Cream together softened butter, granulated sugar, and powdered sugar until light and fluffy.

Stir in dried culinary lavender buds and salt.

Gradually add all-purpose flour, mixing on low speed until just combined.

Turn dough onto a floured surface, form a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Roll out dough to 1/4-inch thickness and cut out shapes.

Place cookies on baking sheet and bake for 12-15 minutes, until edges are lightly golden.

Let cookies cool on baking sheet before transferring to a wire rack to cool completely.