Make Lavender Milk: In a small saucepan, gently heat 1 cup of whole milk over medium heat until warm but not boiling, about 5 minutes. Stir in 2 tablespoons of dried culinary lavender, then remove from heat and let steep for 15 minutes. Strain the mixture through a fine mesh sieve to remove the lavender.

Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) while assembling the ingredients. Line two baking sheets with parchment paper.

Mix Lemon Sugar: In a medium bowl, combine 1 cup of granulated sugar with the zest of 1 large lemon, massaging the lemon zest into the sugar until fragrant.

Cream Butter and Sugar: In a large bowl, cream together 1 cup of unsalted butter and the lemon sugar until light and fluffy, about 3-4 minutes.

Add Wet Ingredients: Beat in 2 large eggs, 1/4 cup of lavender milk, and 1 teaspoon of vanilla extract until fully combined.

Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of fine salt. Gradually add this to the wet ingredients, mixing gently.

Shape Cookies: Using a cookie scoop or tablespoon, scoop out dough portions, roll in extra granulated sugar, and place on the prepared baking sheets.

Bake: Bake the cookies for 10-11 minutes, until the edges are set and centers look slightly underbaked. Let cool on baking sheets for 15 minutes.

Optional Decoration: Melt 1 cup of white chocolate and dip cooled cookies halfway in the chocolate. Sprinkle with additional lemon zest.