There's something magical about the first bite of a buttery cookie that tastes just like a slice of citrus pie. These gluten-free orange curd pie cookies deliver exactly that: a flaky, tender crust wrapped around bright, tangy homemade orange curd, finished with a delicate lattice top that makes them look as impressive as they taste. These gluten-free orange thumbprint cookies bake in 10 minutes and taste like mini citrus pies.
I've been gluten-free for over 10 years, and as a future Registered Dietitian, I've learned that the secret to incredible gluten-free baked goods isn't just about substituting flour. It's about understanding texture, moisture, and technique. If you're craving a bright gluten-free orange dessert that feels bakery-level but comes together fast, these cookies are it. The trick that makes these cookies stand out? Using ice-cold butter and working quickly with the dough creates those flaky, pie-like layers you'd never expect from a gluten-free cookie. No one will guess these are gluten-free, and that lattice top adds a bakery-worthy finish that takes just minutes to create.
These cookies bridge the gap between a sophisticated dessert and an easy weeknight treat. They're perfect for holiday cookie exchanges, winter gatherings, or any time you want something special without spending hours in the kitchen. Perfect holiday baking addition to a gluten-free cookie box. The orange curd can be made ahead, and the assembly comes together faster than you'd think.
Why This Recipe Works
The foundation of these cookies is a proper gluten-free pie dough that actually behaves like traditional pastry. By keeping the butter cold and not overworking the dough, you get tender, flaky results every time. The gluten-free flour blend with xanthan gum provides the structure needed without any grittiness.
The homemade orange curd brings a burst of citrus that cuts through the buttery richness perfectly. It's naturally gluten-free and takes just minutes on the stovetop. The key is whisking constantly and removing it from heat just as it thickens to avoid any scrambled egg texture.
That lattice top isn't just for looks. It allows steam to escape while baking, preventing soggy bottoms, and it gives you those beautiful golden edges that make these cookies irresistible. If you love creative presentations, you might also enjoy my Prosciutto Wrapped Asparagus for savory entertaining.
Ingredients You'll Need
For the Crust:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ¼ cup sugar
- ½ teaspoon salt
- 10 tablespoons cold unsalted butter, cubed
- 1 egg yolk
- 2–3 tablespoons ice water
For the Orange Curd:
- 3 egg yolks
- ⅓ cup sugar
- 2 tablespoons orange zest
- ⅓ cup fresh orange juice
- 3 tablespoons butter
Equipment
Silicone Baking Mat - Prevents sticking without added grease and ensures even baking. These cookies have delicate bottoms that can tear on parchment alone.
Half Sheet Pan - A quality aluminum sheet pan distributes heat evenly, giving you consistent results with perfectly golden edges.
Stainless Steel Mixing Bowls - Essential for keeping ingredients cold when making pastry dough. Stainless steel maintains temperature better than glass or plastic.
Whisk - A good whisk is crucial for making smooth orange curd without lumps. The constant whisking motion prevents the eggs from scrambling.
Mini Spatula - Perfect for spreading the orange curd and lifting the delicate lattice strips without breaking them.
How to Make Gluten-Free Orange Curd Pie Cookies
Step 1: Make the Orange Curd In a small saucepan, whisk together egg yolks, sugar, orange zest, and fresh orange juice. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and whisk in butter until fully melted and incorporated. Transfer to a bowl and chill completely before using. The curd will continue to thicken as it cools.
Step 2: Prepare the Dough Combine gluten-free flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is what creates those flaky layers. Stir in the egg yolk, then add ice water one tablespoon at a time, mixing gently until the dough just holds together when pressed. Shape into a disc, wrap tightly, and refrigerate for 20 minutes.
Step 3: Roll and Cut On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Use a round cookie cutter (about 3 inches) to cut circles for the cookie bases. Gather scraps, re-roll, and cut thin strips for the lattice tops. Working with cold dough makes this step much easier.
Step 4: Assemble the Cookies Place the cookie base circles on a silicone-lined baking sheet. Spoon about 1 to 2 teaspoons of chilled orange curd onto the center of each circle, leaving a small border. Arrange the dough strips over the top in a crisscross lattice pattern. You can do a simple two-strip cross or get fancy with a woven lattice. Both look beautiful. For a bakery-style finish, brush the lattice with 1 beaten egg mixed with 1 teaspoon water, then sprinkle with coarse sugar.
Step 5: Bake Bake at 400°F for 10 to 12 minutes, until the edges turn golden brown and the crust looks set. The cookies may still seem slightly soft, but they'll firm up as they cool. Let them rest on the baking sheet for 5 minutes before carefully transferring to a wire rack.
Tips and Variations
Keep everything cold. Cold butter, ice water, and chilled dough are the keys to flaky gluten-free pastry. If your kitchen is warm, pop the dough in the freezer for 5 minutes before rolling.
Make the curd ahead. Orange curd can be prepared up to 3 days in advance and stored covered in the refrigerator. This makes assembly day much faster.
Try different citrus. While orange is incredible, you can swap in lemon, lime, or even grapefruit curd for a different flavor profile. Each brings its own brightness to the cookies. If you love citrus desserts, check out my Easy Chocolate Dipped Watermelon Bites for another refreshing treat.
Serve them warm or cold. These cookies are delicious at room temperature, but warming them for 20 seconds in the microwave brings out the buttery, pie-like quality even more.
For a savory meal before dessert, try my Easy Open-Faced Chicken Sandwich Recipe or White Bean and Bacon Soup for a complete menu.
Serving Ideas & Storage Tips
Store properly. Keep cooled cookies in an airtight container in the refrigerator for up to 4 days. The orange curd filling does best when chilled. Bring to room temperature before serving if you prefer.
Frequently Asked Questions
Yes, traditional orange curd made with egg yolks, sugar, citrus juice, and butter is naturally gluten-free. Always check labels if using store-bought versions.
Absolutely. If you're short on time, a quality store-bought curd works perfectly. Just make sure it's labeled gluten-free.
Because of the curd filling, these cookies should be stored in the refrigerator in an airtight container. They'll stay fresh for up to 4 days.
I recommend King Arthur Gluten Free Measure for Measure Flour or any quality 1:1 blend that includes xanthan gum. This provides the structure needed for a flaky crust.
Yes, baked and cooled cookies can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Gluten-Free Orange Curd Pie Cookies
Equipment
- Silicone baking mat
- Half sheet pan
- Mixing bowls
Ingredients
For the Crust:
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- ¼ cup sugar
- ½ teaspoon salt
- 10 tablespoons cold unsalted butter cubed
- 1 egg yolk
- 2-3 tablespoons ice water
For the Orange Curd:
- 3 egg yolks
- ⅓ cup sugar
- 2 tablespoons orange zest
- ⅓ cup fresh orange juice
- 3 tablespoons butter
Instructions
- Make the orange curd: In a small saucepan, whisk together yolks, sugar, zest, and juice. Cook over medium-low heat, whisking constantly, until thick enough to coat a spoon (about 5-7 minutes). Remove from heat and whisk in butter. Chill completely.
- Make the crust: Combine flour, sugar, and salt in a bowl. Cut in cold butter until coarse crumbs form. Stir in egg yolk and ice water, 1 tablespoon at a time, until dough holds together. Shape into a disc, wrap, and chill 20 minutes.
- Assemble: Roll out dough to ¼-inch thickness. Cut circles for cookie bases, then thin strips for lattice tops. Spoon a little orange curd onto each circle, then lay strips over top in a crisscross pattern. Optional: brush lattice with egg wash (1 beaten egg + 1 teaspoon water) and sprinkle with coarse sugar.
- Bake: Bake on a silicone-lined sheet at 400°F for about 10-12 minutes, until edges are golden.
- Cool: Let cool on the tray 5 minutes before transferring to a rack.
Notes
Orange curd can be made up to 3 days ahead
Store finished cookies in the refrigerator in an airtight container
