Preheat oven to 325°F.

In the bowl of an electric mixer, combine butter and sugar together, beating for 2 minutes. Mix in the vanilla, lemon zest, juice, and lavender. Next add flour and salt, mixing until just combined.

On a lightly floured surface roll the dough to ¼ inch thickness. Cut out dough with a cookie cutter and place onto a parchment-lined baking sheet. Bake for 12–14 minutes, until the edges turn slightly golden. Allow to cool.

While cookies are cooling, combine powdered sugar, butter, lemon zest, and juice in a small bowl. Spread the glaze on top of each cookie and sprinkle with a pinch of lavender. Can be stored in an airtight container for a up to a week.