Description
These Vegan Gluten-Free Lemon Sandwich Cookies filled with tangy lemon curd are a delightful treat that combines sweetness and brightness, perfect for any occasion without spending all day in the kitchen.
Ingredients
For the Lemon Cookie Dough
- 2 cups gluten free flour blend (a 1 to 1 blend with xanthan gum is easiest)
- 1 cup almond flour (for tenderness and that soft bite)
- 1/2 cup vegan butter (or solid coconut oil)
- 3/4 cup sugar (regular or cane sugar works great)
- 2 tablespoons lemon zest (for real lemon flavor)
- 1/4 cup lemon juice (to brighten everything up)
- 1 teaspoon vanilla extract (because lemon and vanilla are best friends)
- 1 teaspoon baking powder (for a gentle lift)
- 1/4 teaspoon salt (to keep it from tasting flat)
For the Lemon Curd Filling
- 1/2 cup lemon juice (freshly squeezed for flavor)
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 1/4 cup plant milk (oat milk works well)
- 2 tablespoons cornstarch (to thicken it without eggs)
- 1 tablespoon vegan butter (for a silky finish)
- a pinch turmeric (optional, for color only)
Instructions
Making the Lemon Curd
- In a small saucepan, whisk together sugar and cornstarch to prevent lumps. Add lemon juice, zest, and plant milk, then whisk until smooth.
- Turn the heat to medium and keep stirring for about 4 to 6 minutes until it thickens like pudding.
- Once thick enough to coat a spoon, turn off the heat and stir in vegan butter and vanilla. Adjust lemon juice for taste if needed.
- Let it cool and cover to prevent a skin from forming.
Making the Cookie Dough
- Cream the vegan butter and sugar until fluffy.
- Add lemon zest, lemon juice, and vanilla, then stir in the gluten free flour blend, almond flour, baking powder, and salt.
- If the dough is wet, add more flour; if crumbly, add plant milk. Wrap and chill for 20 to 30 minutes.
Shaping and Baking the Cookies
- Preheat the oven to 350°F (175°C). Roll chilled dough between parchment paper to about 1/4 inch thick.
- Use a round cutter to cut out cookies. Cut small windows in half if desired.
- Place cookies on a lined baking sheet and bake for 9 to 11 minutes until edges look set but not browned.
- Allow to cool on the tray for 5 minutes before transferring to a rack.
Assembling the Sandwich Cookies
- Flip half of the cookies upside down and pipe or spoon a small amount of lemon curd in the center.
- Top with another cookie and press gently to allow the curd to spread.
Notes
These cookies keep well in the fridge for up to 4 days. Make ahead by baking cookies up to 3 days in advance or preparing lemon curd up to a week ahead.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Vegan