Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.

Stir in the lemon zest, lavender, and salt. Mix to combine.

Gradually add the all-purpose flour into the butter-sugar mixture. Combine until a soft dough forms.

Shape the dough into a disc about ½ inch thick. Wrap in plastic wrap and refrigerate for at least 15 minutes.

Once chilled, roll the dough out on a floured surface to about ¼ inch thick.

Cut into desired shapes using a cookie cutter and place them onto the prepared baking sheet.

Bake for 12-15 minutes or until the edges are lightly golden.

Allow the cookies to cool completely.

For icing, combine powdered sugar with lemon juice until you reach a thick but pourable consistency. Drizzle over the cooled cookies and top with additional lemon zest, if desired.