In a large mixing bowl, cream together butter and granulated sugar until fluffy and pale, about 3-4 minutes. Mix in the lemon zest and juice along with culinary lavender. Gradually add flour until just combined to create a soft dough.

Wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes.

Roll out the chilled dough to about ¼-inch thickness and cut into desired shapes. Transfer to a baking sheet.

Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until edges are lightly golden.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Whisk together powdered sugar and lemon juice to make icing. Adjust for desired consistency.

Once cookies are cool, drizzle or spread icing over them and sprinkle with culinary lavender.

Let the icing set at room temperature for about 30 minutes.