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

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These vibrant Lemon Sandwich Cookies with Lemon Curd are a delightful vegan and gluten-free treat. Featuring zesty lemon curd sandwiched between light, subtly sweet lemon and matcha-flavored cookies, this recipe combines fresh citrus flavors with a soft, melt-in-your-mouth texture. Perfect for a refreshing dessert or an elegant tea-time snack, these cookies are naturally dairy-free, refined sugar-free, and bursting with bright flavors.

Ingredients

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 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

Matcha Leaf Cookies

  • 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)

Vanilla Icing

  • 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)

Instructions

  1. Make the Lemon Curd: In a small pot, combine lemon zest, lemon juice, water, sugar, and cornstarch. Whisk thoroughly to blend. Heat over medium, whisking occasionally until the mixture begins to bubble and thicken. Remove from heat and quickly stir in almond milk and coconut oil until smooth. Add a pinch of turmeric for color and whisk well. Transfer to a container and refrigerate to cool, stirring periodically to speed cooling.
  2. Prepare Lemon Cookies: Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. In a medium bowl, mix almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and sea salt until well combined with no lumps. Stir in melted coconut oil and agave syrup, then knead with your hands until a dough ball forms. If dough is too soft, chill in the fridge for 15-20 minutes.
  3. Shape Lemon Cookies: Roll dough between two pieces of parchment paper to 1/4 inch thickness. Cut out cookies using a cookie cutter. Carefully transfer cookies onto the prepared baking sheet using an offset spatula. Gather leftover dough, roll out, and repeat cutting until all dough is used. If warm, refrigerate cookies to firm up before baking.
  4. Prepare Matcha Leaf Cookies: In a small bowl, combine almond flour, gluten-free flour, tapioca starch, and sifted matcha powder until lump-free. Add melted coconut oil and agave syrup, mixing into a sticky dough. Chill for 15-20 minutes if dough is too soft. Roll out between parchment sheets to 1/4 inch thickness.
  5. Shape Matcha Leaves: Cut dough into leaf shapes using a knife or small cutter. Gently mold leaves by hand for desired shape and texture. Place matcha leaves on top of the lemon cookie bases, pressing lightly to adhere. Leftover matcha dough can be cut and baked separately. Chill if dough becomes too soft.
  6. Bake Cookies: Bake the assembled cookies in the preheated oven for 10 minutes. Watch carefully to avoid excessive browning; cookies should be lightly golden at edges. Remove from oven and cool on pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. Make Vanilla Icing: In a medium bowl, beat the vegan butter with a hand mixer until smooth. Gradually sift in icing sugar, about 1/2 cup at a time, while beating. Add vanilla extract and almond milk 1 teaspoon at a time until the icing reaches a smooth, pipeable consistency.
  8. Assemble Sandwich Cookies: Once cookies and lemon curd are fully cool, fill a piping bag or ziplock bag with the vanilla icing. Flip the lemon cookies bottom side up and pipe a border around the edges. Spoon a dollop of lemon curd in the center, then place a matcha leaf cookie on top and gently press down to sandwich them. Store assembled cookies in the fridge and enjoy the same day for best texture and flavor.

Notes

  • Use organic lemons for the freshest and most vibrant flavor.
  • If dough is sticky or too soft, chilling it for 15-20 minutes helps with rolling and cutting shapes.
  • Matcha powder adds both flavor and color, but can be omitted if unavailable; replace with extra gluten-free flour and tapioca starch.
  • Agave syrup acts as a natural sweetener here; maple syrup could be substituted.
  • Turmeric is used only for color and should be used sparingly to avoid flavoring.
  • Cookies are best enjoyed the same day but can be kept refrigerated in an airtight container up to 3 days.
  • Leftover matcha dough can be baked as individual cookies, delicious with lemon curd or icing.

Find it online: https://bitezly.com/vegan-gluten-free-lemon-sandwich-cookies-with-lemon-curd-and-matcha-leaf-decoration-recipe/