Preheat your oven to 325°F (163°C) to ensure it’s perfectly hot for baking.

In a large mixing bowl, combine 1 cup of softened butter and 1 cup of powdered sugar. Using an electric mixer, cream them together on medium speed until light and fluffy, about 3-4 minutes.

Gradually mix in 2 cups of all-purpose flour, fresh lemon zest, fresh lemon juice, dried culinary lavender, and ½ teaspoon of salt. Gently fold these ingredients together until just combined.

Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for 30 minutes.

After chilling, slice the dough into rounds about ¼ inch thick and place them on a baking sheet lined with parchment paper.

Bake the cookies in the preheated oven for 45 minutes, or until they are lightly golden around the edges.

Once baked, let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth and pourable.

Drizzle the icing over each cooled cookie using a spoon and allow to set for about 10-15 minutes before serving.