Lemon Sandwich Cookies With Lemon Curd

Guys, you have to try these Lemon Sandwich Cookies With Lemon Curd. I’m not even joking, I think they’ve become my new obsession. It’s like a super soft and refreshing lemon cookie, you know what I mean? And even the look of it is like a little lemon—it’s so cute. But then it’s filled with homemade lemon cream and topped with some icing. It’s honestly… just too much. Best gluten-free lemon treat ever.

Ingredients

This’ll make you about 15-18 sandwich cookies.

For the Lemon Curd:

• Zest of 2 organic lemons
• 1/2 cup fresh 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 that perfect yellow!)

For the Lemon Cookies:

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

For the Matcha Leaf Cookies:

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

For the Vanilla 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)

Lemon Desserts You May Like

• Lemon Posset

Cookie Recipes You May Like

• Chocolate Lion Cookies
• Shaun the Sheep Cookies

Step-by-Step Instructions

Step 1: Okay, let’s make the curd first to let it cool. Just mix the zest, juice, water, sugar, and cornstarch in a small bowl, then put it over medium heat and keep whisking. It will thicken really quickly. Once that happens, turn off the heat and stir in the coconut oil, almond milk, and turmeric, then pour it into a bowl and put it in the fridge.

Step 2: Preheat the oven to 350°F. Now, in a medium bowl, mix all the dry ingredients for the lemon cookies, then add the melted coconut oil and agave. After that, just put your hands in the mixture and press everything together until a ball of dough forms.

Step 3: Roll out the dough between two sheets of parchment paper, trying to get it about 1/4 inch thick. Cut out the lemon shapes and be really gentle when moving them to the baking tray using a spatula, as they’re soft.

Step 4: Now for the leaves. Same deal. Mix the dry stuff in a little bowl, add the wet stuff, and mix it up. Bam, green dough.

Step 5: Roll out the dough. I didn’t have a small leaf cutter, so I just used a knife to cut out little leaf shapes—and don’t worry, it works. Gently press your little leaves onto the lemon cookies, don’t press too hard.

Step 6: Bake ’em for 10 minutes. And I mean exactly 10 minutes—try setting a timer. You really don’t want them to brown. Just a tiny hint of golden on the edge will be perfect. Let them cool in the pan for a few minutes.

Step 7: For the frosting, beat the room-temperature butter until it’s light and fluffy. Sift the powdered sugar… (don’t skip sifting, it really makes the mixture much better) then beat it. Now add the vanilla and a little almond milk, then mix until smooth.

Step 8: This is the fun part. Flip the cookie over, then sprinkle a little powdered sugar in a circle around the edges – like a tiny wall. Next, put a spoonful of cold, delicious lemon cream in the middle. Place another cookie on top and gently press it down, and that’s it.

Why I’m Obsessed With This Recipe

These are Lemon Sandwich Cookies With Lemon Curd. They look super cute. You might think you’d pay $5 for them at a fancy bakery, but they’re so fun to make. They’re the perfect little treat with sweet and tangy citrus flavors. Top-notch vegan lemon cookies right here. You’ve got to try them. And if you do, please tell me in the comments! I need to know!

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Yield: 15-18 sandwich cookies

Lemon Sandwich Cookies With Lemon Curd

Print

The cutest Lemon Sandwich Cookies With Lemon Curd. Soft, zesty cookies are filled with tangy homemade lemon curd & sweet icing. An amazing gluten-free & vegan treat.

Prep Time 1 hour

Cook Time 10 minutes

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

Lemon Curd

• Zest of 2 organic lemons
• 1/2 cup fresh lemon juice
• 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

Lemon Cookies

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

Vanilla Icing

• 1 1/2 cups icing sugar
• 1/2 cup vegan butter room temperature
• 1 teaspoon vanilla extract
• 1-2 teaspoons almond milk

Instructions

1. Okay, let’s make the curd first to let it cool. Just mix the zest, juice, water, sugar, and cornstarch in a small bowl, then put it over medium heat and keep whisking. It will thicken really quickly. Once that happens, turn off the heat and stir in the coconut oil, almond milk, and turmeric, then pour it into a bowl and put it in the fridge.
2. Preheat the oven to 350°F. Now, in a medium bowl, mix all the dry ingredients for the lemon cookies, then add the melted coconut oil and agave. After that, just put your hands in the mixture and press everything together until a ball of dough forms.
3. Roll out the dough between two sheets of parchment paper, trying to get it about 1/4 inch thick. Cut out the lemon shapes and be really gentle when moving them to the baking tray using a spatula, as they’re soft.
4. Now for the leaves. Same deal. Mix the dry stuff in a little bowl, add the wet stuff, and mix it up. Bam, green dough.
5. Roll out the dough. I didn’t have a small leaf cutter, so I just used a knife to cut out little leaf shapes—and don’t worry, it works. Gently press your little leaves onto the lemon cookies, don’t press too hard.
6. Bake ’em for 10 minutes. And I mean exactly 10 minutes—try setting a timer. You really don’t want them to brown. Just a tiny hint of golden on the edge will be perfect. Let them cool in the pan for a few minutes.
7. For the frosting, beat the room-temperature butter until it’s light and fluffy. Sift the powdered sugar… (don’t skip sifting, it really makes the mixture much better) then beat it. Now add the vanilla and a little almond milk, then mix until smooth.
8. This is the fun part. Flip the cookie over, then sprinkle a little powdered sugar in a circle around the edges – like a tiny wall. Next, put a spoonful of cold, delicious lemon cream in the middle. Place another cookie on top and gently press it down, and that’s it.

Notes

1. Maple syrup works instead of agave, but the cookies will be darker. You might want to use 1 tablespoon less.

Nutrition Information

Yield

15

Serving Size

1
Amount Per ServingCalories 280Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 18mgSodium 136mgFiber 3gSugar 34gProtein 7g

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