Place the softened butter and sugar in a large mixing bowl. Use an electric mixer or whisk to beat until the mixture is creamy and pale, about 2-3 minutes. Visual cue: mixture should be smooth and light in color.
Add the vanilla extract and crushed dried lavender buds to the mixture. Mix until evenly incorporated and aromatic, about 30 seconds. Visual cue: mixture appears speckled with lavender and smells floral.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed, just until combined. The dough should come together but not be sticky. Visual cue: dough forms cohesive clumps when stirred.
Turn the dough onto a lightly floured surface. Roll it out evenly to about ¼ inch thickness using a rolling pin. Use a cookie cutter or knife to cut out individual cookies. Visual cue: dough is flattened uniformly, with clean edges from cut shapes.
Transfer the cut dough onto a parchment-lined baking sheet, spacing them about 1 inch apart. Place in a preheated oven at 350°F (175°C) and bake for 10-12 minutes, or until the edges are golden Brown. Visual cue: cookies are golden around the edges and smell fragrant.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Visual cue: cookies are set and firm to the touch, ready for serving.
