Combine softened butter and granulated sugar in a mixing bowl, and beat with a spatula until smooth and creamy, with a light, fluffy appearance and no visible sugar crystals.
Add the finely chopped dried lavender, salt, and sifted flour to the butter mixture. Mix gently with a spatula until the dough begins to come together but is still slightly crumbly.
Transfer the dough onto a lightly floured surface, and knead gently until it forms a cohesive ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes to firm up.
Preheat the oven to 350°F (175°C). Remove the dough from the fridge and roll it out on a floured surface to about 1/4 inch thickness. Use a cookie cutter or knife to cut out cookies into desired shapes, then place them on a parchment-lined baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the cookies feel firm to the touch. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dust cooled cookies with a light sprinkle of additional lavender or powdered sugar before serving for an extra touch of floral aroma and visual appeal.
