Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Mix in the dried lavender, lemon zest, and vanilla extract until well combined.

Gently mix in the all-purpose flour and salt until no dry flour remains, careful not to overmix.

Fold in the fresh lemon juice and purple food coloring until uniformly combined.

Divide the dough, form disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Roll out the dough to 1/4 inch thick, cut with cookie cutters, and place on the lined baking sheets.

Bake in the preheated oven for 8-10 minutes or until the edges are light golden.

Remove from the oven and cool on the sheets for a few minutes before transferring to a wire rack.

Beat together the confectioners' sugar, heavy cream, lemon zest, and lavender extract until smooth and creamy.

Spread or pipe filling onto one cookie's flat side and sandwich with another cookie.

Store cookies in an airtight container for up to a week at room temperature or refrigerate for longer freshness.