Matcha Lavender Sugar Cookies Recipe

Introduction

These Matcha Lavender Sugar Cookies offer a unique twist on classic sugar cookies, blending the earthy flavor of matcha with the delicate floral notes of lavender. Perfect for tea time or a special treat, they are as beautiful as they are delicious.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 Tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp culinary-grade matcha powder (1 to 1 1/2 tablespoons for milder flavor)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 Tbsp sour cream or plain Greek yogurt
• 2 tsp vanilla extract
• For Lavender Frosting:
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1-2 Tbsp whole milk or heavy cream
• 1 tsp culinary lavender buds
• Light purple gel food coloring (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
2. Step 2: Whisk together the dry ingredients—flour, cornstarch, baking powder, baking soda, salt, and matcha powder—in a medium bowl. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
4. Step 4: Beat in the egg, sour cream, and vanilla extract until the mixture is smooth.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft, thick dough forms.
6. Step 6: Scoop 2-tablespoon-sized balls of dough, roll gently, and flatten the tops slightly. Chill the dough for at least 20 minutes to improve texture and shape.
7. Step 7: Bake the cookies for 9 to 11 minutes until the edges are set but the centers still look slightly underdone. Avoid overbaking.
8. Step 8: Allow the cookies to cool completely on a wire rack before frosting.
9. Step 9: For the frosting, heat milk or cream in the microwave until just starting to bubble. Steep lavender buds in the hot milk for 4-5 minutes then strain, pressing buds to extract flavor.
10. Step 10: Beat butter and powdered sugar together, gradually adding half of the lavender-infused milk. Continue beating until smooth, then add more milk for desired consistency.
11. Step 11: Add a few drops of purple gel food coloring if desired and mix thoroughly.
12. Step 12: Pipe or spread the lavender frosting onto each cooled cookie.

Tips & Variations

• Chilling the dough before baking helps maintain the cookies’ shape and creates a better texture.
• Use culinary-grade matcha in your cookies for a vibrant color and true matcha flavor.
• Adjust the steeping time of lavender buds to control the strength of the floral flavor in the frosting.
• For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to one week. If stacking, place parchment paper between layers to prevent sticking. Let the frosting set at room temperature before refrigerating. To serve, bring cookies to room temperature for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be made ahead and refrigerated for up to 48 hours before baking. Just cover it well to prevent drying out.

Is it possible to freeze these cookies?

Yes, baked and cooled cookies without frosting can be frozen in an airtight container for up to 3 months. Frost them after thawing.

Matcha Lavender Sugar Cookies Recipe

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★★★★★

5 from 51 reviews

• Author: Aiden
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

Delight in the unique blend of earthy matcha and floral lavender with these Matcha Lavender Sugar Cookies. Soft, tender matcha-flavored cookies are crowned with a creamy lavender-infused frosting, creating a perfect balance of subtle bitterness and sweet floral notes. Ideal for tea parties, special occasions, or whenever you crave a sophisticated treat.

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Ingredients

Scale 1x2x3x

Matcha Sugar Cookies

• 2 3/4 cups all-purpose flour
• 1 Tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp culinary-grade matcha powder (1 to 1 1/2 tablespoons for milder flavor)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 Tbsp sour cream or plain Greek yogurt
• 2 tsp vanilla extract

Lavender Frosting

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

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Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and matcha powder until evenly combined. Set aside.
3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until the mixture becomes light and fluffy, about 2 to 3 minutes.
4. Add Wet Ingredients: Beat in the egg, sour cream, and vanilla extract until the batter is smooth and well combined.
5. Combine Dry and Wet Mixtures: Gradually incorporate the dry ingredients into the wet ingredients, mixing just until a soft, thick dough forms. Avoid overmixing to keep the cookies tender.
6. Scoop and Shape Dough: Using a tablespoon or cookie scoop, portion out approximately 2-tablespoon-sized balls of dough. Roll them slightly then flatten the tops gently with your fingers. For best texture and shape, chill the dough for at least 20 minutes before baking.
7. Bake Cookies: Arrange dough balls evenly spaced on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, until cookie edges are set but centers remain slightly underdone. Avoid overbaking for soft cookies.
8. Cool Cookies: Remove cookies from the oven and transfer to wire racks to cool completely before frosting.
9. Prepare Lavender-Infused Milk: Warm the milk or cream in the microwave in short 10 to 20 second bursts until just beginning to bubble. Steep the lavender buds in the hot milk for 4 to 5 minutes based on desired flavor intensity.
10. Strain Lavender: Strain the lavender buds using a fine mesh strainer, pressing gently with the back of a spoon to extract all the infused milk. Discard buds and keep the milk.
11. Make Lavender Frosting: Beat the softened butter with the sifted powdered sugar until smooth. Gradually add half of the lavender-infused milk while beating to achieve creamy consistency. Add more milk as needed for proper texture.
12. Add Color and Mix: If desired, add a few drops of light purple gel food coloring to the frosting and mix thoroughly until evenly colored.
13. Frost Cookies: Transfer frosting to a piping bag fitted with a plain round tip and pipe swirls onto cooled cookies, or spread frosting with a butter knife for a rustic look.
14. Store: Refrigerate frosted cookies. If stacking, let frosting set at room temperature first and place parchment paper between layers to prevent sticking.

Notes

• Chilling the dough before baking is crucial for keeping cookies from spreading and maintaining their shape.
• Adjust matcha quantity according to your preference for matcha flavor intensity.
• Use culinary-grade matcha for best taste and vibrant green color.
• Lavender buds should be culinary grade to ensure safe consumption.
• If you don’t have gel food coloring, you can omit it or use natural alternatives like butterfly pea powder.
• Store cookies in an airtight container in the refrigerator for up to 5 days.
• Let the frosting come to room temperature before serving for a softer texture.

• Prep Time: 20 minutes (plus chilling time for dough)
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: matcha cookies, lavender frosting, sugar cookies, floral cookies, matcha dessert, easy cookie recipe, tea party recipe