Soft Lemon Filled Cookie Recipe (Vegan and Gluten-Free)
The perfect bright and cheery healthier cookies for spring! This soft lemon cookie recipe is vegan and gluten-free, turned into a sandwich filled with rich lemon icing that soaks into the cookies for a taste that tantalizes your taste buds!
Preheat the oven 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
In a large bowl, combine the maple syrup, butter, lemon zest, and lemon extract. Stir in the gluten-free flour, tapioca flour, baking powder, and salt until it forms a dough. Wrap the dough in parchment paper or wax paper and refrigerate for 1 hour.
Lay parchment paper on the counter and sprinkle generously with tapioca flour. Place the dough on top and sprinkle lightly the rolling pin and dough with tapioca flour. Roll the dough to about 1/4 inch thick. Using a 1.5-inch round cookie cutter, cut the dough into rounds. Repeat with remaining edges until all of the dough is complete (will be about 36 cookies). Divide the cookies between the 2 prepared baking sheets and bake for 8 minutes. Let cool for 3 minutes on the pan, then transfer to a rack to cool completely.
To Make The Lemon Icing
Once the cookies have cooled, in a large bowl, with an electric mixer, beat the sugar, 1 tablespoon of water, lemon extract, and zest on medium speed for 2 minutes. Add up to 1 more tablespoon of water if needed, 1/2 tablespoon at a time. Pipe or spread the icing over the inside of each cookie. Flip one cookie over the other to form a sandwich.
For the icing start with 1 tablespoon and add a splash more as needed, up to 1 more tablespoon. The icing can also be mixed together vigorously with a spoon in a bowl until no visible chunks are seen, if an electric mixer is not handy.