Lightly grind dried culinary lavender using a mortar, spice grinder, or between your fingers. This releases aroma and prevents large floral bits.

Whisk flour, baking powder, salt, and ground lavender to distribute flavor evenly.

Beat butter and sugar until pale and fluffy. This creates structure and lightness.

Mix in egg, lemon zest, lemon juice, and vanilla. The dough should smell fresh and citrus-forward.

Add dry ingredients and mix just until combined. Overmixing dulls flavor and toughens texture.

Chilling firms the butter and prevents spreading, keeping the cookies tender and uniform.

Bake until edges are just set and centers look slightly soft. Overbaking removes delicacy.