In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream butter and sugar together until fluffy.
Add in lemon zest, 1 tablespoon lemon juice, and 1 teaspoon lavender and mix until combined.
Add salt and flour and mix until almost combined, press in the rest of the flour with your hands and form a disk. Cover dough in plastic wrap and refrigerate for 30 minutes or freeze for 15. (If refrigerating or freezing for longer allow time to thaw before rolling)
Preheat oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
Roll the dough out on a floured surface until it is approximately ¼ inch thick.
Use your favorite cookie cutters to cut out your prefered shapes. Smaller cookie cutters work best, about 2".
Place cut shapes on a baking sheet. Bake for 11-13 minutes or until edges are just becoming light brown.
Cool on a wire rack and enjoy!
