Bright, tangy, and impossibly creamy, these lemon sandwich cookies are a bright spot on any dessert table.
They’re vegan and gluten free, yet crisp, tender, and layered with bright lemon curd and silky icing.
This recipe balances almond richness with citrus pop for a cookie that looks fancy but is straightforward to make.
If you love citrus desserts, these will disappear fast.
Why You’ll Love This Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
- Bright, real lemon flavor from fresh zest and juice.
- Vegan, gluten-free ingredients that still yield a tender, crisp cookie.
- Dual textures: crisp cookie shell, soft icing, and glossy lemon curd center.
- Easy pantry swaps keep it accessible for most diets.
- Elegant enough for parties and simple enough for weeknight baking.
- Visual contrast between pale lemon and matcha green makes them photogenic.
These cookies are citrus-forward with a buttery almond base from almond flour and a delicate chew from tapioca and gluten-free flour.
The lemon curd adds a glossy, tangy burst that cuts through the sweetness, while the matcha-tinted tops offer an earthy counterpoint.
“Absolutely addictive — crisp, citrusy, and so pretty. I brought them to a brunch and they vanished in minutes. Perfect texture and flavor.” — 5★ reader
Key Ingredients for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Almond flour
Almond flour gives the cookies a tender, slightly crumbly texture and a subtle nutty flavor that mimics the richness you’d expect from butter. Buy fine, blanched almond flour for the lightest texture; coarser almond meal will make cookies gritty. If you substitute with oat flour, the cookies will be denser and less tender.
Bob’s Red Mill 1:1 Gluten Free Flour
This blend stabilizes the dough and provides structure without gluten. Choose a 1:1 mix with xanthan or guar already included for predictable results. Swapping to plain rice flour or an all-purpose GF mix without binding agents can yield crumbly cookies.
Tapioca starch
Tapioca lends chew and a slight stretch to gluten-free dough, helping cookies hold together and crisp at the edges. Buy tapioca starch (not flour mislabeled) and store in a cool place. Arrowroot is a possible substitute but can yield a softer, less glossy finish.
Fresh lemons (zest + juice)
Fresh zest and juice deliver the bright, acidic notes that define these cookies and the curd. Use organic lemons to avoid wax and pesticide residues in the zest. Bottled lemon juice lacks the volatile aromatics and will result in flatter flavor.
Full Ingredient List for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
- Zest of 2 organic lemons
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup organic cane sugar
- 1/4 cup water
- 1.5 tablespoons cornstarch
- 2 tablespoons coconut oil (for curd)
- 2 tablespoons almond milk (for curd)
- Pinch turmeric powder
- 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 (for cookies)
- 6 tablespoons agave syrup
- Zest of 1 organic lemon (for matcha cookies)
- 1/2 cup almond flour (for matcha cookies)
- 1/4 cup tapioca starch (for matcha cookies)
- 6 tablespoons Bob’s Red Mill 1:1 Gluten Free Flour (for matcha cookies)
- 1 teaspoon matcha (sifted, for matcha cookies)
- 3 tablespoons agave syrup (for matcha cookies)
- 3 tablespoons coconut oil (for matcha cookies)
- 1.5 cups icing sugar
- 1/2 cup vegan butter (room temperature)
- 1 teaspoon vanilla extract
- 1-2 teaspoons almond milk (as needed to thin the icing)
(hint: if you want inspiration for a similarly elegant iced cookie technique, check my take on royal icing in soft sugar cookies with professional royal icing.)
Step-by-Step Instructions for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Step 1: Make the lemon curd
In a small pot combine the zest of 2 lemons, 1/2 cup freshly squeezed lemon juice, 1/4 cup water, 1/4 cup organic cane sugar, and 1.5 tablespoons cornstarch. Whisk until smooth and heat over medium, whisking constantly until the mixture thickens and turns glossy. Remove from heat and whisk in 2 tablespoons almond milk and 2 tablespoons coconut oil until silky, then transfer to a container and chill until set.
Pro Tip: The curd should coat the back of a spoon and shine; it will be thick but pourable when warm.
Step 2: Preheat and prepare
Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Have your rolling surface ready and flour lightly with gluten-free flour for dusting.
Pro Tip: The oven should be fully up to temperature; cookies bake quickly and need even heat to brown just at the edges.
Step 3: Mix dry ingredients for lemon cookies
In a bowl whisk together 1 cup almond flour, 3/4 cup Bob’s Red Mill 1:1 Gluten Free Flour, 1/2 cup tapioca starch, 1 teaspoon turmeric, zest of 1 lemon (reserve extra for curd), and 1/8 teaspoon sea salt. Ensure no lumps and distribute the turmeric and zest evenly.
Pro Tip: The dry mix should look uniform in color and feel light, not clumpy.
Step 4: Form lemon cookie dough
Add melted coconut oil (about 7 tablespoons melted; measure consistency first) and 6 tablespoons agave syrup to the dry mix. Stir until a cohesive dough forms; if the dough is sticky, chill briefly until firm enough to roll.
Pro Tip: Dough should press together into a smooth ball and hold shape without crumbling.
Step 5: Prepare matcha cookie dough
In another bowl mix 1/2 cup almond flour, 6 tablespoons Bob’s Red Mill 1:1 Gluten Free Flour, 1/4 cup tapioca starch, and 1 teaspoon sifted matcha. Add 3 tablespoons melted coconut oil and 3 tablespoons agave syrup, stirring until uniform. Chill briefly if needed.
Pro Tip: The matcha dough should be evenly green with no streaks and feel slightly firmer than the lemon dough.
Step 6: Roll, cut, and bake cookies
Roll both doughs to the same thickness and cut matching shapes, aiming for even size so sandwiching is simple. Place on prepared sheet and bake for about 10 minutes, watching for golden edges. Cool completely before assembling.
Pro Tip: Cookies should smell nutty and citrusy; edges will be lightly golden while centers remain paler.
Step 7: Make the icing
Beat 1/2 cup room-temperature vegan butter until creamy. Gradually add 1.5 cups icing sugar, then beat in 1 teaspoon vanilla extract and 1–2 teaspoons almond milk until the frosting is pipeable but holds its shape. Adjust with tiny drops of milk if needed.
Pro Tip: The icing should hold a soft peak and be thick enough to pipe a neat ring without flattening.
Step 8: Assemble cookies
Pipe a ring of icing onto each lemon cookie, leaving a small well in the center. Spoon or pipe a dollop of chilled lemon curd into the well, then sandwich with a matcha cookie. Chill assembled sandwiches until set.
Pro Tip: The finished sandwich should sit flat, with a glossy curd center and a clean icing ring; chill until the curd is stable to avoid slippage.
Expert Tips for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
- Temperature tips: always bring vegan butter to room temperature for smooth, lump-free icing. For cookies, chill sticky dough 15–30 minutes.
- Baking tip: use an oven thermometer; 350°F in one oven can be 20°F different in another which affects browning and timing.
- Texture troubleshooting: crumbly cookies usually mean too much flour or not enough fat; add a teaspoon of almond milk or an extra half tablespoon of coconut oil to bind.
- Icing consistency: if icing is too runny add 1–2 tablespoons more icing sugar; if too stiff add drops of almond milk.
- Equipment tip: use a small round piping tip for the icing ring; it gives a neat well for the curd and prevents overflow.
- Matcha handling: sift matcha into the dry mix to avoid clumps and bitter pockets in the dough.
- Common mistakes: overbaking dries cookies quickly; pull them when edges are barely golden.
- Visual cue: press a finger gently into a cooled cookie — it should spring back slightly; if it crumbles, dough was overworked or lacked fat.
(For another recipe that highlights delicate piping and assembly techniques, see my notes on hazelnut cookies with dark chocolate ganache.)
Storage & Freezing for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Fridge storage: Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Place parchment layers between stacks to prevent sticking.
Freezer storage: Freeze unassembled cookie shells in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Freeze lemon curd separately in small airtight containers for up to 2 months.
Thawing: Thaw frozen shells at room temperature for 20–30 minutes before assembling. Thaw curd overnight in the fridge.
Reheating: If you want a slightly softer curd, warm gently in a bowl over hot water for a few seconds, stirring constantly — do not microwave directly.
(If you want a beverage pairing for serving chilled cookies, try a bright, tart sipper like this blue raspberry lemonade.)
Variations & Substitutions for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Matcha swap: Increase matcha to 1.5 teaspoons for deeper color and earthiness. Result: a stronger green tea flavor that balances very sweet curd.
Berry curd center: Replace lemon curd with raspberry or strawberry curd using the same cornstarch method. Result: fruitier, less tart center with vibrant color.
Chocolate-dipped finish: Dip half of each sandwich in melted vegan dark chocolate and chill until set. Result: added richness and textural contrast with a glossy finish.
Nut-free option: Replace almond flour with sunflower seed flour and increase tapioca by 2 tablespoons to maintain structure. Result: similar texture but a greener tint in the dough and slightly earthier flavor.
(For ideas on elegant dipped finishes and sprinkles, see this guide to chocolate-dipped Oreos with sprinkles.)
Frequently Asked Questions About Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
What makes the curd set without eggs?
This curd uses cornstarch as a thickener instead of eggs; when heated, cornstarch granules swell and gel, creating a glossy, stable curd. Chill it thoroughly to firm the texture before assembly.
Can I make these cookies ahead for a party?
Yes. Bake shells up to 3 days ahead and cool completely. Store in an airtight container at room temperature. Make curd a day ahead and refrigerate. Assemble on the day for the freshest texture.
How do I prevent the curd from leaking out of the sandwich?
Pipe a ring of thicker icing first to form a dam, then add the curd into the well. Chill the assembled cookies until the curd firms; slightly thicker curd (add a scant 1/2 teaspoon more cornstarch when heating) will also help.
Why are my cookies crumbly after baking?
Crumbly cookies typically mean the dough had too much dry mix or the fat ratio was low. Ensure accurate measuring by spooning flours into the cup and leveling, or weigh ingredients if possible. Also avoid overmixing, which can dry the dough.
Can I replace agave with maple syrup or sugar?
Maple syrup can be swapped 1:1 for agave, giving a deeper flavor. If using granulated sugar, reduce dry flour slightly and add a tablespoon of almond milk to maintain moisture; texture will be slightly different.
(If you’d like guidance on balancing flavors or troubleshooting a similar sandwich cookie assembly, check my experimentation notes in the brookie cookies post.)
Final Thoughts on Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
These Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free) are a bright, impressive bake that’s kinder to diets without sacrificing texture or flavor.
If you try the recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For more inspiration and a similar take on lemon curd sandwiches, see Lemon Curd Sandwich Cookies {Vegan and Gluten-free}, a variation with grain-free notes.
If you want another gluten-free lemon curd approach, check Gluten Free Lemon Curd Cookies – The Loopy Whisk for technique ideas.
For a related plated recipe example and photography tips, review Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free) on Sliced Ginger.
Lemon Sandwich Cookies With Lemon Curd
Ingredients
Method
- In a small pot, combine the zest of 2 lemons, lemon juice, water, sugar, and cornstarch. Whisk until smooth and heat over medium, whisking constantly until thickened and glossy. Remove from heat and stir in almond milk and coconut oil, then chill until set.
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Whisk together almond flour, gluten-free flour, tapioca starch, turmeric, reserved lemon zest, and salt in a bowl until uniform.
- Add melted coconut oil and agave syrup to dry mix and stir until a cohesive dough forms. Chill if sticky.
- In another bowl, mix almond flour, gluten-free flour, tapioca starch, and matcha. Stir in melted coconut oil and agave syrup until uniform.
- Roll doughs to uniform thickness and cut shapes. Bake for about 10 minutes, then cool completely.
- Beat vegan butter until creamy, slowly add icing sugar, vanilla extract, and almond milk to achieve a pipeable consistency.
- Pipe icing onto each lemon cookie, add lemon curd in the center, and sandwich with a matcha cookie. Chill until set.