In a small saucepan, heat ¼ cup of whole milk and add 2 tablespoons of dried culinary lavender. Steep for about 15 minutes, then strain and cool.

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

Combine 1¼ cups of granulated sugar with 1 tablespoon of lemon zest in a bowl, massaging the zest into the sugar.

Beat 1 cup of unsalted butter with the lemon sugar until light and fluffy, about 3-4 minutes.

Add 1 large egg, 1 egg yolk, 2 tablespoons of lavender milk, 1 teaspoon vanilla, and yellow gel food coloring to the butter mixture and mix until smooth.

Whisk together 2½ cups of flour, 2 teaspoons baking powder, and 1 teaspoon fine salt in a separate bowl, then gradually mix into the wet ingredients.

Shape the cookie dough into balls using a scoop, roll in the lemon sugar coating, and place on the prepared sheets.

Bake for 10-11 minutes, until edges are set and golden brown.

Cool on baking sheets for 15 minutes before transferring to a wire rack.

For decoration, melt 1 cup of white chocolate, dip cookies, and sprinkle with lemon zest.