Breakfast Baking
Lemony Almond Shortbread Cookies with Lavender Recipe
Original recipe: 24 servings · Prep: 15 min · Cook: 20 min · Total: 70 min
By Beginnerbakes Editorial TeamPublished May 11, 2026 | Updated Oct 17, 2026
British-Inspired
70 mins
Beginner-friendlyEasySpicedOne Bowl
Tender almond shortbread cookies scented with fresh lemon zest and lavender. Easy one-bowl recipe perfect for beginner bakers and spring treats. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 35 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
70 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
- 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 degrees F (160 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
-
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, powdered sugar, salt, crushed lavender, and lemon zest to evenly combine.
-
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.
-
Gather any scraps, gently press together, roll out, and cut more cookies until all dough is used.
-
Bake for 15 to 18 minutes, until edges turn a light golden color. Cookies will be soft when warm but firm up as they cool.
-
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
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.
Timing note
Allow for preparation, 15-18 minutes baking, 5 minutes on the tray and complete rack cooling.
Storage
Store completely cooled cookies airtight at room temperature for up to 1 week or freeze with parchment between layers for up to 3 months.
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