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

In a mixing bowl, cream together the room-temperature unsalted butter and granulated sugar on medium speed for about 3-4 minutes until light and fluffy.

Gently mix in the dried culinary lavender, lemon zest, and vanilla extract until well combined.

Gradually add the all-purpose flour and salt to the mixture, mixing on low speed until no flour streaks remain.

Incorporate the fresh lemon juice and optional food coloring until the dough is uniform.

Divide the dough into two disks, wrap in plastic wrap, and refrigerate for about 30 minutes.

Roll out one disk on a floured surface to 1/4 inch thickness and cut out desired shapes.

Bake the cookies for 8–10 minutes, until lightly golden on the edges, then cool on wire racks.

For the filling, beat together confectioners' sugar, heavy cream, additional lemon zest, and lavender extract until smooth.

Spread or pipe the filling onto half of the cookies and sandwich with the other half.

Store cookies in an airtight container to maintain softness and flavor.