01 -
Preheat your oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
02 -
In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
03 -
Using a stand mixer fitted with the paddle attachment (or an electric mixer), cream the butter, sugar, lemon zest, and lavender buds at medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
04 -
Mix in the egg until very well combined.
05 -
Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
06 -
Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Space the dough balls 2 inches apart.
07 -
Gently flatten each ball with your palms until 1/3 inch thick.
08 -
Bake the cookies for 12 to 15 minutes, one sheet at a time. The cookies are ready when the center is just set and the edges appear slightly golden.
09 -
Cool the cookies on the baking sheet for 5 minutes. Then, transfer them onto a wire rack to cool completely.
10 -
In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract (if using). The consistency should be thick but pourable. Tint the glaze with a few drops of purple food coloring.
11 -
Spoon glaze over each cookie. If desired, sprinkle with additional lavender buds and lemon zest. Let the icing set for 30 minutes before serving.