Heat oven to 325°F; line sheet with parchment.
Beat softened butter and powdered sugar in large bowl about 2 minutes until creamy and smooth.
Mix in honey and vanilla thoroughly.
Separately whisk flour, cornstarch, ground lavender, and salt.
Gradually mix dry into butter to form soft dough.
Roll on lightly floured surface about ¼ inch thick.
Cut desired shapes; place 1 inch apart on sheet.
Mix granulated sugar with remaining lavender; lightly sprinkle each cookie.
Bake 16-18 minutes until edges barely golden.
Cool on sheet 5 minutes; transfer to rack to cool completely.