In a large mixing bowl, combine 1 cup of unsalted butter and 1 cup of granulated sugar. Using an electric mixer, cream them together on medium speed for about 3-5 minutes, until the mixture becomes light and fluffy.

Once fluffy, add 1 beaten large egg, 2 tablespoons of fresh lemon juice, and 2 teaspoons of lemon zest to the creamed mixture. Whisk everything together until smooth.

In a separate bowl, sift together 2 cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gently fold in 1 tablespoon of culinary lavender buds.

Gradually add the dry mixture into the wet ingredients, stirring carefully with a spatula until just combined.

Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each mound.

Bake for 10-12 minutes until edges are lightly golden and centers remain soft.

Allow cooling on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar.