I know many are hesitant to bake with lavender at the risk that they will bite into something soapy. However, these gluten free honey lavender shortbread cookies have just enough earthy lavender taste and a touch of honey to compliment the buttery shortbread flavor we love. These gluten free shortbread cookies are so light, they just melt in your mouth.

Honey and lavender is such a calming pair. These cookies are not overly sweet, so the butter flavor cuts through in a very pleasant way. Shortbread cookies are one of the simpler cookie doughs to bring together. The dough will be easy to work with in your hands once it all comes together. It resembles more of a pastry dough than an actual cookie dough; it shouldn’t be very sticky. If you’re having trouble bringing the dough together into a ball, try lightly flouring your hands before handling the dough.

To achieve a smooth, flat top and bottom on these honey lavender shortbread cookies, you will work the dough into two logs of equal size. You will chill the logs for an hour, or you can prepare the dough a day or two in advance of baking. From there, you’ll simply slice 1/4-inch cookies out of each log and bake them. Shortbread cookies do not rise much in the oven; it matters more that they have turned a light golden color once the bake timer goes off.

Keep in mind that because these cookies are so delicate, they will break easily. However, they’re small enough to just pop in your mouth all at once! These cookies will keep in an air tight container for up to one week. Since they are so fragile, I think you’d lose a lot of the cookies attempting to freeze them. I hope you enjoy this light, bright Spring treat!