluten‑free 1:1 flour
• 1/2 cup tapioca starch
• 1 teaspoon turmeric, for color
• 1/8 teaspoon sea salt
• 7 tablespoons coconut oil
• 6 tablespoons agave syrup
• zest of 1 organic lemon

Matcha leaf cookies
• 1/2 cup almond flour
• 1/4 cup tapioca starch
• 6 tablespoons gluten‑free 1:1 flour
• 1 teaspoon matcha, sifted
• 3 tablespoons agave syrup
• 3 tablespoons coconut oil

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

Directions

Lemon curd

1. In a small pot, combine lemon zest, lemon juice, water, sugar, and cornstarch; whisk until smooth.

2. Heat over medium, whisking occasionally until it begins to thicken.

3. Remove from heat and stir in almond milk and coconut oil. Add a pinch of turmeric for color.

4. Transfer to a container and refrigerate to cool, stirring occasionally.

Lemon cookies

1. Preheat oven to 350°F and line a baking sheet with parchment.

2. In a bowl, mix almond flour, gluten‑free flour, tapioca starch, turmeric, lemon zest, and salt.

3. Add melted coconut oil and agave syrup; mixture should form a dough ball. Chill 15–20 minutes if too soft.

4. Roll between parchment to about 1/4 inch thick, cut with a cookie cutter, and transfer to the baking sheet.

Matcha leaf cookies

1. In a bowl, mix almond flour, tapioca starch, gluten‑free flour, and sifted matcha.

2. Add melted coconut oil and agave syrup; form a dough. Chill if too sticky.

3. Roll between parchment to 1/4 inch thick, cut leaf shapes, and gently press onto half of the lemon cookies.

4. Bake all cookies for about 10 minutes until edges are lightly golden. Cool on a rack.

Vanilla icing

1. Beat vegan butter until smooth; gradually add icing sugar.

2. Add vanilla and almond milk until a smooth, pipeable consistency is reached.

Assembly

1. Fill a piping bag with icing and pipe a border around the edge of each bottom cookie (upside down).

2. Add a spoonful of cooled lemon curd in the center and gently press the top cookie on. Best eaten the same day.

Servings and timing

• Yield: 12 sandwich cookies
• Prep time: 45 minutes
• Cook time: 10 minutes
• Total time: 55 minutes

Variations

• Lime twist: Substitute lime zest and juice for the lemons for a different citrus profile.
• Berry curd filling: Replace lemon juice with raspberry or strawberry puree for a fruity version.
• No turmeric: Omit turmeric if you prefer a more neutral cookie color.
• Nut-free option: Swap almond flour with oat flour, adjusting liquid as needed.
• Spiced lemon cookies: Add a pinch of ginger or cardamom to the dough for warmth.

Storage/Reheating

Store assembled cookies in the refrigerator for up to 2 days. For the best texture, serve them at room temperature. Reheating is not needed as these cookies are intended to be served cool. Unassembled components can be stored separately: cookies at room temperature in an airtight container and lemon curd refrigerated for up to 5 days.

FAQs

What makes these cookies gluten‑free and vegan?

They use a gluten‑free flour blend and almond flour, plus plant-based ingredients like coconut oil, almond milk, and vegan butter instead of dairy and traditional flour.

Can I use a different sweetener instead of agave?

Yes, maple syrup works well as a substitute, though it may slightly change the color and flavor.

How do I keep the cookies from spreading too much?

Chill the dough before cutting and baking. This helps maintain the cookie shapes during baking.

Can I skip the matcha leaf decoration?

Absolutely. The matcha leaves are decorative and optional. The cookies are delicious without them.

Is it necessary to chill the lemon curd?

Yes, chilling helps it thicken and makes it easier to assemble the cookies without it running.

Can I make the lemon curd ahead of time?

Yes, prepare it a day or two in advance and keep it refrigerated in an airtight container.

How should I store leftover cookies?

Keep them in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Can I freeze these cookies?

You can freeze the unassembled cookies and lemon curd separately. Thaw and assemble before serving for the best texture.

What can I use instead of tapioca starch?

Arrowroot starch or cornstarch are good substitutes, though the texture may vary slightly.

Why is turmeric used in the recipe?

A small pinch of turmeric gives the lemon curd and cookies a vibrant yellow hue without adding flavor.

Conclusion

These vegan and gluten‑free lemon sandwich cookies are a stunning and flavorful dessert option that combines soft, citrusy cookies with luscious lemon curd and creamy vanilla icing. Perfect for special occasions or everyday indulgence, they are a beautiful and delicious treat for all to enjoy.