Grind 1-2 tablespoons of culinary lavender until finely minced. Combine with 1/4 cup of granulated sugar in a bowl.

Cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add in 1 room-temperature egg and 1 teaspoon of vanilla bean paste, mixing until fully incorporated.

In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Gradually fold dry ingredients into wet mixture.

Portion out the cookie dough using a 2-tablespoon scoop and roll into balls.

Roll in prepared lavender sugar to coat and place on a parchment-lined baking sheet, spacing about 2 inches apart.

Preheat oven to 350°F (175°C). Flatten each dough ball slightly and bake for 9-10 minutes until edges are golden.

Cool on baking sheet for 5 minutes before transferring to a wire rack.

Beat together 4 ounces of softened cream cheese and 1/4 cup of unsalted butter until smooth.

Gradually add in 2 cups of powdered sugar and 1 tablespoon of ground lavender, mixing until spreadable.

Add purple food coloring if desired.

Once cookies are cooled, spread about 1 tablespoon of lavender frosting on each cookie.