In a large bowl combine your sugar, flour, and salt. Mix until combined.
Dice up your cold butter. Using a pastry cutter, cut in your butter until your butter and flour is about the size of oats and resembles wet sand.
Add your lemon zest and dried lavender. Mix with your hands and start to kneed your dough together. Your dough should be a crumbly dry texture but that is correct. Keep kneading and working until your dough is combined (if you are struggling with that you can use a stand mixer on low speed to combine).
On a heavily floured surface roll out your dough using a rolling pin, until your dough is about ½ inch thick.
Using a small biscuit cutter (or cookie cutter) cut out your cookies and transfer them to a baking sheet (with parchment paper on it). Re-knead your scraps together and repeat until all your dough is used.
Pre-heat your oven to 325 degrees and let your cookies rest in the freezer for at least 15 minutes. (DO NOT skip this step)
Bake your cookies for 12 minutes.
Let cool and enjoy!