Breakfast
Freeflourish
Gluten-Free Quick & Easy Lemon Lavender Shortbread Cookies
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 21, 2026 · Updated Jul 7, 2026
American-inspired
35 mins
glutenfreebakingsnackeasyfreezablefamilyfriendlydairyfreeoptionsnutfreeholidayclassic
These delicate lemon lavender shortbread cookies are an easy gluten-free baking treat perfect for snacking, gifting, holiday celebrations, or anytime you want a quick and family-friendly dessert. Dairy-free, nut-free, and bursting with bright lemon and floral notes, these cookies elevate everyday snacks and holiday classics alike.
Prep
15 min
Cook
20 min
Total
35 min
Servings
24
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
24
- 1 cup (140g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 cup (115g) dairy-free buttery spread, cold and cubed (e.g., vegan butter or coconut oil-based spread)
- 1/4 cup (50g) granulated sugar
- 1 tablespoon finely grated lemon zest (from about 1 lemon)
- 1 teaspoon dried culinary lavender buds, finely chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
-
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
-
In a large mixing bowl, combine the gluten-free flour, sugar, salt, lemon zest, and finely chopped lavender buds. Mix well to evenly distribute the dry ingredients.
-
Add the cold dairy-free buttery spread cubes to the dry mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
-
Add the fresh lemon juice and vanilla extract to the mixture. Stir with a spoon or your hands to bring the dough together - it should form a slightly crumbly but cohesive dough. If too dry, add 1 teaspoon of water at a time.
-
Turn the dough out onto a clean surface lightly dusted with gluten-free flour. Gently knead it just until it forms a smooth dough ball.
-
Roll the dough out to approximately 1/4 inch (6mm) thickness. Use a cookie cutter or knife to cut into desired shapes (e.g., rounds or rectangles).
-
Place the cut cookies onto the prepared baking sheet, spaced about 1 inch apart.
-
Optional: prick each cookie a few times with a fork for a classic shortbread look.
-
Bake for 18-22 minutes or until the edges are lightly golden and the bottoms are set.
-
Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces, dedicated utensils, and fresh parchment or cookware when preparing lemon lavender shortbread cookies for someone with celiac disease.
Texture Expectations
Bake until the edges hold and the centers stay tender but set. Chill dough slightly before slicing for clean edges and crisp edges on warm trays.
Dining With Non-GF Family Note
Serve the warm cookies on a dedicated gluten-free platter and keep conventional bakery items separate when serving mixed-diet guests.
Frequently Asked Questions
- Can I make Gluten-Free Quick & Easy Lemon Lavender Shortbread Cookies ahead?
- Yes. Prepare the components ahead when practical, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Use the ingredient replacement notes to choose swaps with similar moisture, protein, or cooking behavior.
- What is the best way to serve it with mixed-diet family?
- Serve the gluten-free recipe first with dedicated utensils, then keep any gluten-containing sides or toppings separate.
Ingredient Replacements
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- garnish: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Store cookies in an airtight container for up to 5 days. Reheat briefly if served from the fridge before tea or dessert time.
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