Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.

Add Wet Ingredients:
Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until well combined.

Combine with Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix.

Add Lavender:
Gently fold the dried lavender buds into the cookie dough with a spatula, ensuring they’re evenly distributed.

Shape the Cookies:
Use a tablespoon or cookie scoop to portion out the dough into rounded balls and place them onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball with the back of a spoon or your fingers.

Bake the Cookies:
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will firm up as they cool, so be careful not to overbake.

Cool:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Optional Glaze:
For a sweet finishing touch, whisk together the powdered sugar and lemon juice in a small bowl to make the glaze. Drizzle the glaze over the cooled cookies and sprinkle with a pinch of dried lavender buds for extra flavor and decoration.