Lavender Dipped Matcha Cookies
These soft and chewy Matcha Cookies are dipped in a silky lavender-infused white chocolate ganache. A simple matcha dessert with a floral twist that looks as pretty as it tastes.
Equipment
- 1 Small strainer
- 1 cookie scoop
- several bowls for mixing
- 1 Electric or stand mixer
Ingredients
Matcha Cookies
- 1 3/4 cups flour
- 3-4 Tbsp matcha powder culinary grade, adjust amount to your tastes
- 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 brown sugar packed
- 1 egg
- 1 tsp vanilla
Lavender Dip
- 6 oz white chocolate
- 3-4 Tbsp heavy cream
- 1 1/2 tsp culinary lavender buds make sure they're marked as okay for cooking
Instructions
Bake Matcha Cookies
- Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- In a medium bowl, stir 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.
- Beat in the egg and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined.
- 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.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make Lavender Ganache Dip
- Microwave your cream in 30-second bursts until it’s just bubbling. Watch carefully, as you don’t want it to bubble too much.
- 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).
- 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.
- 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.
- Let the ganache thicken for 5 minutes so it’s ideal for dipping.
- 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.
- Let the dipped cookies set at room temperature, or chill them briefly in the fridge to speed things up.
- Store them in an airtight container in the fridge.