Sift flour with baking powder, baking soda, and salt; set aside.
In large bowl cream butter, sugar, and eggs on medium speed until light and fluffy
At low speed, beat in sour cream, lavender and vanilla until smooth.
Gradually beat in flour mixture until well combined. Refrigerate 1 hour.
Lightly grease cookie sheets or line cookie sheet with a silicone pad/sheet.
Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for to 1 minutes, or until a light golden-brown. Remove to wire rack; cool.
Brush lavender glaze onto cooled cookies, let glaze on cookies set.