Alright, let’s get one thing straight. These gluten free lavender shortbread cookies are not your grandma’s shortbread. Nope. They’ve got this chill, lightly floral vibe — kinda like they belong on a fancy dessert tray at some rustic California coffee shop… but without the $7 price tag.
This recipe is super simple, but it feels so extra. That’s the magic of baking with lavender — it tricks everybody into thinking you’re basically a pastry chef. Meanwhile, you barely broke a sweat.
And yes, everything here is gluten free. But don’t worry — we’re not doing any weird, dry, crumbly cookie situation. These are buttery, tender, and they melt in your mouth like shortbread should.
Why Lavender?
I get this a lot.
“Hazel… lavender in cookies? Isn’t that like eating a candle?”
Listen. If you overdo it? Sure. You’ll feel like you licked a Bath & Body Works display.
But when you use the right amount of culinary lavender, mixed with good butter and sugar? It’s subtle, relaxing, a little sweet, a little earthy — basically perfect with tea, coffee, or honestly just standing in your kitchen at midnight eating cookies straight off the tray (we’ve all been there).
Storage Tips
Store in an airtight container at room temp for up to a week.
Freeze dough for up to 3 months — slice and bake when you need a little treat.
Baked cookies also freeze beautifully.
Real Life Serving Ideas
→ Bridal showers → Baby showers → Mother’s Day brunch → Tea party vibes → Afternoon snack while hiding from your kids in the laundry room → Wrapped in a little baggie for easy homemade gifts
Let’s Talk About Texture
So many gluten free cookies are either rock hard or sad and cakey.
These? Buttery. Crisp edges. Soft sandy center that melts in your mouth. Not gritty. Not weird.
The magic is in:
Powdered sugar instead of granulated
Chilling the dough
Using good butter
Treating the dough gently
Where To Find The Best Ingredients (USA-Friendly)
| Ingredient | My Favorite Brands | Where To Buy |
|---|---|---|
| GF Flour | Bob’s Red Mill 1:1 | Walmart, Target, Amazon |
| Lavender Buds | Morton & Bassett | Whole Foods, Spice House, Amazon |
| Butter | Kerrygold or Plugra | Most grocery stores |
| Vanilla | Simply Organic or Nielsen-Massey | Target, Thrive Market |
| Powdered Sugar | Any! | Grocery store |
Final Thoughts (aka Cookie Wisdom)
These cookies are proof that gluten free baking doesn’t have to be complicated or full of strange ingredients. It’s just good, simple food made with a little extra care.
And maybe a little lavender.
They’re the kinda cookie that makes people pause mid-bite and go, “Wait… what IS this? Why is this so good?”
That’s your moment to smile and say, “Oh, just my gluten free lavender shortbread cookies.”
Let them think you’re a wizard.
Your secret’s safe with me.
Print
Gluten Free Lavender Shortbread Cookies
- Total Time: 0 hours
- Yield: 18-20 cookies (depends on cutter size) 1x
- Diet: Gluten Free
Description
Buttery, light, and melt-in-your-mouth gluten free lavender shortbread cookies made with simple ingredients and a little floral magic. Perfect with tea, coffee, or as a gorgeous homemade gift. No fancy skills needed — just real, fresh, easy-to-find ingredients.
Ingredients
Dry Stuff
1 ½ cups gluten free all-purpose flour (I use Bob’s Red Mill 1:1 Baking Flour — blue bag — but King Arthur’s GF flour works too)
½ teaspoon kosher salt
1 teaspoon culinary lavender buds (dried)
Creamy & Sweet
¾ cup unsalted butter, room temp (find a good quality butter — I swear it matters here)
½ cup powdered sugar (this gives them that delicate, sandy texture)
1 teaspoon pure vanilla extract
Optional: 1-2 teaspoons fresh lemon zest (for a little brightness)
Instructions
Grab your stand mixer (or hand mixer). Toss in the softened butter and powdered sugar. Beat on medium until it’s pale, fluffy, and looks like frosting. This takes about 2-3 minutes.
Add in the vanilla and lemon zest (if using). Beat just to combine.
In another bowl, whisk together your gluten free flour, salt, and lavender buds.
Quick tip here — give those lavender buds a little rub between your fingers as you add them. This wakes up the oils and makes the flavor pop without tasting soapy.
Slowly add the dry mix into the butter mixture. Go low speed so you don’t end up in a powdered sugar cloud of doom.
Mix until it looks crumbly — that’s perfect.
Now get in there with clean hands and gently press the dough together until it forms a soft ball. Gluten free dough can be a little delicate, but that’s okay.
Flatten your dough ball into a disc, wrap it in plastic wrap, and let it hang out in the fridge for at least 1 hour.
This step is key for that classic shortbread texture. It helps the butter firm back up and keeps the cookies from spreading all over like pancakes.
Preheat your oven to 325°F.
Roll out the chilled dough between two sheets of parchment paper to about ¼ inch thick.
Use cookie cutters (I love a simple circle or scalloped edge) or even a drinking glass to cut out your cookies.
Gather the scraps, reroll, repeat until all the dough is used.
Line a baking sheet with parchment paper. Arrange cookies about 1 inch apart.
Bake for 12-15 minutes or until the edges are just turning light golden.
Shortbread doesn’t really brown like other cookies, so don’t overbake them. You want them pale and perfect.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Resist the urge to mess with them while they’re hot — they’ll firm up as they cool.
Notes
→ Always use culinary lavender — not decorative or craft lavender.
→ Bob’s Red Mill 1:1 Gluten Free Flour (blue bag) works best for texture.
→ Chill the dough well so the cookies hold their shape when baking.
→ Optional: add lemon zest for a fresh little twist that pairs beautifully with lavender.
→ Store in an airtight container for up to 1 week or freeze for later.
- Prep Time: 10 minutes (+1 hour chill time)
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
