Matcha Lavender Sugar Cookies Recipe

Introduction

These Matcha Lavender Sugar Cookies bring a unique twist to classic sugar cookies with the earthy flavor of matcha and the delicate scent of lavender. They’re tender, slightly chewy, and perfect for any tea time or special occasion.

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 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
• For the 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: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and matcha powder. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Step 4: Beat in the egg, sour cream (or Greek yogurt), 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 slightly, then gently flatten the tops. For best results, chill the dough for at least 20 minutes to improve texture and shape.
7. Step 7: Bake the cookies for 9–11 minutes, until the edges are set but the centers look slightly underdone. Avoid overbaking.
8. Step 8: Allow the cookies to cool completely on a wire rack before frosting.
9. Step 9: To prepare the lavender frosting, beat the softened butter until creamy, then gradually add powdered sugar. Add 1 tablespoon of milk or cream at a time until the desired consistency is reached. Stir in lavender buds and food coloring if desired. Frost cooled cookies as you like.

Tips & Variations

• For a subtler matcha flavor, reduce the matcha powder to 1 tablespoon.
• Chilling the dough helps the cookies keep their shape and enhances texture.
• Use culinary-grade matcha and lavender to ensure the best flavor and safety for consumption.
• Try adding a hint of lemon zest to the dough for a fresh citrus note.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to one week or freeze unfrosted cookies for up to 3 months. If frozen, thaw at room temperature before frosting or serving. Reheat briefly in a warm oven if you prefer soft cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute matcha powder with green tea powder?

Green tea powder is usually less finely ground and less concentrated than culinary matcha, so it may not provide the vibrant color and flavor. Using culinary-grade matcha is recommended for the best results.

Is it necessary to chill the dough?

Chilling the dough is highly recommended as it helps the cookies keep a neat shape and improves their texture by allowing the ingredients to bind properly. However, if you’re short on time, you can bake immediately but expect slightly flatter cookies.

Matcha Lavender Sugar Cookies Recipe

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★★★★★

4.5 from 78 reviews

Delightful Matcha Lavender Sugar Cookies combine the earthy, slightly bitter taste of ceremonial-grade matcha with the sweet, floral notes of lavender frosting. These tender, buttery cookies are perfect for tea time or a unique dessert to impress guests. The dough is subtly flavored with matcha powder and baked until just set for a soft texture, then topped with a creamy lavender-infused frosting tinted a light purple for an elegant finish.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

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 can be used 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

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. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and allow easy clean-up.
2. Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, salt, and matcha powder. Whisk thoroughly to ensure even distribution of the matcha and leavening agents. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes and is important for a tender cookie crumb.
4. Add Wet Ingredients: Beat in the egg, sour cream (or Greek yogurt), and vanilla extract until the batter is smooth and fully incorporated.
5. Combine Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft, thick dough forms. Avoid overmixing to keep cookies tender.
6. Scoop and Shape Cookies: Using a cookie scoop or tablespoon, portion out 2-tablespoon-sized balls of dough. Roll them slightly between your hands, then gently flatten the tops. The cookies won’t spread much in the oven, so shaping them beforehand helps with even thickness.
7. Chill Dough: Chill the shaped dough balls in the refrigerator for at least 20 minutes. Chilling improves cookie texture and helps maintain a neat, round shape during baking.
8. Bake Cookies: Place the chilled dough rounds spaced evenly on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers still appear slightly underdone. Do not overbake as cookies will continue to firm as they cool.
9. Cool Completely: Transfer the baked cookies to a wire rack and allow them to cool completely before applying frosting to ensure it sets nicely and doesn’t melt.
10. Prepare Lavender Frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar and continue beating. Add 1-2 tablespoons of milk or heavy cream a little at a time until the frosting reaches a spreadable consistency. Mix in the culinary lavender buds and a few drops of light purple gel food coloring if desired for a pretty pastel hue. Spread the frosting generously on the cooled cookies.

Notes

• Use culinary-grade matcha powder for the best flavor and vibrant green color.
• Chilling the dough is key to preventing spreading and achieving a tender, soft cookie texture.
• If you prefer a milder matcha flavor, reduce matcha powder to 1 to 1 1/2 tablespoons.
• The frosting can be made a day ahead and refrigerated; bring to room temperature before frosting cookies.
• Ensure cookies are completely cooled before frosting to avoid melting.
• Lavender buds can be strained out if you prefer a smoother frosting without floral bits.

Keywords: Matcha cookies, Lavender frosting, sugar cookies, green tea cookies, floral cookies, tea time dessert