Preheat your oven to 350°F (180°C) and prepare your baking sheets by lining them with parchment paper.

In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.

In a large mixing bowl, cream together the softened salted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the lemon zest and dried lavender buds and mix for another minute.

Crack a large egg into the butter mixture and mix until fully combined.

Gradually fold the dry ingredients into the wet mixture until just combined.

Using a tablespoon, portion out balls of dough and place them on your prepared baking sheets.

Bake the cookies for 12-15 minutes until edges are lightly golden.

Let them rest on baking sheets for 5 minutes before transferring to a wire rack.

Whisk together the powdered sugar, fresh lemon juice, and lavender extract for the glaze.

Drizzle the glaze over each cookie using a spoon or piping bag.

Allow glazed cookies to sit at room temperature for at least 30 minutes to set.

Store cookies in an airtight container lined with wax paper.