Description
Delight in the delicate flavors of Matcha Lavender Sugar Cookies, featuring tender green tea-infused cookies topped with fragrant lavender buttercream frosting. These cookies offer a perfect balance between subtle earthiness from matcha and floral sweetness from lavender, ideal for a refined treat or special occasion dessert.
Ingredients
Scale
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 (or 1 to 1 1/2 Tbsp for a 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
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
- Preheat & Prepare: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and matcha powder. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes, to create a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg, sour cream (or Greek yogurt), and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a soft, thick dough forms without overmixing.
- Scoop and Shape: Using about 2 tablespoons of dough per cookie, roll into balls and then gently flatten the tops as the dough won’t spread much during baking.
- Chill Dough: Chill the shaped dough for at least 20 minutes. This step helps improve the cookie’s texture and keeps the cookies round during baking.
- Bake Cookies: Place the chilled dough on prepared baking sheets and bake for 9 to 11 minutes. Edges should be set while centers look slightly underdone — avoid overbaking for a tender texture.
- Cool Completely: Remove the cookies from the oven and allow them to cool fully on a wire rack before applying frosting.
- Prepare Lavender Frosting: Heat milk or cream in 10-20 second bursts in the microwave until just bubbling. Steep culinary lavender buds in the hot milk for 4 to 5 minutes depending on desired lavender intensity. Strain the buds, pressing out any excess liquid.
- Mix Frosting: Beat softened butter with sifted powdered sugar, gradually adding half the lavender-infused milk. Continue beating until smooth, adding more liquid to achieve desired consistency. Optionally, mix in a few drops of purple gel food coloring until evenly combined.
- Frost Cookies: Using a piping bag fitted with a plain round tip, swirl lavender frosting onto each cooled cookie, or spread with a butter knife.
- Store Properly: Store frosted cookies in the refrigerator. If stacking, let frosting set at room temperature first, then place parchment paper between layers to prevent sticking.
Notes
- Chilling the dough improves texture and shape retention during baking.
- Do not overbake cookies; centers should remain slightly underdone for softness.
- Culinary-grade matcha and lavender are essential for authentic flavor—avoid regular green tea or cooking lavender.
- Adjust matcha amount based on desired intensity of flavor.
- Lavender infusion time can be shortened or extended depending on preferred floral strength.
- Allow frosting to set before stacking to avoid smudging.
- Store cookies in an airtight container for up to 5 days refrigerated.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, lavender frosting, sugar cookies, green tea cookies, floral dessert, matcha dessert, bakery cookies
