Last updated on August 12th, 2025 at 09:05 pm
If you’ve been looking for a soft, elegant dessert that feels like something you’d find in a dreamy bakery window, these Matcha Lavender Whoopie Pies are the perfect treat. With their light green cake-like cookies and creamy lavender buttercream filling, they’re the kind of bake that feels fancy—but they’re actually easy to make at home.
Whether you’re a matcha lover or just want to try something a little different, this is one of my favorite lavender matcha recipes. The earthy flavor of matcha balances beautifully with the floral sweetness of lavender, creating a cookie sandwich that’s totally unique, totally pretty, and totally delicious.
If you’re building your list of go-to matcha baked goods, this is one you’ll want to keep this one.
Jump to Recipe
Ingredients for Matcha Lavender Whoopie Pies
This recipe makes about 14 whoopie pies (28 rounds total)—plenty to share or save for a week of matcha snacks.
For the Matcha Whoopie Pie Rounds
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup matcha powder (culinary grade)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ¾ cup whole milk
- ¼ cup sour cream or plain Greek yogurt
For the Lavender Buttercream
- 1 cup unsalted butter, softened (2 sticks)
- 3¾ to 4 cups powdered sugar
- 1 tsp dried culinary lavender buds
- 2–4 tablespoons milk or cream, as needed
- Optional: purple gel food coloring for a soft lavender hue
How to Make Matcha Lavender Whoopie Pies
Step 1: Make the Matcha Batter
1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy (2–3 minutes).
4. Beat in the egg and vanilla extract.
5. Stir in the sour cream.
6. Add the dry ingredients in three parts, alternating with the milk, and mix just until combined.
You’ll end up with a soft, slightly thick batter—similar to a cake batter, but scoopable.
Step 2: Scoop and Bake
- Use a 1½ to 2 tablespoon cookie scoop to portion out the batter onto your baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the tops spring back gently and the edges are just set.
- Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
You should get about 28 cookie rounds, which will pair up into 14 whoopie pies (give or take depending on the size of your scoops).
Step 3: Make the Lavender Buttercream
- Warm the milk in the microwave until just bubbling. Then, steep the buds in it for 5-ish minutes (More time = stronger lavender flavor). Strain and cool before adding to the buttercream.
- In a large bowl, beat the softened butter until smooth and creamy.
- Add powdered sugar gradually, mixing on low until combined.
- Add the lavender-infused milk and beat on medium-high speed until light and fluffy.
- Add a touch of purple gel food coloring if desired.
Lavender flavor can be strong, so start with less and adjust to taste!
Step 4: Assemble the Whoopie Pies
- Match up your cooled cookie rounds by size.
- Pipe or spread a generous amount of lavender buttercream onto the flat side of one round.
- Top with the second round and gently press to create a sandwich.
- Optional: Chill the assembled whoopie pies for 15–20 minutes to help them set for cleaner edges.
Pro Tips
- Use good quality matcha: Culinary grade matcha with a vibrant green color will give you better flavor and color. Just check the label to make sure it’s marked as okay for baking
- Be careful taste-testing the lavender: Keep in mind that if you taste-test your lavender-infused milk, the flavor should be rather strong because it’s going to get diluted throughout your whole batch of frosting.
- Let the rounds cool completely before assembling to avoid melting the buttercream.
- Use a piping bag for neater filling, or spoon and spread with an offset spatula. I like to use a piping bag and start towards the center and work my way out.
- Freeze leftovers individually wrapped in plastic wrap and stored in a freezer-safe container.
FAQs
Can I make these ahead of time?
Yes! You can make the cookie rounds up to 2 days in advance and store them in an airtight container. Fill the day of serving for best texture and store the assembled pies in the fridge.
Can I use a cake mix instead?
You can definitely start with a white or vanilla cake mix and add matcha powder for an easier option. Just make sure to reduce the liquid slightly to make the batter scoopable. I like to use like ¼ cup of water when the cake mix calls for one cup and use one less egg than normal.
What’s the best way to add lavender flavor?
Lavender extract is easy to use and control. If using dried buds, make sure they’re labeled culinary and steep them in warm milk (like tea) to gently infuse the flavor.
How should I store these?
Keep in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.
These Matcha Lavender Whoopie Pies are soft, sweet, and full of beautiful flavor—one of my favorite matcha desserts to make when I want something elegant but easy. They’re the perfect cross between a cookie and a cake, with just enough floral buttercream to make every bite feel special.
If you’re looking to expand your list of matcha baked goods or try something new in the world of matcha snacks, this recipe is one you’ll want to bookmark.
Matcha Whoopie Pies with Lavender Filling
Equipment
- 1 Small strainer
- 1 piping bag optional
- 1 baking sheet
- mixing bowls
Ingredients
Matcha Whoopie Pie Rounds
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup matcha powder culinary grade
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla
- 3/4 cup whole milk
- 1/4 cup sour cream or plain Greek yogurt
Lavender Buttercream Filling
- 1 cup (2 sticks) unsalted butter softened
- 3 3/4 - 4 cups powdered sugar
- 1 tsp dried culinary lavender buds
- 2-4 Tbsp milk or heavy cream
- purple food coloring optional
Instructions
Make Matcha Whoopie Pie Rounds
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract.
- Stir in the sour cream.
- Add the dry ingredients in three parts, alternating with the milk, and mix just until combined.
- Use a 1½ to 2 tablespoon cookie scoop to portion out the batter onto your baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the tops spring back gently and the edges are just set.
- Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Make the Lavender Buttercream
- Warm the milk in the microwave until just bubbling. Then, steep the buds in it for 5-ish minutes (The longer you steep, the stronger the lavender flavor). Strain and cool before adding to the buttercream.
- In a large bowl, beat the softened butter until smooth and creamy.
- Add powdered sugar gradually, mixing on low until combined.
- Add the lavender-infused milk and beat on medium-high speed until light and fluffy.
- Add a touch of purple gel food coloring if desired.
Assemble the Matcha Whoopie Pies
- Match up your cooled cookie rounds by size.
- Pipe or spread a generous amount of lavender buttercream onto the flat side of one round.
- Top with the second round and gently press to create a sandwich.
- Optional: Chill the assembled whoopie pies for 15–20 minutes to help them set for cleaner edges. Store in an airtight container in the fridge. You can wrap individual whoopie pies in plastic wrap to ensure they don't stick together.
