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

Add in 1 large egg, 2 teaspoons of vanilla extract, and the zest of one lemon, mixing until well incorporated.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt in a separate bowl.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C). Roll out chilled dough to about 1/4-inch thickness.

Cut dough into desired shapes with cookie cutters and place on a parchment-lined baking sheet.

Bake for 10-12 minutes or until edges are lightly golden.

Beat together 1/2 cup of softened butter, 2 cups of powdered sugar, 1 tablespoon of finely ground culinary lavender, and 2 tablespoons of heavy cream until smooth.

Spread lavender frosting on the bottom of one cookie and top with another cookie.

Repeat until all cookies are assembled.

Garnish cookies with thin lemon slices and fresh lavender sprigs.

Arrange on a serving platter.