In a large mixing bowl, cream softened butter and granulated sugar for 2–3 minutes until pale and fluffy.

Add honey and vanilla extract. Beat until smooth and glossy.

In a separate bowl, whisk flour, cornstarch, ground lavender, and salt.

Gradually add dry ingredients to the butter mixture. Mix just until a soft dough forms. Do not overmix.

Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.

Roll chilled dough to 1/4-inch thickness on a lightly floured surface. Cut into rounds or desired shapes.

Place cookies on prepared baking sheet, spacing 1 inch apart.

Bake for 12–15 minutes, until edges are lightly golden but centers remain pale.

Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

If glazing, whisk powdered sugar, honey, and milk until smooth. Drizzle over cooled cookies and sprinkle lightly with crushed lavender.