Finely chop the lavender buds and combine them with lemon zest and powdered sugar in a medium bowl. Let mingle for 5 minutes.

Cream 1 cup of softened salted butter until smooth and fluffy, about 2-3 minutes.

Add the lavender-lemon-sugar mixture to the creamed butter and mix until fully incorporated. Pour in vanilla extract and blend for 30 seconds.

Gradually sift in 2 cups of all-purpose flour, mixing gently until a cohesive dough forms. Be cautious not to overmix.

Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Roll out the chilled dough to about ¼-inch thickness and cut with a round cookie cutter. Place cookies on a parchment-lined baking sheet.

Freeze cut cookies for 10-15 minutes before baking.

Bake at 325°F (163°C) for about 12 minutes until set and edges are golden.

Whisk together powdered sugar, lemon juice, and lemon zest to make the glaze while cookies cool.

Spread glaze on cooled cookies and sprinkle with additional lavender buds for an elegant touch.