As I set out to bake a batch of these Vegan Lemon Sandwich Cookies, the bright scent of freshly zested lemons filled my kitchen, awakening my senses to the pure joy of homemade treats. This delightful recipe, featuring luscious lemon curd nestled between soft, chewy cookies, is not just a feast for the palate; it’s a celebration of plant-based goodness, making it perfect for those seeking a gluten-free indulgence. With minimal prep time and the ability to impress guests at any gathering, these cookies are both whimsical and elegant. Whether you’re a seasoned home-chef or simply craving something different for dessert, you’ll find these vibrant little bites hard to resist. What’s your favorite way to enjoy lemony desserts? Let’s dive into this bright recipe together!
Why are Lemon Sandwich Cookies irresistible?
Bright, Flavorful: The combination of fresh lemon curd and soft, chewy cookies creates an explosion of zesty and sweet flavors that brighten any day.
Vegan & Gluten-Free: Crafted with plant-based ingredients, these cookies cater to a variety of dietary needs without sacrificing taste or texture.
Minimal Effort: Quick to prepare with simple steps, you’ll have these delightful treats ready in no time—perfect for both busy weeknights and special occasions.
Crowd-Pleaser: Whether at a tea party or a casual gathering, these cookies enchant everyone. Pair them with a warm cup of tea or even some delicious Soft Christmas Cookies for a delightful dessert spread.
Customizable: From matcha variations to creative icing ideas, these cookies can be easily tailored to your flavor preferences—explore your culinary creativity!
Cheerful Presentation: Their vibrant color and elegant assembly make them a stunning addition to any dessert table, sure to impress your guests!
Lemon Sandwich Cookies Ingredients
• Discover the perfect balance of flavors and textures in these delightful cookies!
- For the Lemon Curd
- Zest of 2 organic lemons – Provides bright citrus flavor; ensure to zest only the yellow part.
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons) – Adds acidity and natural sweetness; fresh is best for flavor.
- 1/4 cup organic cane sugar – Sweetener for curd; substitute with agave for a low-glycemic option.
- 1/4 cup water – Used to combine the ingredients.
- 1.5 tablespoons cornstarch – Thickening agent; can be replaced with arrowroot starch for a similar effect.
- 2 tablespoons coconut oil – Provides richness and moisture; substitute with vegan butter if preferred.
- 2 tablespoons almond milk – For consistency; other plant-based milk can be used.
- Pinch of turmeric powder – Natural dye for color.
- For the Lemon Cookies
- 1 cup almond flour – Adds structure and moisture; substitute with oat flour for texture.
- 3/4 cup Bob Red’s Mill 1:1 Gluten Free Flour – Base flour for cookies; maintains gluten-free status.
- 1/2 cup tapioca starch – Contributes to chewiness; can substitute with potato starch.
- 1 teaspoon turmeric – For color; optional for aesthetics.
- 1/8 teaspoon sea salt – Enhances flavor.
- 7 tablespoons coconut oil – Works as fat for moisture and flavor.
- 6 tablespoons agave syrup – Sweetens cookies; maple syrup can be used but will darken the color.
- Zest of 1 organic lemon – For a concentrated lemon flavor.
- For the Matcha Leaf Cookies (Variation)
- 1/2 cup almond flour – Similar purpose as above.
- 1/4 cup tapioca starch – Contributes to chewiness.
- 6 tablespoons Bob Red’s Mill 1:1 Gluten Free Flour – Maintains gluten-free integrity.
- 1 teaspoon sifted matcha – Adds earthy flavor; can be omitted if undesired.
- 3 tablespoons agave syrup – For sweetness.
- 3 tablespoons coconut oil – Provides richness.
- For the Icing
- 1 1/2 cups icing sugar – For sweetness; can adjust based on preference.
- 1/2 cup vegan butter (room temperature) – Adds creaminess to the icing.
- 1 teaspoon vanilla extract – Enhances flavor; use pure extract for best results.
- 1-2 teaspoons almond milk – Adjust for desired icing consistency.
Step‑by‑Step Instructions for Vegan Lemon Sandwich Cookies with Zesty Lemon Curd
Step 1: Prepare Lemon Curd
In a small pot, combine the zests of 2 lemons, 1/2 cup of freshly squeezed lemon juice, 1/4 cup of organic cane sugar, 1/4 cup of water, and 1.5 tablespoons of cornstarch. Whisk the mixture well, then heat over medium heat, stirring continuously until it starts to bubble and thicken (about 5-7 minutes). Remove from heat, mix in 2 tablespoons of coconut oil and 2 tablespoons of almond milk, then let cool in the fridge while you prepare the cookies.
Step 2: Make Lemon Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together 1 cup of almond flour, 3/4 cup of gluten-free flour, 1/2 cup of tapioca starch, 1 teaspoon of turmeric, zest from 1 lemon, and 1/8 teaspoon of sea salt until well combined. Stir in 7 tablespoons of melted coconut oil and 6 tablespoons of agave syrup until a cohesive dough forms. If the dough is too soft, chill it in the fridge for 15 minutes.
Step 3: Shape the Cookies
Once the dough is ready, it’s time to shape your lemon cookies! Lightly dust a clean surface with some gluten-free flour, then roll out the dough to about 1/4 inch thickness. Use cookie cutters to create fun shapes and transfer them carefully to your lined baking sheet. Make sure to leave some space between each cookie, as they will spread while baking.
Step 4: Bake Cookies
Place the baking sheet in the preheated oven and bake for 10 minutes or until the edges start to turn lightly golden. Keep an eye on them to avoid over-browning. Once done, let the cookies cool on the pan for about 15 minutes before transferring them to a wire rack to cool completely. This cooling ensures they maintain their soft texture.
Step 5: Make Icing
In a mixing bowl, beat together 1/2 cup of room temperature vegan butter and gradually add in 1 1/2 cups of sifted icing sugar. Mix until smooth and creamy, then stir in 1 teaspoon of vanilla extract. To achieve your desired icing consistency, add 1-2 teaspoons of almond milk, mixing until it’s just right for piping. Set aside while you prepare to assemble the cookies.
Step 6: Assemble Cookies
To assemble your Vegan Lemon Sandwich Cookies, carefully flip half of the cookies over. Pipe icing around the edges of each flipped cookie to form a border, then spoon a generous dollop of your chilled lemon curd into the center. Top with another cookie to create a delightful sandwich. Repeat until all cookies are filled, and enjoy the burst of flavors from these delicious lemon sandwich cookies!
Lemon Sandwich Cookies Variations & Substitutions
Feel free to let your creativity soar as you customize these delicious cookies to suit your taste and dietary needs!
- Nut-Free: Substitute almond flour with sunflower seed flour for a delightful twist that keeps the recipe nut-free and equally delicious.
- Sweetener Swap: Use maple syrup instead of agave syrup for a hint of caramel flavor, but remember it will darken your cookie’s color slightly.
- Matcha Twist: Add 1 teaspoon of sifted matcha powder to the cookie dough for a delightful green tea flavor that pairs beautifully with lemon.
- Flavor Infusion: Incorporate lavender into the icing by stirring in 1 teaspoon of dried lavender buds for a fragrant and unique taste.
- Herbal Zing: Mix in a teaspoon of fresh chopped mint or basil with the lemon curd for an exciting herbaceous note that surprises the taste buds.
- Texture Variation: For a crunchier texture, consider adding 1/4 cup of finely chopped nuts or seeds to the cookie dough.
- Extra Citrus: Enhance the lemon flavor by adding orange zest to the cookie dough, creating a vibrant citrus medley that will brighten your day.
- Fruity Fusion: Replace the lemon curd with raspberry or berry jam to create a delightful and fruity sandwich cookie that’s equally amazing.
Feel inspired to explore these variations and discover your favorite twist! They make for a delightful addition to any dessert table, perhaps alongside Raspberry Filled Cookies or the cheerful Spiral Cookies for a colorful treat spread.
Expert Tips for Lemon Sandwich Cookies
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Zest Smartly: Always zest just the yellow part of the lemon; the white pith adds bitterness to your lemon sandwich cookies.
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Cool Ingredients: Be sure the cookies and lemon curd are completely cool before filling to keep the cookie texture crisp.
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Perfect Consistency: Adjust the icing with almond milk gradually, aiming for a thick yet pipeable texture to beautifully finish your lemon sandwich cookies.
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Flavor Boost: Experiment with adding a touch of vanilla extract to your lemon curd for a deeper flavor profile that enhances the lemony goodness.
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Watch Baking Time: Keep a close eye on your cookies while baking; over-baking can lead to dryness, so aim for just lightly golden edges.
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Chill for Ease: If the dough feels too sticky, chill for 15 minutes before rolling out; this will make cutting your lemon sandwich cookies much easier.
How to Store and Freeze Lemon Sandwich Cookies
Room Temperature: Keep cookie sandwiches in a cool, dry place for up to 2 days; they’re best enjoyed fresh to maintain their lovely texture.
Fridge: Store in an airtight container in the fridge for up to 1 week, allowing the flavors to deepen while keeping the lemon curd vibrant and zesty.
Freezer: Freeze lemon cookie sandwiches for up to 2 months; wrap each sandwich tightly in plastic wrap followed by foil for protection against freezer burn.
Reheating: Thaw in the fridge overnight before serving; if desired, warm briefly in the microwave for a few seconds to achieve that soft, delightfully chewy texture.
What to Serve with Vegan Lemon Sandwich Cookies with Zesty Lemon Curd
The bright taste of these delightful cookies deserves to shine alongside equally delicious companions.
- Refreshing Iced Tea: A light, citrusy iced tea enhances the lemony flavors while adding a refreshing touch, perfect for warm afternoons.
- Creamy Coconut Yogurt: The rich and creamy texture of coconut yogurt serves as a lovely contrast to the zesty cookies, providing a balanced indulgence.
- Strawberry Salad: A light salad of fresh strawberries and spinach adds a sweet and juicy element that beautifully complements the tartness of the lemon curd.
- Pineapple Sorbet: This refreshing dessert brings a tropical twist, enhancing the lemon sandwich cookies while cleansing the palate with its sweetness.
- Chilled White Wine: A crisp and chilled white wine, such as Sauvignon Blanc, pairs beautifully, elevating the vibrant flavors in a delightful way.
- Lemonade Stand Mix: For a truly lemony experience, serve these cookies alongside a pitcher of homemade lemonade—ideal for summer celebrations or casual gatherings.
- Dark Chocolate Dipped Fruit: Offering a rich and slightly bitter contrast to the sweetness of the cookies, dark chocolate-covered strawberries or bananas create a decadent pairing.
- Mango Smoothie: Smooth and creamy, a tropical mango smoothie serves as a delicious, fruity complement to the bright lemon flavors, perfect for brunch.
- Almond Biscotti: Dipping crispy almond biscotti into tea or coffee brings an inviting crunch that pairs wonderfully with the soft cookies and lemon curd.
- Lemon Sorbet: Keep the lemon theme consistent with a scoop of bright and flavorful lemon sorbet—a refreshing endnote that ties the whole meal together.
Make Ahead Options
These Vegan Lemon Sandwich Cookies with Zesty Lemon Curd are perfect for meal prep! You can prepare the lemon curd and the cookie dough up to 24 hours in advance, allowing the flavors to meld beautifully overnight. Simply make the lemon curd according to the recipe, cool it, and transfer it to an airtight container in the refrigerator. For the cookie dough, combine the dry ingredients, mix in the wet ingredients, and store the dough wrapped in plastic wrap or in an airtight container. When you’re ready to bake, take the dough out, roll it out, and shape the cookies before baking them. This way, you’ll enjoy just as delicious cookies with minimal effort on busy days!
Lemon Sandwich Cookies with Zesty Lemon Curd Recipe FAQs
What type of lemons should I use?
Absolutely! For the brightest flavor, always select organic lemons. Look for lemons that are firm and heavy for their size, which indicates juiciness. Avoid any lemons with dark spots or wrinkles, as they may be overripe.
How should I store Lemon Sandwich Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 2 days for optimal texture. If you prefer them cool and flavorful, refrigerate in an airtight container for up to 1 week. They’ll develop even more depth in flavor over time!
Can I freeze these cookies?
Very! To freeze Lemon Sandwich Cookies, wrap each assembled sandwich tightly in plastic wrap, then place them in a freezer-safe container or sealable bag. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight. If you like, warm them in the microwave for a few seconds for that freshly-baked feel!
What if my cookies come out too dry?
If your cookies are slightly dry, it may be due to over-baking or not enough moisture in the dough. Always keep an eye on them in the oven to achieve that perfect, lightly golden color. If you do find they’re dry, try adding a drizzle of almond milk or a spoonful of lemon curd on top to help moisten them.
Are these cookies suitable for those with nut allergies?
While the primary recipe includes almond flour, you can absolutely modify the ingredients! Substitute the almond flour with sunflower seed flour to turn this into a nut-free treat. Just be sure to double-check all substituted ingredients for cross-contamination if allergies are a concern.
What’s the best way to prevent my icing from being too runny?
To achieve the ideal icing consistency for your Lemon Sandwich Cookies, mix your vegan butter and icing sugar thoroughly before adding almond milk. Add the milk one teaspoon at a time until you reach a thick yet spreadable consistency. This ensures the icing will hold its shape when piped around your delightful cookie sandwiches!
Lemon Sandwich Cookies with Zesty Curd for Pure Bliss
Ingredients
Equipment
Method
- In a small pot, combine the zests of 2 lemons, 1/2 cup of freshly squeezed lemon juice, 1/4 cup of organic cane sugar, 1/4 cup of water, and 1.5 tablespoons of cornstarch. Whisk well, then heat over medium heat, stirring continuously until it starts to bubble and thicken (about 5-7 minutes). Remove from heat, mix in 2 tablespoons of coconut oil and 2 tablespoons of almond milk, then let cool in the fridge.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together 1 cup of almond flour, 3/4 cup of gluten-free flour, 1/2 cup of tapioca starch, 1 teaspoon of turmeric, zest from 1 lemon, and 1/8 teaspoon of sea salt until well combined. Stir in 7 tablespoons of melted coconut oil and 6 tablespoons of agave syrup until a cohesive dough forms. If the dough is too soft, chill it in the fridge for 15 minutes.
- Once the dough is ready, lightly dust a clean surface with some gluten-free flour, then roll out the dough to about 1/4 inch thickness. Use cookie cutters to create fun shapes and transfer them carefully to your lined baking sheet, leaving space between each cookie.
- Place the baking sheet in the preheated oven and bake for 10 minutes or until the edges start to turn lightly golden. Let the cookies cool on the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat together 1/2 cup of room temperature vegan butter and gradually add in 1 1/2 cups of sifted icing sugar. Mix until smooth and creamy, then stir in 1 teaspoon of vanilla extract. To achieve desired icing consistency, add 1-2 teaspoons of almond milk.
- To assemble the cookies, carefully flip half of them over. Pipe icing around the edges of each flipped cookie and spoon a generous dollop of chilled lemon curd into the center. Top with another cookie to create a delightful sandwich.
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