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The Ultimate Lemon Sandwich Cookies with Zesty Lemon Curd (Vegan & Gluten-Free)

These Ultimate Lemon Sandwich Cookies are the perfect spring cookies! Filled with a zesty, homemade lemon curd and a sweet vanilla icing, they offer a bright, citrusy bite that is naturally colored and allergy-friendly. Enjoy these cheerful, vegan, and gluten-free treats for your next gathering or afternoon tea.
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Course: Dessert, Snack, Spring Cookies
Cuisine: American
Keyword: gluten-free cookies, lemon curd, Lemon Sandwich Cookies, spring cookies, vegan lemon cookies
Prep Time: 45 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 55 minutes
Servings: 12 cookies
Calories: 285kcal

Ingredients 

Lemon Curd

  • 2 organic lemons zested
  • 1/2 cup freshly squeezed lemon juice about 2 large lemons
  • 1/4 cup organic cane sugar
  • 1/4 cup water
  • 1.5 tbsp cornstarch
  • 2 tbsp coconut oil melted
  • 2 tbsp almond milk
  • 1 pinch turmeric powder for color

Lemon Cookies

  • 1 cup almond flour
  • 3/4 cup gluten-free 1:1 flour such as Bob's Red Mill
  • 1/2 cup tapioca starch
  • 1 tsp turmeric for color
  • 1/8 tsp sea salt
  • 7 tbsp coconut oil melted
  • 6 tbsp light agave syrup
  • 1 organic lemon zested

Matcha Leaf Cookies

  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 6 tbsp gluten-free 1:1 flour such as Bob's Red Mill
  • 1 tsp matcha powder sifted, high-grade
  • 3 tbsp light agave syrup
  • 3 tbsp coconut oil melted

Vanilla Icing

  • 1.5 cups icing sugar
  • 1/2 cup vegan butter room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond milk plus more as needed to thin

Instructions

  • Whisk the lemon zest, lemon juice, water, organic cane sugar, and cornstarch together in a small pot. Heat the mixture over medium heat, whisking periodically until it begins to bubble and thicken. Remove the pot from the heat, then whisk in the almond milk, coconut oil, and a pinch of turmeric. Transfer the vibrant lemon curd to a container and refrigerate it to cool, stirring occasionally.
  • Preheat your oven to 350℉ and line a cookie sheet with parchment paper to prepare for baking.
  • Combine the almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and sea salt in a medium bowl, stirring until completely clump-free. Pour the melted coconut oil and light agave syrup directly into the dry ingredients. Mix and use your hands to form a cohesive ball of dough. Chill the dough in the refrigerator for 15 to 20 minutes if it feels too soft.
  • Roll the chilled lemon dough between two pieces of parchment paper until it reaches 1/4-inch thickness. Cut out the lemon cookies using your preferred cookie cutter. Transfer the cutouts carefully to the prepared baking sheet using an offset spatula. Gather any scraps, re-roll, and cut until all dough is used. Chill the cut cookies while preparing the matcha dough.
  • Whisk the almond flour, gluten-free flour, tapioca starch, and sifted matcha powder in a small bowl until smooth. Stir in the melted coconut oil and agave syrup until a sticky dough forms. Chill this matcha dough in the refrigerator for 15 to 20 minutes to firm up.
  • Roll the matcha dough between two pieces of parchment paper to 1/4-inch thickness. Cut out small leaf shapes using a paring knife or mini cutter. Press the matcha leaves gently onto the tops of half the unbaked lemon cookies. Cut any remaining matcha dough into standard cookies.
  • Bake the cookies for 10 minutes, monitoring closely to ensure the edges only turn a light golden brown. Cool the baked cookies directly on the pan for 15 minutes before carefully transferring them to a wire cooling rack.
  • Beat the room-temperature vegan butter in a medium bowl using a hand mixer. Sift in the icing sugar 1/2 cup at a time, beating continuously. Add the vanilla extract and just enough almond milk, 1 teaspoon at a time, to reach a smooth, pipeable consistency.
  • Flip the bottom cookies upside down once fully cooled. Pipe a border of vanilla icing around the outer edges of the bottom cookies. Spoon a dollop of chilled lemon curd into the center of the icing ring. Top with the matching leaf-decorated cookie and press down gently to complete your lemon sandwich cookies. Store in the refrigerator for best results.

Equipment

  • Cookie Sheet
  • Parchment paper
  • Cookie Cutter
  • Piping Bag
  • Hand Mixer

Notes

Use a high-grade, vibrant green matcha powder to ensure the leaf cookies retain a bright green color. If the dough ever becomes too warm or soft while working, simply pop it back into the fridge for a few minutes. Agave syrup can be substituted with maple syrup, but it may give the cookies a slightly darker tint.

Nutrition

Calories: 285kcal | Carbohydrates: 32g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Sodium: 45mg | Potassium: 60mg | Fiber: 2g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1.2mg