Name: Vegan Gluten-Free Lemon Sandwich Cookies with Lemon Curd and Matcha Leaf Decoration Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Cuisine: International
Ingredients: 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); 1 cup almond flour; 3/4 cup Bob’s Red Mill 1:1 Gluten Free Flour; 1/2 cup tapioca starch; 1 teaspoon turmeric powder (for color); Zest of 1 organic lemon; 1/8 teaspoon sea salt; 7 tablespoons coconut oil (melted); 6 tablespoons agave syrup; 1/2 cup almond flour; 6 tablespoons Bob’s Red Mill 1:1 Gluten Free Flour; 1/4 cup tapioca starch; 1 teaspoon matcha powder (sifted); 3 tablespoons agave syrup; 3 tablespoons coconut oil (melted); 1 1/2 cups icing sugar (powdered sugar); 1/2 cup vegan butter (room temperature); 1 teaspoon vanilla extract; 1-2 teaspoons almond milk (to thin, as needed)

If you’re searching for a delightful treat that’s bursting with bright citrus flavor while also being gentle on dietary restrictions, look no further than this Vegan Gluten-Free Lemon Sandwich Cookies with Lemon Curd and Matcha Leaf Decoration Recipe. These cookies combine tender, zesty lemon-scented biscuits with a luscious homemade lemon curd center, all beautifully topped with delicate matcha leaf decorations. The blend of tangy lemon and earthy matcha creates a harmonious balance that’s as fun to make as it is delicious to eat.

Ingredients You’ll Need

The image shows a baking sheet lined with white parchment paper on a white marbled surface. On the paper, there are 18 lemon-shaped yellow dough pieces arranged in five neat rows, with a smooth texture and slightly rounded edges. The dough pieces are evenly spaced, flat, and have a consistent thickness. The lighting highlights a soft matte finish on the dough's surface. photo taken with an iphone --ar 4:5 --v 7

The magic behind these cookies lies in a handful of simple yet thoughtfully chosen ingredients. Each one plays a key role, from adding fresh citrus brightness to ensuring the perfect gluten-free texture and giving that vibrant pop of green with matcha. Let’s dive into the essentials you’ll need to bring this recipe to life.

Zest of 2 organic lemons: Adds fresh, aromatic lemon oils for a natural citrus punch.
1/2 cup freshly squeezed lemon juice: Brings tang and acidity to the lemon curd.
1/4 cup organic cane sugar: Sweetens the curd without overpowering the lemon flavor.
1/4 cup water: Helps dissolve the sugar and cornstarch for smooth curd consistency.
1.5 tablespoons cornstarch: Thickens the lemon curd to a luscious spreadable texture.
2 tablespoons coconut oil: Adds richness and a subtle tropical note in both curd and cookies.
2 tablespoons almond milk: Keeps everything creamy and vegan.
Pinch turmeric powder: For a warm golden color without affecting flavor much.
1 cup almond flour: Provides a tender, moist crumb perfect for gluten-free baking.
3/4 cup Bob Red’s Mill 1:1 Gluten Free Flour: A crucial blend to provide structure while keeping things gluten-free.
1/2 cup tapioca starch: Adds chewiness and helps bind the dough beautifully.
1 teaspoon turmeric: Enhances cookie color with a light yellow hue.
1/8 teaspoon sea salt: Balances sweetness and lifts all flavors.
7 tablespoons coconut oil: Makes the cookies tender and slightly crisp as they bake.
6 tablespoons agave syrup: A natural sweetener that keeps the cookies moist and soft.
Zest of 1 organic lemon: Adds an extra boost of lemon brightness in the dough.
1/2 cup almond flour: For the matcha leaf dough to keep a consistent texture.
1/4 cup tapioca starch: Helps the delicate matcha leaves hold their shape.
6 tablespoons Bob Red’s Mill 1:1 Gluten Free Flour: Keeps the matcha dough perfectly balanced.
1 teaspoon matcha, sifted: Brings that vibrant green color and earthy flavor for the leaf decoration.
3 tablespoons agave syrup: Sweetens the matcha dough gently.
3 tablespoons coconut oil: Provides tenderness and helps the leaf dough hold.
1 1/2 cups icing sugar: Sweetens and thickens the vanilla icing for assembly.
1/2 cup vegan butter, room temperature: Adds creamy richness to the frosting.
1 teaspoon vanilla extract: Infuses the icing with fragrant warmth.
1-2 teaspoons almond milk: Used to thin the icing to a perfect pipeable consistency.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Gluten-Free Lemon Sandwich Cookies with Lemon Curd and Matcha Leaf Decoration Recipe

Step 1: Prepare the luscious lemon curd

This is your zesty and creamy secret that makes these cookies shine so bright. In a small pot, whisk together lemon zest, freshly squeezed juice, water, sugar, and cornstarch until smooth. Heat over medium, stirring gently until it bubbles and thickens into a velvety curd. Stir in the almond milk and coconut oil for smoothness, then add a pinch of turmeric for a gorgeous golden hue. Transfer it to the fridge so it cools while you get busy on the cookies. This curd isn’t just flavorful—it’s the heart of these cookies, so patience here pays off big time.

Step 2: Mix and roll the lemon cookie dough

Preheat your oven to 350°F and line your baking sheet with parchment paper. Combine almond flour, gluten-free flour blend, tapioca starch, turmeric, lemon zest, and sea salt in a bowl, mixing thoroughly to avoid any lumps. Pour in melted coconut oil and agave syrup, then stir and knead gently until it forms a soft, cohesive dough. If it feels sticky, a short chill in the fridge helps. Roll the dough between parchment sheets to a quarter-inch thickness, and use your favorite cookie cutter to cut rounds. Handle carefully and set aside while you prepare the matcha dough.

Step 3: Create the matcha leaf decorations

For the charming leafy touch, whisk together almond flour, gluten-free flour, tapioca starch, and sifted matcha in a bowl. Add melted coconut oil and agave syrup, mixing until you have a slightly sticky dough. Like the lemon dough, chill if it’s too soft to handle. Roll it out to the same thickness and use a small knife or leaf-shaped cutters to craft delicate leaves. Gently shape edges with your fingers if you like, then place these leaves on top of your lemon cookie bases, pressing them down gently.

Step 4: Bake to perfection

Bake these beauties for about 10 minutes, keeping a keen eye to prevent over-browning—they should emerge a soft golden around the edges. Let them cool on the pan for a bit before transferring to a rack. The cooling is essential for firm cookies that hold their shape and texture during assembly.

Step 5: Whip up the vanilla icing

Beat room temperature vegan butter until creamy, then sift in icing sugar in halves, mixing thoroughly. Add vanilla extract and a splash of almond milk to reach a smooth, pipeable frosting consistency. This icing forms a delicious border that holds your sandwich cookies together, sealing in all that lemon curd goodness.

Step 6: Assemble the sandwich cookies

Flip each lemon cookie base upside down, then pipe a thick ring of vanilla icing around the edge. Spoon a generous dollop of chilled lemon curd into the center, then gently sandwich with a top cookie adorned with matcha leaves. They are at their absolute best eaten the same day while the textures are fresh and vibrant. Keep extras refrigerated to maintain that lovely freshness.

How to Serve Vegan Gluten-Free Lemon Sandwich Cookies with Lemon Curd and Matcha Leaf Decoration Recipe

The image shows lemon-shaped cookies and tartlets on a cooling rack with a white marbled surface underneath. The lemon cookies are yellow with small green leaves on top, each one smooth and slightly rounded, with about one layer of cookie dough. The tartlets have a white crust with a bright yellow lemon filling inside, the filling is shiny and smooth, and the crust edges are slightly raised around the filling. The items are arranged in neat rows, and a woman's hand is gently touching one of the lemon cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies are already works of art, but a dusting of extra icing sugar or a light sprinkle of matcha powder over the leaves adds an elegant finishes touch. A small edible flower alongside also looks stunning if you’re feeling fancy and want to impress guests.

Side Dishes

Pair these lemon sandwich cookies with a refreshing cup of jasmine or green tea, which complements the matcha beautifully. A glass of citrusy sparkling water or a light vegan lemon sorbet would also harmonize well for a balanced, bright dessert experience.

Creative Ways to Present

For parties or gifts, try stacking the cookies in a decorative box lined with parchment paper or arrange them on a pretty platter surrounded by fresh lemon slices and sprigs of mint. Wrapping a small bunch with a pastel ribbon can make a charming homemade gift that anyone would adore.

Make Ahead and Storage

Storing Leftovers

Store your assembled Vegan Gluten-Free Lemon Sandwich Cookies with Lemon Curd and Matcha Leaf Decoration Recipe in an airtight container in the fridge. They will keep beautifully for 3 to 4 days—perfect for enjoying throughout the week without sacrificing freshness or texture.

Freezing

If you want to prepare ahead, freeze the unassembled cookies and lemon curd separately in airtight containers. Once ready, thaw completely before assembling to ensure the best texture, as freezing the assembled sandwich can sometimes make the filling too soft.

Reheating

Since these cookies are best enjoyed chilled or at room temperature, reheating is not recommended. However, if you prefer them a bit softer, leaving them out for 15 minutes before serving will soften the icing and filling gently.

FAQs

Can I substitute the coconut oil?

Yes, you can use vegan butter or another neutral oil like avocado oil, but coconut oil adds a subtle flavor and firmness that helps the dough set nicely.

Is it possible to make these cookies nut-free?

Since almond flour is key for texture and flavor here, replacing it would change the cookie structure quite a bit. If you need nut-free, consider using a tested recipe designed specifically for that.

How do I make sure the matcha leaves don’t break?

Chill the matcha dough well before rolling and cutting, and handle the leaves gently. Baking at the right temperature and cooling fully will keep them crisp but not fragile.

Can I use regular sugar instead of agave syrup?

Certainly! Just keep in mind agave syrup adds moisture and a mild sweetness that helps the dough’s texture. If using granulated sugar, you might need to adjust wet ingredients slightly.

What is the best way to store lemon curd leftovers?

Keep lemon curd in an airtight jar or container in the fridge, and use it within a week. It also freezes well if you want to keep it longer.

Final Thoughts

This Vegan Gluten-Free Lemon Sandwich Cookies with Lemon Curd and Matcha Leaf Decoration Recipe is truly a celebration of fresh flavors and thoughtful, inclusive baking. Whether you’re making them for a special occasion or just to brighten your day, these cookies offer a wonderful balance of texture, taste, and creativity. Don’t hesitate to try this recipe—you might just discover a new favorite that everyone will be asking you to share!