There’s just something so magical about pairing matcha and lavender together. The earthy notes of matcha balance beautifully with the floral sweetness of lavender, creating a flavor combo that’s calming yet vibrant. Lately, I’ve been obsessed with experimenting with matcha desserts, and these matcha sugar cookies with lavender frosting are my latest and probably my favorite thus far. They’re soft, buttery, and have the prettiest pastel hue that makes them perfect for brunches, bridal showers, or just a cozy afternoon treat.
These cookies are perfect if you’re looking to get into matcha baking without anything too complicated. Plus, the lavender frosting takes them to the next level, adding a dreamy, aromatic finish that’ll make you want to make a second batch right away.
Ingredients for Matcha Lavender Sugar Cookies
For the Matcha Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp high-quality matcha powder (culinary grade is fine) (1- 1 1/2 tablespoons work, too, depending on how strong you want the flavor)
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tbsp sour cream or plain Greek yogurt (for tenderness)
- 2 tsp vanilla extract
For the Lavender Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1-2 tablespoons whole milk or cream (adjust for consistency)
- 1 teaspoon culinary lavender
- Optional: purple gel food coloring
How to Make Matcha Sugar Cookies with Lavender Frosting
1. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
2. Whisk together dry ingredients: In a medium bowl, combine flour, cornstarch, baking powder, baking soda, salt, and matcha. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
4. Add wet ingredients: Beat in the egg, sour cream, and vanilla until smooth.
5. Mix dry into wet: Gradually mix in the dry ingredients until a soft, thick dough forms.
6. Scoop & flatten: Scoop 2-tablespoon-sized balls, roll slightly, then gently flatten the tops (they won’t spread much).
7. Chill: I highly recommend you chill your dough for at least 20 minutes at this point. It will create a better texture for your cookies in the end and help them keep a nice, neat round shape.
8. Bake: Bake for 9–11 minutes until the edges are set but the centers still look slightly underdone. Do not overbake.
9. Cool: Let cool completely on a wire rack before frosting.
10. Make frosting: Heat your milk or cream in the microwave in 10-20 second bursts until it just starts to bubble.
11. Then, steep your lavender buds in the hot milk for 4-5 minutes, depending on how strong of a lavender flavor you want. I went with a full 5 minutes, but 4 minutes is good for a lighter flavor.
12. Use a small strainer to strain the lavender buds away from the milk, but keep the milk. I like to use the back of a spoon to press the lavender buds into the strainer to squeeze out every last drop of lavender flavor.
13. Beat your butter and powdered sugar, slowly add about half of the lavender-infused milk. Keep beating everything until smooth. Add more lavender-infused milk as necessary for texture. Add a couple drops of purple food coloring and mix it into your lavender frosting thoroughly.
14. Add some lavender frosting to a piping bag with a plain round tip, and add a swirl of frosting to the top of each cookie. Alternatively, you can spread the frosting on with a butter knife.
15. Store in the fridge.
Pro Tips
- Use good quality matcha. Culinary-grade matcha works great for baking and gives these cookies that signature green color without being too intense or bitter. You can find culinary-grade matcha online, and I’ve even found it at Costco. If you buy matcha at the grocery store, make sure you check the box to see if it’s marked as okay for baking. Some matcha you find in the tea aisle at the store isn’t make for baking and will give you a weak flavor.
- Don’t skip chilling the dough. This step keeps the cookies from spreading too much in the oven and gives them a nice, smooth texture. I highly recommend it.
- Use culinary grade lavender. Similarly to the matcha, when you buy lavender, make sure it is lavender that is marked as okay for baking. You can easily buy culinary lavender in small packages online. I bought a small package a while ago and it’s still going with all the lavender things I bake.
- Store with parchment between layers. If you’re stacking the frosted cookies, place a sheet of parchment paper between layers to keep the frosting pretty and intact. I highly recommend you store these in the fridge.
FAQs
Can I make these cookies ahead of time?
Yes! You can make the cookie dough up to 2 days in advance and keep it wrapped in the fridge. Baked cookies (unfrosted) can be stored in an airtight container for up to 4 days.
Can I skip the lavender if I’m not a fan?
Totally! The frosting is still delicious without it, or you could make it more of a cream cheese frosting, which also pairs nicely with matcha.
Can I use ceremonial-grade matcha?
You can, but it’s not necessary for baking. Ceremonial matcha is more delicate and expensive, typically. Culinary-grade is perfect for matcha baking and matcha dessert, and you can find it on Amazon or even at Costco sometimes.
Can I freeze these cookies?
Yes! The baked cookies (without frosting) freeze beautifully for up to 2 months. Just thaw and frost when you’re ready to serve.
I hope you love making—and eating—these matcha sugar cookies with lavender frosting as much as I did. They’re such a fun way to explore lavender matcha flavors, whether you’re hosting a tea party or just want a cute pick-me-up. Happy baking!
Matcha Lavender Sugar Cookies
Equipment
- electric mixer
- Small strainer
- Various Mixing bowls
- piping bag optional
Ingredients
Matcha Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking sodea
- 1/2 tsp salt
- 2 Tbsp culinary-grade matcha powder 1 to 1 1/2 tablespoons will work if you don't want a strong matcha flavor
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp sour cream or plain Greek yogurn
- 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
Make Matcha Sugar Cookies
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
- Whisk together dry ingredients: In a medium bowl, combine flour, cornstarch, baking powder, baking soda, salt, and matcha. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the egg, sour cream, and vanilla until smooth.
- Mix dry into wet: Gradually mix in the dry ingredients until a soft, thick dough forms.
- Scoop & flatten: Scoop 2-tablespoon-sized balls, roll slightly, then gently flatten the tops (they won't spread much).
- I highly recommend you chill your dough for at least 20 minutes at this point. It will create a better texture for your cookies in the end and help them keep a nice, neat round shape.
- Bake: Bake for 9–11 minutes until the edges are set but the centers still look slightly underdone. Do not overbake.
- Cool: Let cool completely on a wire rack before frosting.
Make Lavender Frosting
- Heat your milk or cream in the microwave in 10-20 second bursts until it just starts to bubble.
- Then, steep your lavender buds in the hot milk for 4-5 minutes, depending on how strong of a lavender flavor you want. I went with a full 5 minutes, but 4 minutes is good for a lighter flavor.
- Use a small strainer to strain the lavender buds away from the milk, but keep the milk. I like to use the back of a spoon to press the lavender buds into the strainer to squeeze out every last drop of lavender flavor.
- Beat your butter and powdered sugar, slowly add about half of the lavender-infused milk. Keep beating everything until smooth. Add more lavender-infused milk as necessary for texture.
- Add a couple drops of purple food coloring and mix it into your lavender frosting thoroughly.
- Add some lavender frosting to a piping bag with a plain round tip, and add a swirl of frosting to the top of each cookie. Alternatively, you can spread the frosting on with a butter knife.
- Store in the fridge. If stacking, wait for the frosting to set at room temperature, then store in the fridge with a piece of parchment paper between each layer.
