In a large bowl, whisk together all-purpose flour and salt. Set aside.

In the bowl of a stand mixer, whisk together butter, powdered sugar, lemon zest, and lavender on medium low speed until light and fluffy, about 3 minutes. Add vanilla and flour mixture and mix on low speed until the dough comes together and forms a ball.

Roll the prepared dough out between two sheets of parchment paper (using parchment paper eliminates the need to flour the surface, thus preventing the cookies from absorbing too much flour) to ¼-inch to ½-inch thickness. Cut out shapes as desired (2 to 3-inches in diameter) and place 1-inch apart on prepared baking sheets. Refrigerate for at least 1 hour to prevent spreading.

Bake until the edges of the cookies start to turn light golden, about 11 to 13 minutes. Cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.