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Perfect Matcha Lavender Sugar Cookies Recipe

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★★★★★

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.

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
  • 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

Find it online: https://mixitwitjoe.com/perfect-matcha-lavender-sugar-cookies-recipe/