Why You’ll Love Lemon Sandwich Cookies With Lemon Curd Recipe

These lemon sandwich cookies are:

Bright and fresh with bold citrus flavor
Sweet and zesty in every bite
Allergy-friendly and suitable for many diets
Naturally colored with turmeric and matcha
Fun to make and impressive to serve

Ingredients

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

Lemon curd

zest of 2 organic lemons
freshly squeezed lemon juice (about 1/2 cup)
organic cane sugar
water
cornstarch
coconut oil
almond milk
pinch of turmeric powder for color

Lemon cookies

almond flour
gluten-free 1:1 flour
tapioca starch
turmeric for color
sea salt
coconut oil
agave syrup
lemon zest

Matcha leaf cookies

almond flour
tapioca starch
gluten-free 1:1 flour
matcha powder
agave syrup
coconut oil

Icing

icing sugar
vegan butter
vanilla extract
almond milk (as needed to thin)

Directions

Make the lemon curd: Whisk lemon zest, juice, water, sugar, and cornstarch in a small pot. Heat over medium until it thickens, then stir in almond milk, coconut oil, and a pinch of turmeric. Cool in the fridge.
Prepare the lemon cookies: Preheat oven to 350°F. Mix almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and salt. Add melted coconut oil and agave syrup to form a dough. Roll the dough between parchment paper to 1/4″ thickness and cut out shapes.
Make matcha leaf cookies: In another bowl, mix almond flour, gluten-free flour, tapioca starch, and matcha powder. Add coconut oil and agave syrup to form dough. Roll out and cut small leaf shapes. Press these gently onto half of the lemon cookies.
Bake: Place all cookies on a parchment-lined baking sheet and bake for about 10 minutes until the edges are lightly golden. Let cool completely.
Make the icing: Beat vegan butter and icing sugar until smooth. Add vanilla and almond milk as needed to reach a pipeable consistency.
Assemble: Flip half of the cookies. Pipe a ring of icing on the flat side of each one. Spoon a small amount of lemon curd into the center, then gently press a second cookie on top to form a sandwich. Serve fresh.

Servings and timing

Servings: 12 sandwich cookies
Prep time: about 45 minutes
Cook time: about 10 minutes
Total time: about 55 minutes

Variations

Berry twist: Add a small spoonful of raspberry or blueberry jam with the lemon curd.
Nutty flavor: Add a touch of almond extract to the icing for a flavor boost.
Chocolate drizzle: Drizzle the assembled cookies with dark chocolate for a decadent finish.
Color swap: Use beet powder or spirulina instead of turmeric or matcha for different natural color accents.
Mini sandwiches: Make smaller cookies for bite-sized treats perfect for parties.

Storage/Reheating

Once assembled, store the cookies in an airtight container in the refrigerator. They are best enjoyed the same day but will keep well for up to 2 days. Because of the soft lemon curd and icing, reheating is not recommended. Serve them chilled or allow them to sit at room temperature for a few minutes before serving.

FAQs

How can I make these cookies less sweet?

You can reduce the icing sugar in the frosting or slightly cut back the agave syrup in the cookie dough, but be mindful to preserve the correct dough consistency.

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made a day in advance and stored in the fridge. Bring it to room temperature before assembling the cookies.

What can I substitute for agave syrup?

You can use maple syrup as a substitute, although it may slightly alter the color and flavor of the cookies.

Can I skip the matcha leaf decoration?

Yes, the matcha leaves are decorative and optional. The cookies are just as delicious without them.

Can I make these without gluten-free flour?

If you’re not avoiding gluten, you can use regular all-purpose flour in place of gluten-free flour. You may need to adjust the liquid slightly.

How do I store leftover lemon curd?

Leftover lemon curd can be stored in a sealed container in the fridge for up to 3–4 days. It’s also great on toast or stirred into yogurt.

Can the cookies be frozen?

Yes, you can freeze the unfilled baked cookies. Let them cool completely, store in a sealed container, and thaw before assembling.

Is xanthan gum needed in the gluten-free flour?

It’s helpful for texture and binding. If your gluten-free flour blend doesn’t contain it, add about 1/4 teaspoon.

What’s the best way to zest lemons?

Use a microplane or fine grater and only zest the outer yellow part of the peel. Avoid the bitter white pith underneath.

Can I use lemon extract instead of fresh lemons?

You can, but fresh lemon zest and juice provide the best flavor. If using extract, add it sparingly, as it’s concentrated.

Conclusion

These vegan, gluten-free lemon sandwich cookies are bursting with fresh citrus flavor and have a soft, tender texture that pairs perfectly with creamy icing and homemade lemon curd. Whether you’re baking them for a party or a personal treat, they’re a stunning and satisfying dessert that everyone can enjoy.

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