Preheat oven to 390 degrees F (200 C) and line two baking sheets with parchment or lightly grease.
In a large bowl, beat sugar into the butter until light and fluffy. Mix in vanilla extract.
In a medium bowl, beat egg whites until stiff peaks form. Gently fold into the butter mixture. Gently fold in the flour.
Fit a piping bag with a 1/2 inch tip and add the batter. A ziploc bag can also be used with 1/2 inch corner cut off.
Pipe 3 inch long strips onto prepared baking sheets, leaving about 2 inches between each strip. Sprinkle with lavender, cinnamon, or zest, if using (just one garnish on each cookie). Bake in preheated oven until golden around the edges, 5-8 minutes.
If using chocolate, allow cookies to cool completely before dipping. Texture is best day cookie is baked.