In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the egg, vanilla extract, lemon zest, and crushed culinary lavender buds until well combined. Scrape down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling is crucial to prevent spreading.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness. Use your preferred cookie cutters to cut out shapes. Place the cut-out cookies about 1 inch apart on the prepared baking sheets. Reroll any scraps once or twice.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be pale. Be careful not to overbake.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the glaze. In a small mixing bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add the remaining lemon juice or milk/water a teaspoon at a time until you reach a desired pourable or drizzling consistency.

Once the cookies are completely cool, dip the tops of each cookie into the citrus glaze, letting any excess drip off, or drizzle the glaze over the cookies using a spoon or fork. Place them back on the wire rack to allow the glaze to set, which takes about 15-20 minutes.

Serve and enjoy!