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Dreamy Matcha Lavender Sugar Cookies

A unique fusion of earthy matcha and fragrant lavender, these cookies offer a delightful twist on traditional sugar cookies.

Ingredients

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  • 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
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 12 tablespoons whole milk or heavy cream
  • 1 teaspoon culinary lavender buds
  • Light purple gel food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and matcha powder.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg, sour cream, and vanilla extract to the butter mixture; mix until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms.
  6. Scoop the dough into 2-tablespoon-sized balls—flatten the tops slightly. Place them on a baking sheet and chill for about 20 minutes.
  7. Bake for 9-11 minutes until the edges are set but the centers are still soft. Let them cool completely on a wire rack.
  8. In a saucepan, heat the milk and steep it with lavender buds for 4-5 minutes. Strain to remove the buds.
  9. In a mixing bowl, beat the softened butter and powdered sugar until fluffy. Gradually add the lavender milk to achieve the desired consistency.
  10. Frost cooled cookies with a knife or piping bag.

Notes

Store cookies in an airtight container for up to a week or freeze for up to three months. You can prepare the dough ahead of time and keep it refrigerated for up to three days.

Nutrition

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