1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and dried lavender. Set aside.
3. In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy, around 3-4 minutes.
4. Add the lemon zest, egg, and vanilla extract to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center should still be soft, as the cookies will continue to firm up as they cool.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are a testament to my abuela’s wisdom: trust your senses, and you’ll create something wonderful.