These Matcha Lavender Cookies are one of my favorite matcha dessert recipes to make when I want something pretty, a little fancy, and super easy. The earthy green tea flavor from the matcha pairs perfectly with the soft floral notes of culinary lavender, and when they’re baked into a soft and chewy cookie? It’s a total win.
I love how these cookies come together in under an hour and don’t need any complicated ingredients—just a few pantry staples, good matcha, and dried lavender buds. If you’re already a fan of matcha baking or looking for something new to try, these are a must-add to your baking list!
Ingredients for Matcha Cookies with Lavender
Here’s everything you’ll need to make these soft, chewy matcha cookies with a delicate floral twist:
- 1 ¾ cups all-purpose flour
- 3-4 tablespoons matcha(use culinary-grade matcha for the best flavor and color)
- 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
- 1½ to 2 teaspoons culinary lavender buds, finely ground or chopped
Optional mix-ins:
- ¼ cup white chocolate chips
- ¼ cup chopped pistachios
How to Make Matcha Lavender Cookies
These cookies are super simple to whip up. You don’t need a mixer—just a couple of bowls and a little chill time before baking.
Preheat: Preheat your oven to 350°F (175°C).
Grind the lavender: Use a mortar and pestle or spice grinder to lightly crush the culinary lavender. You can also use a rolling pin and crush the lavender buds in a plastic bag. You want the pieces small enough to blend into the dough but not powdered.
Mix the dry ingredients: In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt.
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.
Add the wet ingredients and lavender: Mix in the egg, vanilla, and ground lavender until combined.
Combine and chill: Stir the dry ingredients into the wet mixture until a soft dough forms. If you’re adding white chocolate chips or pistachios, fold them in now.
Scoop and bake:Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each. Bake for 9–11 minutes, just until the edges are set and the centers look slightly underbaked.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips
- Use the good matcha. You want to look for matcha that’s marked as okay for baking. Sometimes, the matcha powder you buy in grocery stores isn’t make for baking, but you can easily find culinary matcha online. The same goes for the lavender, too. Just make sure it’s marked as okay to use in cooking.
- Start light on lavender. If you’re unsure about floral flavors, start with 1½ teaspoons. You can always add more next time!
- Chill the dough. Chilling helps the flavors meld together and gives the cookies a soft, chewy texture. It’s not necessary, but it does help if you have time.
- Skip the mix-ins if you want simple. These matcha lavender cookies shine on their own, but white chocolate and pistachios do make them extra pretty.
FAQs
Can I skip the lavender?
Yes! If you just want matcha cookies, you can leave out the lavender entirely. You’ll still end up with a delicious matcha dessert. You can also try these matcha cookies with white chocolate chips.
Can I use lavender extract instead of buds?
I don’t recommend it for this recipe. The extract can be overpowering and make the cookies taste soapy. Culinary lavender buds give a much more balanced flavor.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 4 days. You can also freeze the dough balls and bake them straight from frozen (just add an extra minute or two).
What does culinary lavender taste like in cookies?
It adds a light, floral note that pairs beautifully with the earthy matcha. It’s subtle—not perfume-y—when used in the right amount.
These Matcha Lavender Cookies are soft, chewy, and so easy to make. If you love trying new matcha dessert recipes or want to experiment with culinary lavender, this is the perfect place to start. Whether you’re baking for a tea party, gifting something pretty, or just treating yourself, these cookies bring a little extra calm and elegance to your kitchen.
Let me know if you give them a try—I’d love to hear what you think!
Matcha Cookies with Lavender
Equipment
- 1 spice grinder a mortar and pestle or a sturdy rolling pin also work
Ingredients
- 1 3/4 cup flour
- 3-4 Tbsp matcha powder use culinary-grade matcha that's labeled as okay for baking
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 - 2 tsp culinary lavender buds finely ground or chopped
- 1/4 cup white chocolate chips or chopped pistachios or other mix-ins, optional
Instructions
- Preheat your oven to 350°F (175°C).
- Use a mortar and pestle or spice grinder to lightly crush the culinary lavender. You can also use a rolling pin and crush the lavender buds in a plastic bag. You want the pieces small enough to blend into the dough but not powdered.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
- Mix in the egg, vanilla, and ground lavender until combined.
- Stir the dry ingredients into the wet mixture until a soft dough forms. If you’re adding white chocolate chips or pistachios, fold them in now.
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each. Bake for 9–11 minutes, just until the edges are set and the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
