Matcha Cookies with Lavender
Soft and chewy Matcha Lavender Cookies made with earthy matcha powder and delicate culinary lavender baked right into the dough. These cookies are full of flavor, simple to make, and perfect for tea lovers and matcha dessert fans.
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.