Preheat your oven to 300°F (150°C).

In a mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 3–5 minutes until fluffy and pale.

Mix in the finely grated lemon zest, dried culinary lavender, and a splash of vanilla extract until fully incorporated.

Gradually add the all-purpose flour and a pinch of salt to the wet mixture. Mix on low speed until the dough comes together.

Shape the crumbly dough into a log or desired shape, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

Slice the chilled dough into 1/4-inch thick discs and arrange them on a lined baking sheet.

Bake the cookies for 18-20 minutes until the edges turn lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.