Preheat oven to 350F and line a baking seek with parchment paper.
Combine the powdered sugar, vegan butter and salt in a bowl.
Beat with an electric mixer until light and fluffy. Add the lavender and lemon zest and stir to combine.
Stir in the flour until everything is combined.
Pour lavender sprinkles on tray with edges.
Roll dough into a log, then roll log in lavender sprinkles.
Slice off pieces about 1/2" thick. Place gently on cookie sheet.
Oil the bottom of a glass jar and use to flatten.
Refrigerate about 15 minutes until firm.
Bake 10-12 minutes. Let cool, then transfer to a wire rack to cool completely.
Serve with additional freshly grated lemon zest on top.