I’m so excited to join this community and share a bit about my kitchen adventures! A little about me: I’ve always had a passion for cooking and baking, and when I was diagnosed with Celiac about 10 years ago, I had to completely rethink how I approached food. Learning to bake gluten-free, dairy-free, and sometimes egg-free came with its own set of challenges, but it also opened up a whole world of creative possibilities.
Today, I wanted to share one of my favorite recipes—Lemon Lavender Shortbread Cookies. These cookies are a perfect balance of delicate flavors: the tanginess of lemon and the subtle floral notes of lavender. And the best part? They’re entirely gluten-free (GF), dairy-free (DF), and can even be made egg-free if needed.
Lemon Lavender Shortbread Cookies (GF, DF, optional egg-free)
Ingredients:
- 1 cup (120g) gluten-free all-purpose flour (I recommend a blend that contains xanthan gum)
- 1/4 cup (60g) dairy-free butter (room temperature)
- 1/4 cup (30g) powdered sugar
- Zest of 1 lemon (about 1 tsp)
- 1-2 tsp dried culinary lavender buds (finely ground, depending on how strong you want the lavender flavor)
- 1 tsp vanilla extract
- Pinch of salt
- 1 tsp lemon juice
- Optional (egg-free substitute): If you typically use eggs in your shortbread but need it egg-free, try using 1 tbsp ground flaxseed mixed with 3 tbsp water to create a “flax egg.”
Instructions:
- Prep the Ingredients:
- If using whole lavender buds, grind them finely in a mortar and pestle or spice grinder. This will prevent large pieces from overwhelming the delicate texture of the cookies.
- Grate the zest of your lemon, avoiding the bitter white pith.
- Cream the Butter and Sugar:
- In a mixing bowl, cream together the dairy-free butter and powdered sugar using an electric mixer on medium speed until light and fluffy. This will take about 2-3 minutes.
- Add the vanilla extract, lemon zest, and lemon juice. Continue mixing until well incorporated.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the gluten-free flour, ground lavender, and salt. Make sure everything is evenly distributed to avoid clumps of lavender.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture into the butter mixture, mixing on low speed until a soft dough forms. If the dough feels too crumbly, you can add a splash of lemon juice or cold water (just a teaspoon at a time) until it comes together.
- Chill the Dough:
- Once the dough is formed, shape it into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll out and handle.
- Roll and Cut the Cookies:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- On a lightly floured surface (use GF flour), roll the dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes. I love using simple rounds or floral shapes to match the lavender theme!
- Bake the Cookies:
- Transfer the cookies to the prepared baking sheet, leaving a little space between each one.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden. Gluten-free cookies don’t always brown as much, so keep an eye on them.
- Cool and Enjoy:
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.
Optional Additions:
- Glaze: For an extra punch of lemon flavor, drizzle a simple lemon glaze over the cooled cookies. Mix powdered sugar with a few teaspoons of lemon juice until you reach your desired consistency.
- Decoration: You can sprinkle some extra lavender buds on top for a pretty finish, or even add a dash of edible glitter for something fun and festive!
I hope you enjoy these Lemon Lavender Shortbread Cookies as much as I do. Whether you’re new to gluten-free baking or a seasoned pro, I’d love to hear how you adapt this recipe to fit your own dietary needs! Looking forward to seeing all of your amazing creations and learning from this community!