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Lemony Almond Shortbread Cookies with Lavender Recipe

Name: Lemony Almond Shortbread Cookies with Lavender Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 24 servings
Cuisine: British-Inspired
Ingredients: 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

By Beginnerbakes Editorial TeamPublished May 11, 2026 | Updated Jul 11, 2026

British-Inspired 28 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.

Lemony Almond Shortbread Cookies with Lavender Recipe

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 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 (or chosen nut-free alternative), 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.