Lavender-Dipped Matcha Cookies

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These soft and chewy lavender dipped matcha cookies are the perfect treat when you want a cookie that feels a little extra without any extra effort. The earthy matcha base is perfectly balanced by the delicate floral finish—it’s a flavor combo that feels like something you’d get from a fancy bakery, but it’s totally doable at home.

I hope you’re ready for the magical adventure that is matcha baking. This recipe is simple, unique, and just plain pretty. If you’ve been looking for matcha dessert recipes with a little twist, you’re going to love this these matcha lavender dipped cookies.

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Ingredients for Lavender-Dipped Matcha Cookies

For the cookies:

1 ¾ cups all-purpose flour
3-4 tablespoons (Use a vibrant, high-quality culinary-grade matcha. I went with 3 tablespoons and thought it was enough, but adjust to your tastes.)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract

For the lavender white chocolate dip:

6 oz white chocolate, chopped (use bars or high-quality chips)
3-4 tablespoons heavy cream
1½ teaspoons culinary lavender buds

How to Make Matcha Cookies with a Lavender White Chocolate Dip

1. Make the cookies

1. Preheat: Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.

2. Whisk the dry ingredients: In a medium bowl, stir together the flour, matcha powder, baking powder, baking soda, and salt.

3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.

4. Add egg and vanilla: Beat in the egg and vanilla until smooth.

butter creamed with sugar and brown sugar

egg and vanilla added to creamed butter and sugars

5. Combine: Add the dry ingredients to the wet ingredients and stir until combined.

6. Bake: Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet. Bake for 9–11 minutes, just until the edges are set and the centers are slightly soft.

7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

2. Make the lavender dip:

1. Heat the cream: Microwave your cream in 30-second bursts until it’s just bubbling. Watch carefully, as you don’t want it to bubble too much.

2. Steep the lavender: Stir in the culinary lavender buds, cover, and steep for 10–15 minutes. (I went with the full 15 and thought it was delicious, but if you’re a little unsure about the lavender flavor, you can go for less).

3. Strain: Strain out the lavender and keep the cream. I like to press the lavender into the strainer with the back of a spoon to try to squeeze out that last little bit of lavender flavor.

4. Melt the chocolate: Add 2-3 tablespoons of lavender-infused cream to the white chocolate. Microwave them together in 20-second bursts and stir in between. Keep stirring until you get a thick ganache (adjust the texture with more cream if you need to), and then add in purple food coloring, if using.

5. Cool slightly: Let the ganache thicken for 5 minutes so it’s ideal for dipping.

3. Dip and decorate:

1. Dip half of each cooled cookie into the lavender ganache and place on parchment paper. If you’d like, sprinkle a tiny bit of crushed lavender or a dusting of matcha over the top before the chocolate sets.

2. Let the dipped cookies set at room temperature, or chill them briefly in the fridge to speed things up.

Pro Tips

Use culinary matcha. Culinary-grade matcha gives you a vibrant color and bold, earthy flavor—perfect for matcha dessert recipes. You can find culinary-grade matcha online pretty easily, and I’ve even found it at Costco. Just check the packaging and make sure it says that the matcha can be used for baking.
Strain the lavender well. You want that subtle floral flavor in the ganache, but not the texture of the buds. I like to press the lavender buds into the strainer with the back of a spoon to try to get out every last bit of lavender flavor.
Let the dip set before storing. Once the white chocolate sets completely, the cookies are easier to stack and store.
Keep your ganache on the thick side. It makes it easier for storing these cookies if the ganache isn’t super watery. If you have a thicker ganache, it will set a bit firmer. That being said, if your ganache was a bit too watery and didn’t set, you can always store these in the fridge.

FAQs

Can I add lavender to the cookie dough too?
You definitely can! In fact, I have a version of matcha lavender cookies with the lavender baked into the dough. For this recipe, though, I kind of liked having the matcha cookie separate from the lavender-flavored dip. It had a different feel and flavor profile than the cookies with the lavender baked right in. However, if you like that idea, definitely check out my other recipe!

Can I skip the dip?
Definitely! The cookies are delicious on their own. But if you want that extra flair (and flavor), the ganache adds something really special. You can also just bake white chocolate chips into your matcha cookie dough for an extra sweet kick.

How long do these keep?
Store them in an airtight container in the fridge for up to 4 days. If dipped, just make sure the ganache has fully set before stacking.

What does culinary lavender taste like in desserts?
It’s lightly floral and slightly herbal—think more calming tea than perfume. When used properly, it adds a really beautiful, subtle flavor to matcha desserts.

These lavender dipped matcha cookies are one of those recipes that feel fancy but are secretly super easy. The earthy matcha base combined with the creamy, floral ganache makes them perfect for gifting, tea parties, or just a quiet afternoon treat. If you’re looking to try something new in your matcha baking lineup, this is such a fun place to start.

Let me know if you give them a try—I’d love to see how yours turn out!