Cream the butter and powdered sugar together until light and fluffy. If you're wondering about softening your butter, just leave it out for a bit at room temp until it's spreadable, but not melted.

Add in the lemon zest, lemon juice, and lavender buds. You want to mix these in thoroughly so that every cookie gets that perfect balance of floral and citrus goodness.

Slowly add the flour and salt to the mixture. Stir just until everything comes together—don’t overmix, or your cookies might end up tough, and no one wants that!

Shape the dough into a log. Place the dough onto a sheet of plastic wrap, roll it into a smooth log (about 2 inches in diameter), and wrap it tightly. Pop it in the fridge for at least 30 minutes to firm up.

After chilling, slice the log into 1/4-inch thick rounds using a sharp knife. This method ensures you get perfectly round, uniform cookies with minimal effort.

Place the cookies on a parchment-lined baking sheet.

Preheat the oven to 350°F (177°C). You know the drill, let's get that oven warmed up!

Bake for 15-18 minutes or until the edges just start to turn golden. These cookies should be crisp but still tender and buttery inside. They will set as they start to cool.

LEMON GLAZE 

While the cookies are cooling, mix powdered sugar and lemon juice together to form a smooth glaze. Drizzle it over your cookies for an extra punch of lemon flavor and a glossy finish!

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