Fit stand mixer with paddle attachment and bowl.

Line baking sheets with parchment paper and set aside.

Take a long piece of plastic wrap and set it aside on your counter; you’ll need this to roll up the dough after it’s mixed.

Put a few spoonfuls of flour in a bowl and set aside.

Place softened butter in stand mixer and mix for a few minutes until smooth. Add 1/2 tsp lavender grains and mix on low until incorporated.

Add the light brown sugar and the granulated sugar and mix on medium-high to combine.

Add vanilla extract, egg, and honey, and mix on medium-high to combine.

Whisk together flour, baking soda, and salt in a small bowl, then add to the dough in batches, mixing well between additions until thoroughly combined. Scrape down sides of bowl as needed.

Lightly flour your hands using the spoonfuls of flour you set aside earlier, then turn cookie dough out on to plastic wrap. Shape dough into a log with your hands along the length of the plastic wrap. Once you have a rough log shape, fold the ends of the plastic wrap over the log and continue to shape and lengthen it.

Twist the ends of the plastic wrap so the cookie dough log is sealed inside. Place the dough in the freezer for 30 minutes, or in the refrigerator for 1-2 hours, until firm (but not frozen).

When you’re ready to slice and bake, preheat oven to 350F.

Remove plastic wrap from dough log and cut into 1/8 inch thick slices. Arrange slices on lined baking sheets so they are 2 inches apart—cookies will spread! Bake about 10 minutes, or until the edges turn golden brown.

Cool cookies on trays for 8-10 minutes, then remove to wire rack to finish cooling. Cool cookies completely before glazing.

Whisk together confectioner's sugar and milk until smooth.

Spoon a little glaze onto each cookie--a little goes a long way. While the glaze is still wet, sprinkle with lavender grains and crystals.

Refrigerate 20 minutes to set icing.