Good question! I have yet to make this recipe using dried lavender, but I am sure you could. It is important to keep in mind that dried lavender is three times more potent than fresh lavender - so I suggest using less dried lavender than what the original recipe here calls for (maybe try 1-2 tsp). If you are looking for a good read/resource on cooking with lavender, I suggest checking out Bon Appetit's blog post: https://www.bonappetit.com/test-kitchen/how-to/article/cooking-with-lavender.
Could you make these with dried lavender? If so, how would you incorporate them?