Lemon Lavender Whoopie Pies

Directions

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
2. To make the cookies: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl with a hand mixer), cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the lemon zest, juice, and vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the milk, beating each addition just until incorporated. Repeat so that all the milk has been added and then mix in the final third of dry ingredients. Do not overbeat.
4. Use a medium cookie scoop (mine is 1-1/2″ diameter) to drop the batter onto the prepared baking sheets, 12 cookies to a sheet. Bake, one sheet at a time, for 7-9 minutes, or until the tops are set, rotating the baking sheet halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a wire rack to cool completely. Repeat with any remaining batter.
5. To make the frosting: In a large bowl, beat butter and sugar until light and fluffy. Mix in lavender and cream until distributed. Add drops of food coloring until it reaches a light purple color. Add more powdered sugar or cream to reach desired consistency.
6. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Scoop or pipe filling onto the flat-sided cookie of each pair, in the middle. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.