Description
These Dreamy Matcha Lavender Sugar Cookies combine the earthy flavor of culinary-grade matcha powder with the subtle floral notes of lavender frosting. Soft, slightly chewy sugar cookies are infused with matcha and baked to perfection, then topped with a delicate lavender buttercream that adds a fragrant and elegant touch, making them perfect for tea parties 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
- Preheat Oven: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prepare for baking.
- 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.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes, using a mixer or vigorous hand whisking.
- Add Wet Ingredients: Add the egg, sour cream (or Greek yogurt), and vanilla extract to the butter-sugar mixture and mix until smooth and fully incorporated.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing continuously until a thick dough forms, ensuring all the flour mixture is well integrated.
- Form and Chill Dough: Scoop the dough into balls approximately 2 tablespoons each, slightly flatten the tops with your hand or a spatula, then chill the dough balls in the refrigerator for 20 minutes to firm up.
- Bake Cookies: Arrange the chilled dough balls on the prepared baking sheets spaced apart. Bake for 9 to 11 minutes until the edges are set but the centers remain soft. Remove from oven and let cool completely on a wire rack.
- Prepare Lavender Milk Infusion: Heat the milk or heavy cream gently and steep the culinary lavender buds for 4 to 5 minutes to extract the flavor. Strain out the lavender buds before proceeding.
- Make Lavender Frosting: Beat the softened butter and sifted powdered sugar together until the mixture becomes fluffy. Gradually add the lavender-infused milk to achieve a smooth, spreadable frosting consistency.
- Add Optional Color: If desired, mix in a few drops of light purple gel food coloring to tint the frosting a delicate lavender hue.
- Frost Cookies: Once the cookies are completely cooled, spread or pipe the lavender frosting over the top of each cookie and let set before serving.
Notes
- Using culinary-grade matcha ensures a bright green color and best flavor for the cookies.
- If sour cream is unavailable, plain Greek yogurt works well as a substitute for moisture and tang.
- The lavender buds should be culinary-grade and food-safe to avoid bitterness or grit.
- Chilling the dough helps prevent spreading during baking and results in thicker cookies.
- Adjust the amount of lavender milk in frosting to reach your preferred consistency.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: matcha cookies, lavender frosting, sugar cookies, tea party cookies, floral dessert
