In a small bowl, combine granulated sugar and dried lavender.

Use a food processor or mortar and pestle to grind the lavender into the sugar until well incorporated.

In a large mixing bowl, cream together the softened butter and lavender-infused sugar until light and fluffy.

Add lemon zest, lemon juice, and vanilla extract, mixing until combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet ingredients, stirring until a smooth dough forms.

Cover and chill the dough for 15–20 minutes to enhance flavor and make shaping easier.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the dough into 1-inch balls or flatten slightly for a traditional cookie shape.

Place cookies about 2 inches apart on the baking sheet.

Bake for 10–12 minutes, or until the edges turn lightly golden.

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

In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth.

Drizzle over cooled cookies and sprinkle with lemon zest for an extra pop of flavor and elegance.

Let the glaze set before serving.