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Dreamy Matcha Lavender Sugar Cookies Recipe

Dreamy Matcha Lavender Sugar Cookies Recipe

5.2 from 28 reviews

These Dreamy Matcha Lavender Sugar Cookies combine the delicate earthiness of matcha with the floral notes of lavender-infused frosting, creating a beautifully unique and flavorful treat perfect for special occasions or a sophisticated everyday snack.

Ingredients

Scale

For the Matcha Sugar Cookies:

  • 2 3/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons culinary-grade matcha powder
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon sour cream or plain Greek yogurt
  • 2 teaspoons vanilla extract

For the Lavender Frosting:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 12 tablespoons whole milk or heavy cream
  • 1 teaspoon culinary lavender buds
  • Light purple gel food coloring (optional)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and matcha powder to evenly distribute the leavening agents and matcha color.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes, which helps create a tender cookie texture.
  4. Add Wet Ingredients: Incorporate the egg, sour cream (or Greek yogurt), and vanilla extract into the butter mixture, mixing until smooth for uniform flavor and moisture.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until a thick dough forms. Avoid overmixing to keep cookies tender.
  6. Scoop and Chill Dough: Portion the dough into 2-tablespoon-sized balls, slightly flatten the tops for even baking, and chill in the refrigerator for 20 minutes to firm up.
  7. Bake Cookies: Place the chilled dough balls on prepared baking sheets and bake for 9 to 11 minutes, until the edges are set but the centers remain soft. Remove from oven and cool completely on wire racks.
  8. Prepare Lavender Milk: Heat the milk gently and steep the culinary lavender buds for 4 to 5 minutes to infuse floral flavor; then strain out the buds, leaving lavender-infused milk.
  9. Make Frosting: Beat the softened butter and sifted powdered sugar together until fluffy. Gradually add the lavender-infused milk to reach desired frosting consistency.
  10. Add Color and Frost: If desired, mix in light purple gel food coloring to enhance the frosting’s visual appeal. Spread or pipe the frosting onto cooled cookies and allow to set before serving.

Notes

  • For best flavor, use culinary-grade matcha powder and culinary lavender buds specifically intended for cooking.
  • Chilling the dough helps prevent excessive spreading and yields thicker cookies.
  • Adjust the amount of lavender milk in frosting for preferred consistency—more milk for thinner frosting, less for thicker.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days.
  • Optional: dust a small pinch of additional matcha powder on top of frosted cookies for extra color and flavor.

Nutrition

Keywords: matcha cookies, lavender frosting, green tea cookies, floral sugar cookies, baked treats, tea time cookies