In a large mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk until well mixed, then set aside.

Using a food processor, blend the granulated sugar, lemon zest, and lavender buds until the lavender is finely incorporated.

In another bowl, beat the salted butter with the lavender sugar mixture until it’s light and fluffy.

Add in the large egg and mix until just combined.

Gradually mix in the dry ingredients until you form a dough. Don’t overmix; you want those cookies to stay tender.

Wrap the dough in plastic wrap and refrigerate it for at least 2 hours.

Preheat your oven to 350°F (175°C). Roll the dough into small balls and flatten them slightly on a lined baking sheet.

Bake for 10-12 minutes until the edges are golden but the centers remain soft.

While the cookies cool, whisk together the powdered sugar, fresh lemon juice, and lavender extract until smooth.

Adjust the consistency with more lemon juice if needed. Add purple food coloring for a pop of color.

Once cooled, spoon the glaze over the cookies and garnish with lavender buds and lemon zest.