Preheat the oven to 350°F (175°C).

In a mixing bowl, whisk together the flour, baking powder, salt, and dried lavender.

In another bowl, cream the softened butter and sugar until light and fluffy.

Add the egg, lemon zest, and lemon juice to the butter mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.

Flatten each cookie slightly with the back of a fork or your hand.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.