Preparing the Dough

1. In a stand mixer using a whisk attachment, add the butter, sugar, vanilla, lavender syrup, and egg, and mix until light and fluffy.

2. In a separate bowl, add the flour, and baking powder, and stir well to blend.

3. Add the flour a little at a time and mix on low to blend, until all the flour is added.

4. Remove the whisk attachment, and replace the paddle attachment.

5. Continue to blend until a smooth ball starts to form.

6. Add several drops (4 or 5 to start) of the purple food coloring gel, and blend into the dough. If the color is not bright enough, add a couple more drops of the purple food coloring gel, and blend again, and continue until you get the desired color.

7. Scrape down the mixing bowl as needed.

Baking the Cookies

1. Preheat the oven to 350 degrees.

2. Line two cookie sheets with parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the parchment paper.

3. Bake for 14-15 minutes, or just until the cookies start to turn a light golden brown around the edges.

4. Take a flat bottom glass, and dip it in sugar. Gently press the cookies down with the bottom of the glass. This will give the cookies the crinkle look.

5. When the cookies are cooled, remove from the oven to a wire rack to cool completely. 

Preparing the Frosting

1. In the mixing bowl of a stand mixer, add the softened butter and cream cheese, and blend to combine.

2. Add the powdered sugar a little at a time, blending after each addition until the frosting is smooth and fluffy.

3. Divide the frosting evenly into two bowls, and in one bowl, add the lemon juice, and stir well to blend.

4. Add a few drops of yellow food coloring and stir to blend until the frosting is lemon yellow. If the frosting thinned a bit, add a tablespoon of powdered sugar, and stir to blend.

5. In the other bowl, add the lavender syrup and a few drops of the purple food coloring, and stir to blend If the Frosting is thinned a little, add a tablespoon of Powdered Sugar, and stir well to blend.

6. Using plastic wrap, tear off a piece about 10 inches wide, and place the frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of frosting.

7. Roll the plastic wrap around the frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the plastic wrap, on one end, and place it in a pastry bag with the large star tip.

8. Pipe the frosting onto the cookies, using a swirl, and bring it up to a point.

9. Allow the frosting to set or firm up a bit, about 30 minutes, then enjoy.