As I bit into one of these Lemon Sandwich Cookies, a wave of sunshine washed over me, instantly brightening my day. With a luscious lemon curd filling and a drizzle of creamy vanilla icing, these delights are not just cookies; they’re an experience! Best of all, this recipe is completely vegan, gluten-free, and made with wholesome ingredients that make your taste buds sing while keeping your conscience clear. Perfect for a summer gathering or a midday treat, these cookies are quick to prepare and sure to be a crowd-pleaser. Feeling curious about the zesty magic behind these delightful little sandwiches? Let’s dive in and whip up something unforgettable!
Why Are These Lemon Cookies So Irresistible?
Bursting with Flavor: The vibrant lemon curd filling pairs perfectly with the sweet vanilla icing, creating a delightful harmony that dances on your palate.
Vegan & Gluten-Free: Enjoy guilt-free indulgence with these treats, as they cater to various dietary preferences without sacrificing taste.
Quick and Easy: With straightforward steps, you’ll be on your way to baking these delicious cookies in no time—perfect for those busy weeknights or surprise guests!
Versatile Variations: Try swapping the lemon curd for lime or adding fresh herbs for a unique twist. Check out our Raspberry Filled Cookies for more creative inspiring ideas.
Perfectly Chewy Texture: Each bite delivers a soft yet slightly chewy experience, reminiscent of traditional cookies that everyone loves.
Crowd-Pleaser: Whether at a special event or just your afternoon snack, these cookies are bound to impress family and friends alike!
Lemon Sandwich Cookies Ingredients
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For the Lemon Curd:
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Organic Lemon Zest – Adds a fresh, citrusy flavor; use organic for the best taste.
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Freshly Squeezed Lemon Juice – Main flavor component; about 2 large lemons are needed.
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Organic Cane Sugar – Sweetens the curd; can substitute with maple syrup.
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Water – Helps in cooking the curd to the right consistency.
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Cornstarch – Thickens the curd; essential for achieving the perfect texture.
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Coconut Oil – Adds creaminess to the curd; substitute with vegan butter if desired.
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Almond Milk – Acts as an emulsifier; soy or oat milk can be used as an alternative.
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Pinch of Turmeric Powder – For color; optional but enhances visual appeal.
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For the Lemon Cookies:
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Almond Flour – Provides structure and a subtle nutty flavor; can substitute with cashew flour.
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Bob’s Red Mill 1:1 Gluten Free Flour – Ensures a gluten-free texture; essential for moisture retention.
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Tapioca Starch – Adds chewiness and lightness; crucial for gluten-free baking.
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Turmeric Powder – For color; optional but recommended to enhance the cookie’s look.
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Sea Salt – Enhances overall flavor; necessary in all baked goods to balance sweetness.
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Coconut Oil – Used for moisture and richness; a great vegan substitute for butter.
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Agave Syrup – Sweetener that is light in color to keep the cookie appearance bright.
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For the Matcha Leaf Cookies:
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Almond Flour – Same structure as lemon cookies; can substitute with cashew flour.
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Tapioca Starch – Maintains the desired chewiness; crucial for gluten-free baking.
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Bob’s Red Mill Gluten-Free Flour – Ensures the cookie remains gluten-free while providing texture.
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Matcha – Provides a unique flavor twist and beautiful green color to the cookies.
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Agave Syrup and Coconut Oil – Maintains consistency with the cookie dough for flavor and moisture.
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For the Icing:
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Icing Sugar – Sweetens and thickens the icing; powdered sugar can be used if unavailable.
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Vegan Butter – Creates a creamy texture for the icing; should be at room temperature for easy mixing.
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Vanilla Extract – Adds depth of flavor; essential for making the icing truly special.
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Almond Milk – Adjusts the icing consistency; any plant milk can be used for flexibility.
Dive into the process of crafting these delectable lemon sandwich cookies and enjoy the delightful journey along the way!
Step‑by‑Step Instructions for Lemon Sandwich Cookies
Step 1: Make the Lemon Curd
In a medium saucepan over medium heat, combine organic lemon zest, freshly squeezed lemon juice, water, organic cane sugar, and cornstarch. Stir continuously as the mixture heats, watching for it to thicken (about 5-7 minutes) until it coats the back of a spoon. Once thickened, remove from heat and whisk in almond milk and coconut oil. Stir in a pinch of turmeric for color, then transfer to a bowl and chill in the fridge for at least 30 minutes.
Step 2: Prepare Lemon Cookies
Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together almond flour, Bob’s Red Mill gluten-free flour, tapioca starch, turmeric powder, lemon zest, and sea salt until evenly combined. Add melted coconut oil and agave syrup, mixing until a soft dough forms. If the dough is too sticky, chill it in the refrigerator for 15 minutes. Roll out on parchment paper to about 1/4-inch thickness and cut into desired shapes, placing them on a parchment-lined baking sheet.
Step 3: Prepare Matcha Leaf Cookies
Using the remaining lemon cookie dough, omit the turmeric and lemon zest for the matcha leaf cookies. In a clean bowl, mix almond flour, Bob’s Red Mill gluten-free flour, tapioca starch, and matcha until thoroughly combined. Add melted coconut oil and agave syrup, mixing until smooth. Roll out the dough and cut into leaf shapes, placing them on the prepared baking sheet alongside the lemon cookies.
Step 4: Bake Cookies
Bake both the lemon and matcha leaf cookies in the preheated oven for about 10 minutes, or until they are just lightly golden around the edges. Keep an eye on them, as overbaking can lead to a dry texture. Once done, allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Step 5: Make Icing
In a mixing bowl, beat the room temperature vegan butter until creamy. Gradually add icing sugar, mixing on low speed until combined. Add in vanilla extract and a splash of almond milk to achieve a smooth, spreadable consistency. If too thick, add a little more almond milk until you reach your desired thickness for the icing that will complement your lemon sandwich cookies.
Step 6: Assemble Cookies
On the bottom of one cooled cookie, pipe a swirl of icing, then add a generous dollop of lemon curd on top. Place another cookie on the icing, gently pressing down to create a sandwich. Repeat this process for all cookies, ensuring they have a delightful layer of lemon curd and sweet icing. For an extra touch, serve your finished lemon sandwich cookies chilled for the best flavor experience!
Expert Tips for Lemon Sandwich Cookies
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Chill Time Matters: Make sure to chill the lemon curd thoroughly before assembly to ensure it holds its shape and provides a perfect creamy filling for your cookies.
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Avoid Sticky Dough: If your cookie dough feels too sticky to handle, chill it for about 15 minutes. This makes rolling and cutting much easier and helps maintain the right texture in your lemon sandwich cookies.
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Monitor Baking Time: Overbaking can lead to dry cookies. Keep an eye on them, and remove them from the oven as soon as they’re lightly golden around the edges for that soft, chewy texture.
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Use Parchment Paper: Rolling your dough between sheets of parchment paper prevents sticking and makes it easier to transfer shapes to the baking sheet.
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Customize Icing Consistency: If your icing is too thick, add a splash of almond milk to reach your desired consistency. This will make it easier to pipe onto your lemon sandwich cookies.
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Flavor Variations: Don’t hesitate to get creative! Swap the lemon curd with lime or orange for a fun twist, or try adding a touch of fresh herbs to the curd for a unique flavor experience.
What to Serve with Lemon Sandwich Cookies
Indulging in these zesty lemon delights invites a delightful world of pairing possibilities, enhancing every bite.
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Iced Herbal Tea: A refreshing, caffeine-free option that complements the citrus flavors beautifully, making every sip a burst of tranquility.
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Fresh Fruit Salad: Seasonal fruits add a bright, juicy contrast to the sweet cookies, creating a refreshing palate cleanser between bites.
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Coconut Whipped Cream: This velvety topping provides a rich texture that harmonizes with the lightness of the cookies while enhancing their sweetness.
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Lavender Lemonade: A floral twist on a classic drink, this lemonade balances the tangy notes in the cookies and offers a soothing, aromatic sip.
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Chocolate-Covered Strawberries: The sweetness and richness of chocolate pairs wonderfully with the tangy lemon, making each bite a sweet surprise.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream serves as a perfect cooling companion, contrasting with the cookies’ texture while amplifying their citrusy notes.
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Chilled White Wine: A glass of dry, chilled white wine, like Sauvignon Blanc, elevates the dessert experience and pairs delightfully with the lemony flavors.
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Lemon Sorbet: For a refreshing dessert option, serve lemon sorbet to enhance the citrus theme of your meal, cooling down the palate perfectly.
Make Ahead Options
These Lemon Sandwich Cookies are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the lemon curd up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its rich, zesty flavor. The cookie dough can be made and refrigerated for up to 24 hours before baking; just roll it out and cut into shapes before placing it on the baking sheet. When you’re ready to serve, simply bake the cookies and assemble them with the icing and curd. This way, you can enjoy delicious Lemon Sandwich Cookies without the last-minute rush!
How to Store and Freeze Lemon Sandwich Cookies
Fridge: Store your lemon sandwich cookies in an airtight container in the refrigerator for up to 5 days. This helps maintain their softness and the bright flavor of the lemon curd.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months.
Reheating: When you’re ready to enjoy them, thaw in the fridge overnight or at room temperature for a couple of hours. For a soft texture, warm them briefly in the microwave.
Assembly: If you’ve assembled the cookies with icing and curd, it’s best to consume them fresh. If freezing, consider storing the cookies and filling separately to maintain the best texture and flavor of the lemon sandwich cookies.
Lemon Sandwich Cookies Variations & Substitutions
Feel free to explore your creativity in the kitchen with these delightful variations to make this recipe your own!
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Citrus Swap: Substitute the lemon curd with lime or orange curd for a refreshing twist. Each variation brings a unique flair that complements the cookie perfectly.
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Herb-Infused Curd: Add fresh herbs like basil or mint to the lemon curd for an unexpected burst of flavor. This addition elevates your cookies and creates a sophisticated taste experience.
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Whole Grain Option: Incorporate spelt or whole wheat flour instead of almond flour for a heartier texture. You’ll enjoy a nutty flavor while keeping these cookies gluten-free!
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Dairy-Free Icing: Opt for coconut cream in place of vegan butter for a richer, coconut-infused icing. This variation adds a tropical touch that beautifully pairs with the citrus flavors.
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Matcha Magic: Mix matcha powder into your icing for a vibrant green color and subtle earthy flavor. It’s not just pretty; it enhances the cookie’s overall flavor profile.
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Nut-Free Version: Swap almond flour for sunflower seed flour to create a nut-free cookie that’s just as delicious. It keeps the wholesome essence of the recipe intact.
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Spicy Kick: Add a dash of cayenne or chili powder to the lemon curd for a surprising heat that balances the sweetness. It’s an adventurous twist sure to wow your taste buds!
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Different Shapes: Use cookie cutters to create a festive assortment—stars, hearts, or seasonal shapes to brighten up gatherings. The visual appeal will entice everyone to indulge!
For more inspiration, consider trying out our Lemon Meltaways Buttery or maybe the delightful texture of Soft Christmas Cookies. Whatever you choose, enjoy every delightful bite of your creation!
Lemon Sandwich Cookies with Zesty Curd Recipe FAQs
What should I look for when selecting lemons?
Absolutely! When choosing lemons, look for ones that are firm and have a vibrant, shiny skin. Avoid lemons with dark spots or wrinkled skin, as these may not be as juicy or flavorful. Freshly squeezed juice from about 2 large lemons gives the best flavor for your lemon curd!
How should I store leftover cookies?
Store your lemon sandwich cookies in an airtight container in the refrigerator for up to 5 days. This helps maintain their softness and ensures the zesty flavors of the lemon curd stay fresh. If you notice any condensation, use a paper towel to absorb excess moisture before sealing.
Can I freeze lemon sandwich cookies?
Definitely! For maximum freshness, freeze unassembled cookies in a single layer on a baking sheet until firm. Then, transfer them to a freezer-safe bag or container, storing for up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight, and fill with curd and icing just before serving!
What if my cookie dough is too sticky?
Very! If your dough feels too sticky to handle, chill it for about 15-30 minutes. This helps it firm up, making it easier to roll out without sticking to your surfaces. Using parchment paper as a barrier can also make rolling and cutting a breeze!
Are these cookies safe for those with nut allergies?
While these lemon sandwich cookies primarily use almond flour, you can substitute it with a nut-free option, like oat or coconut flour. However, if someone has a severe nut allergy, it’s essential to ensure that all ingredients, including any plant milk used, are nut-free. Always check labels for potential allergens!
Can I prepare the lemon curd in advance?
Absolutely! You can prepare the lemon curd up to a week ahead of time. Just make sure to let it cool completely before refrigerating it in an airtight container. The flavors will deepen, and it’ll be ready and waiting when you’re ready to assemble your delicious lemon sandwich cookies!
Lemon Sandwich Cookies that Brighten Your Day and Taste Amazing
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, combine organic lemon zest, freshly squeezed lemon juice, water, organic cane sugar, and cornstarch. Stir continuously as the mixture heats for about 5-7 minutes until thickened. Remove from heat and whisk in almond milk and coconut oil. Stir in a pinch of turmeric for color, then chill in the fridge for at least 30 minutes.
- Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together almond flour, Bob's Red Mill gluten-free flour, tapioca starch, turmeric powder, lemon zest, and sea salt. Add melted coconut oil and agave syrup to form a soft dough. Chill for 15 minutes if too sticky. Roll out on parchment paper to about 1/4-inch thickness and cut into shapes.
- For matcha leaf cookies, use remaining dough but omit the turmeric and lemon zest. Mix almond flour, Bob's Red Mill gluten-free flour, tapioca starch, and matcha in a clean bowl. Add melted coconut oil and agave syrup until smooth. Roll out and cut into leaf shapes.
- Bake both types of cookies in the preheated oven for about 10 minutes, until lightly golden. Cool on the baking sheet for 15 minutes before transferring to a wire rack.
- In a mixing bowl, beat room temperature vegan butter until creamy. Gradually add icing sugar on low speed. Add vanilla extract and almond milk until smooth. Adjust consistency as needed.
- To assemble, pipe icing on one cooled cookie, add lemon curd, then place another cookie on top. Repeat for all cookies and serve chilled.
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