These Gluten Free Lemon Curd Cookies boast a delightful fusion of citrus zest and delicate buttery sweetness. Each soft, tender cookie hides a center brimming with tangy lemon curd, creating an irresistible flavor burst. Perfect for dessert aficionados, these treats offer refreshing twist with elegant presentation that captivates taste buds.
I’ve been experimenting with gluten free recipes for a while now and these Gluten Free Lemon Curd Cookies are hands down one of my faves. They are perfectly zesty, buttery and tender which really melt in your mouth.
I started with 1 1/2 cups gluten free all-purpose flour (with xanthan gum if your blend doesn’t include it) and mixed in 1/2 cup almond flour to add a subtle nutty flavor and some extra fiber. Then I tossed in 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/8 teaspoon salt to keep everything balanced.
I creamed in 1/2 cup unsalted butter, softened with 3/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. I also mixed in the zest of 2 lemons and 1 tablespoon lemon juice for that fresh kick.
After shaping the cookies I added 1/3 cup lemon curd in the middle giving them a creamy, tangy centre. These cookies are a great addition to any gluten free treat lineup and are loaded with natural vitamin C from the lemons.
Why I Like this Recipe
1. I really love how the lemon zest and lemon curd makes these cookies super tangy and refreshing – they always give me that perfect lemon kick that I just can’t get enough of.
2. I like that they’re gluten free, which means I can enjoy them even when I want to avoid gluten, and they still taste amazing.
3. I’m impressed by how soft and buttery they turn out – every bite just melts in my mouth and makes me feel like I’m getting a special treat.
4. I also dig the unique little well in each cookie that holds the lemon curd – it adds a fun twist that makes these cookies stand out from the usual recipes.
Ingredients
- Gluten free all-purpose flour adds bulk, energy and an airy texture to the cookies.
- Almond flour gives protein, healthy fats and a subtle nutty flavor to each bite.
- Lemon zest infuses a bright citrus aroma and a tangy kick to the mix.
- Lemon juice brings a sour twist that nicely balances the sweetness in the dough.
- Lemon curd makes the cookies extra decadent with a silky burst of tangy sweetness.
- Unsalted butter enriches the cookies with creaminess while boosting moisture and flavor.
- Granulated sugar sweetens the dough and helps create a tender, slightly crisp cookie.
- Vanilla extract adds warm depth that rounds out the flavors in every bite.
- Egg binds the mix together while adding protein and moisture to the cookies.
Ingredient Quantities
- 1 1/2 cups gluten free all-purpose flour (with xanthan gum if your blend doesn’t include it)
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 tablespoon lemon juice
- 1/3 cup lemon curd (for a generous centre dollop)
How to Make this
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, sift together the gluten free all-purpose flour, almond flour, baking soda, baking powder, and salt.
3. In a separate, larger bowl, beat the softened butter and granulated sugar until it’s light and fluffy.
4. Mix in the egg, vanilla extract, lemon zest and lemon juice until well combined.
5. Gradually stir in the dry ingredients until you have a smooth dough.
6. Scoop the dough into small balls, about 1 to 1 1/2 tablespoons each, and place them on the prepared baking sheet about 2 inches apart.
7. Gently press down the center of each ball with your finger or the back of a spoon to create a little well.
8. Fill the well with about 1/3 teaspoon of lemon curd in each cookie, keeping it inside the dough.
9. Bake for 10-12 minutes until the edges begin to turn a light golden color, then let cool for a few minutes on the tray before transferring to a cooling rack.
Equipment Needed
1. Oven and baking sheet lined with parchment paper
2. A small bowl for sifting dry ingredients
3. A larger bowl for mixing butter, sugar, egg and lemon ingredients
4. A sieve or sifter to properly mix together the gluten free flours and leavening agents
5. An electric mixer (or a whisk if you prefer) to beat the butter and sugar until light and fluffy
6. Measuring cups and spoons to get all your ingredients right
7. A spoon or cookie scoop to form small dough balls and to gently press a little well in each one
8. A cooling rack to let the cookies cool off after baking
FAQ
Gluten Free Lemon Curd Cookies Recipe Substitutions and Variations
- For the gluten free all-purpose flour, you can try a mix of rice flour, sorghum flour, and tapioca starch if you can’t find a pre-made blend.
- If you dont have almond flour, try hazelnut flour or sunflower seed flour, but remember those might change the flavor a bit.
- Instead of unsalted butter, you can use coconut oil or a dairy-free butter alternative, though the texture of the cookie may vary slightly.
- Missing lemon curd? You could mix extra lemon zest and a little more lemon juice with a touch of sugar to create a quick alternative filling.
Pro Tips
1. Make sure all your ingredients are at room temperature so the butter and egg mix together better and you dont end up with a dough that is lumpy or inconsistent
2. Sift all of your flours and dry ingredients really well; gluten free flours can sometimes get clumped up and you want a smooth dough that bakes evenly
3. Be careful not to overmix the dough once you’ve combined the wet and dry ingredients because too much mixing can make the cookies dense and tough
4. Keep an eye on the cookies as they bake, since every oven is different—when the edges just start to turn a light golden color, they are done and you dont risk drying out that yummy lemon flavor
Gluten Free Lemon Curd Cookies Recipe
My favorite Gluten Free Lemon Curd Cookies Recipe
Equipment Needed:
1. Oven and baking sheet lined with parchment paper
2. A small bowl for sifting dry ingredients
3. A larger bowl for mixing butter, sugar, egg and lemon ingredients
4. A sieve or sifter to properly mix together the gluten free flours and leavening agents
5. An electric mixer (or a whisk if you prefer) to beat the butter and sugar until light and fluffy
6. Measuring cups and spoons to get all your ingredients right
7. A spoon or cookie scoop to form small dough balls and to gently press a little well in each one
8. A cooling rack to let the cookies cool off after baking
Ingredients:
- 1 1/2 cups gluten free all-purpose flour (with xanthan gum if your blend doesn’t include it)
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 tablespoon lemon juice
- 1/3 cup lemon curd (for a generous centre dollop)
Instructions:
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, sift together the gluten free all-purpose flour, almond flour, baking soda, baking powder, and salt.
3. In a separate, larger bowl, beat the softened butter and granulated sugar until it’s light and fluffy.
4. Mix in the egg, vanilla extract, lemon zest and lemon juice until well combined.
5. Gradually stir in the dry ingredients until you have a smooth dough.
6. Scoop the dough into small balls, about 1 to 1 1/2 tablespoons each, and place them on the prepared baking sheet about 2 inches apart.
7. Gently press down the center of each ball with your finger or the back of a spoon to create a little well.
8. Fill the well with about 1/3 teaspoon of lemon curd in each cookie, keeping it inside the dough.
9. Bake for 10-12 minutes until the edges begin to turn a light golden color, then let cool for a few minutes on the tray before transferring to a cooling rack.
