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Beginnerbakes
Lemony Gluten-Free Almond Shortbread Cookies with Lavender Recipe
By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 11, 2026
British-Inspired
28 mins
beginner-friendlyeasygluten-freenut-freespicedone-bowlstep-by-stepspring-bakingfruit
Tender gluten-free almond shortbread cookies scented with fresh lemon zest and lavender. Easy one-bowl recipe perfect for beginner bakers and spring treats.
Prep
10 min
Cook
18 min
Total
28 min
Servings
24
Difficulty
easy
Cuisine
British-Inspired
Ingredients
Servings
24
- 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/4 cup finely ground blanched almond flour (nut-free alternative: oat flour or sunflower seed flour)
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon dried culinary lavender, finely crushed
- Zest of 1 medium lemon (about 1 tablespoon)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour (or chosen nut-free alternative), powdered sugar, salt, crushed lavender, and lemon zest to evenly combine.
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Add the softened butter and vanilla extract. Using a sturdy wooden spoon or clean hands, mix until the dough forms a crumbly but cohesive ball. If the dough seems dry, press gently with your hands until it holds shape.
-
Lightly dust a clean surface with gluten-free flour and roll out the dough to about 1/4 inch thickness. If sticky, lightly dust the rolling pin and surface with gluten-free flour.
-
Use a cookie cutter (about 2 inches wide) to cut out shapes and place them about 1 inch apart on the prepared baking sheet.
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Gather any scraps, gently press together, roll out, and cut more cookies until all dough is used.
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Bake for 15-18 minutes, until edges turn a light golden color. Cookies will be soft when warm but firm up as they cool.
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Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Store cooled cookies in an airtight container at room temperature for up to 1 week or freeze, separated by parchment paper, for up to 3 months.
Frequently Asked Questions
Reader questions and answers for this recipe will appear here.
Customize this gluten-free almond shortbread recipe to your dietary needs with these substitutions:
- Almond Flour: Swap with finely ground oat or sunflower seed flour for a nut-free option.
- Gluten-Free Flour Blend: Ensure it contains xanthan gum; if not, add 1/4 teaspoon xanthan gum per cup for proper texture.
- Butter: Replace with plant-based vegan margarine or solid coconut oil for dairy-free or vegan variations.
- Powdered Sugar: Use natural low-sugar powdered alternatives such as powdered erythritol to reduce sweetness.
- Vanilla Extract: If unavailable, use almond extract (avoid if allergic to nuts) for flavor substitute.
These replacements maintain the recipe’s ease and deliciousness while accommodating most diets.
Equipment Needed
To bake these lemony gluten-free almond shortbread cookies with lavender, you'll need the following essential baking tools, ideal for beginners:
- Mixing Bowl: Large bowl for easy one-step mixing.
- Measuring Cups and Spoons: For precise measurement, especially crucial in gluten-free baking.
- Whisk: To evenly combine dry ingredients including lavender and lemon zest.
- Wooden Spoon or Hands: For blending butter into dry ingredients to form dough.
- Rolling Pin: To roll dough evenly to 1/4 inch thickness.
- Cookie Cutters: Any shape around 2 inches wide to create cookies.
- Baking Sheet: For even baking.
- Parchment Paper or Silicone Baking Mat: To prevent sticking and ease cleanup.
- Cooling Rack: Allows cookies to cool evenly and maintain texture.
- Optional: Fine grater or zester for fresh lemon zest to maximize flavor.
With these tools ready, your baking process will be smooth and enjoyable!
Ingredient Prep Notes
Gluten-Free Flour: Use a blend with xanthan gum for structure. If your blend lacks xanthan gum, add 1/4 teaspoon per cup.
Almond Flour: For nut allergies, substitute finely ground oat flour or sunflower seed flour to maintain tenderness and nut-free status.
Butter: Use unsalted butter softened to room temperature; avoid melted butter for best texture. For dairy-free, substitute vegan butter or solid coconut oil (texture may vary).
Lemon Zest: Use a microplane or fine grater to remove only the bright part of the peel, avoiding bitter white pith. Fresh zest offers superior citrus flavor compared to pre-packaged zest.
Lavender: Use culinary-grade dried lavender buds finely crushed to release aroma. If unavailable, substitute with dried chamomile or finely ground rosemary for a subtle floral flavor.
Rolling: Lightly dust with gluten-free flour to prevent sticking, using sparingly to keep cookies tender. Shortbread dough can be crumbly—gently press to help it hold shape.
Oven Note
For optimal baking results with these gluten-free shortbread cookies, follow these oven tips:
- Preheat Oven Fully: Ensure oven reaches 325°F (160°C) before baking. An oven thermometer improves accuracy.
- Use Middle Rack: Bake cookies in the center of the oven for even heat distribution.
- Line Baking Sheet: Use parchment paper or silicone mats to avoid sticking and ensure even browning.
- Space Cookies: Leave 1 inch apart to allow gentle spreading without merging.
- Watch Bake Time: Start checking at 15 minutes. Cookies are done when edges are lightly golden and centers remain soft but firm as they cool.
- Proper Cooling: Let cookies rest for 5 minutes on the baking sheet before moving to a wire rack to avoid breakage.
Following these tips ensures tender, buttery, and aromatic cookies every time!
Easy Upgrade Ideas
Elevate your lemony gluten-free almond shortbread cookies with these simple upgrades:
- White Chocolate Drizzle: Melt white chocolate and drizzle on cooled cookies for a sweet, elegant finish.
- Citrus Glaze: Mix powdered sugar with fresh lemon juice and brush over cooled cookies for a zesty shine.
- Add Fruit: Fold in dried cranberries or chopped candied orange peel for bursts of color and flavor.
- Flavored Sugars: Substitute regular powdered sugar with vanilla- or lavender-infused sugar for enhanced aroma.
- Decorative Cutters: Use seasonal or themed cookie cutters for festive presentation.
- Sprinkle Toppings: Add edible flowers or coarse sugar before baking for pretty, textured accents.
- Dairy-Free Option: Use vegan butter or coconut oil to make them dairy-free without sacrificing crumbly texture.
- Toast Flour Alternatives: Lightly toast oat or sunflower seed flour to enhance nutty flavor when using nut-free substitutes.
- Perfect Pairings: Serve with herbal teas or refreshing lemonade to complement the flavors.
These ideas keep the recipe simple yet customizable for every occasion.
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