Perfect Matcha Lavender Sugar Cookies Recipe

Introduction

These Perfect Matcha Lavender Sugar Cookies blend the earthy notes of matcha with the delicate floral flavor of lavender frosting. Soft, flavorful, and visually stunning, they’re a delightful treat for any occasion.

Ingredients

• 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
• 1–2 tablespoons whole milk or heavy cream
• 1 teaspoon culinary lavender buds
• Light purple gel food coloring (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and matcha powder until fully combined.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
4. Step 4: Add the egg, sour cream (or Greek yogurt), and vanilla extract to the butter mixture and mix until smooth.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
6. Step 6: Scoop the dough into 2-tablespoon-sized balls, place them on the prepared baking sheets, and slightly flatten the tops. Chill the dough for 20 minutes.
7. Step 7: Bake the cookies for 9 to 11 minutes, until the edges are set but the centers still appear soft. Let them cool completely on a wire rack.
8. Step 8: To make the frosting, heat the milk and steep the lavender buds in it for 4 to 5 minutes, then strain out the buds.
9. Step 9: Beat the softened butter and sifted powdered sugar until fluffy. Gradually add the lavender-infused milk to reach your desired frosting consistency.
10. Step 10: If using, mix in a few drops of light purple gel food coloring. Frost the cooled cookies using a knife or piping bag.

Tips & Variations

• For a stronger matcha flavor, increase the matcha powder to 3 tablespoons, but be careful not to add too much bitterness.
• Use culinary-grade lavender buds to avoid a soapy taste; do not skip straining the lavender from the milk.
• Substitute sour cream with plain Greek yogurt for a slightly tangier dough.
• Try adding a pinch of lemon zest to the frosting for a bright contrast to the floral notes.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Allow refrigerated cookies to come to room temperature before serving. The frosted cookies can also be frozen for up to 2 months; thaw completely before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green tea powder instead of matcha?

Matcha powder is finely ground and has a vibrant flavor, which is best suited for these cookies. Regular green tea powder typically isn’t ground as finely and may result in a less intense matcha taste.

How do I avoid the cookies turning dry?

Be careful not to overbake your cookies; remove them from the oven when the edges are set but the centers are still soft. Also, chilling the dough before baking helps maintain moisture and shape.

Perfect Matcha Lavender Sugar Cookies Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

These Perfect Matcha Lavender Sugar Cookies combine the earthy flavor of culinary-grade matcha powder with a delicate lavender-infused buttercream frosting. Soft, tender, and beautifully colored, these cookies are an elegant treat perfect for tea time or special occasions.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 1–2 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 culinary-grade matcha powder until combined evenly.
3. Cream butter and sugar: In a large bowl, use a mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale—this usually takes about 2 to 3 minutes.
4. Add wet ingredients: Incorporate the egg, sour cream (or plain Greek yogurt), and vanilla extract into the butter-sugar mixture, mixing until fully smooth and homogeneous.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until a thick dough forms to avoid overworking the batter.
6. Shape and chill dough: Scoop the dough into balls roughly 2 tablespoons each, place them on the prepared baking sheets, slightly flatten the tops for even baking, and chill the dough balls in the refrigerator for 20 minutes to firm up.
7. Bake cookies: Bake the chilled dough balls for 9 to 11 minutes until the edges are set but the centers remain soft, which preserves the chewy texture. Remove from oven and allow to cool completely on a wire rack.
8. Prepare lavender-infused frosting: Heat the milk (or heavy cream) gently and steep the culinary lavender buds in the warm milk for 4 to 5 minutes to infuse the flavor. Strain the lavender buds out, retaining the infused milk.
9. Make frosting: Beat the softened butter and sifted powdered sugar in a bowl until fluffy and smooth. Gradually add the lavender-infused milk until the frosting reaches your desired spreading consistency.
10. Color and frost cookies: If desired, mix in a few drops of light purple gel food coloring to give the frosting a subtle lavender hue. Use a knife or piping bag to frost the cooled matcha cookies attractively, then allow the frosting to set before serving.

Notes

• For best results, use culinary-grade matcha powder for a bright green color and authentic matcha flavor.
• Chilling the dough is important to prevent spreading and to maintain the cookie shape.
• The lavender buds can be adjusted in quantity depending on how strong you want the floral flavor in the frosting.
• You can substitute Greek yogurt for sour cream if you prefer a tangier dough with a bit less fat.
• If you lack gel food coloring, the frosting looks beautiful even without added color because of the lavender infusion.

Keywords: Matcha cookies, lavender frosting, sugar cookies, tea time treats, floral cookies, matcha desserts