Gluten-Free Lemon Curd Cookies
Delightful blend of a soft cookie with a tangy lemon center, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the almond flour, coconut flour, granulated sugar, baking powder, and salt in a bowl, whisking until blended.
- Cream the softened butter with a mixer until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract to the creamed butter and mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a cohesive, slightly sticky dough forms.
- Scoop out tablespoons of dough and roll into balls, placing them on the prepared baking sheet with space in between.
- Make a small indentation in the center of each cookie and fill with lemon curd.
- Bake for 12-15 minutes until edges are lightly golden and centers are soft; cool on the baking sheet before transferring to a wire rack.
Notes
Ensure butter is softened for better texture. Chill the dough if it’s too sticky.