Matcha Lavender Sugar Cookies
These matcha sugar cookies with lavender frosting are buttery, soft, and lightly sweet with earthy matcha and floral lavender flavors. Perfect for spring gatherings or an afternoon tea, they’re as pretty as they are delicious.
Equipment
- electric mixer
- Small strainer
- Various Mixing bowls
- piping bag optional
Ingredients
Matcha Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking sodea
- 1/2 tsp salt
- 2 Tbsp culinary-grade matcha powder 1 to 1 1/2 tablespoons will work if you don't want a strong matcha flavor
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp sour cream or plain Greek yogurn
- 2 tsp vanilla extract
Lavender Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1-2 Tbsp whole milk or heavy cream
- 1 tsp culinary lavender buds
- Light purple gel food coloring optional
Instructions
Make Matcha Sugar Cookies
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
- Whisk together dry ingredients: In a medium bowl, combine flour, cornstarch, baking powder, baking soda, salt, and matcha. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the egg, sour cream, and vanilla until smooth.
- Mix dry into wet: Gradually mix in the dry ingredients until a soft, thick dough forms.
- Scoop & flatten: Scoop 2-tablespoon-sized balls, roll slightly, then gently flatten the tops (they won't spread much).
- I highly recommend you chill your dough for at least 20 minutes at this point. It will create a better texture for your cookies in the end and help them keep a nice, neat round shape.
- Bake: Bake for 9–11 minutes until the edges are set but the centers still look slightly underdone. Do not overbake.
- Cool: Let cool completely on a wire rack before frosting.
Make Lavender Frosting
- Heat your milk or cream in the microwave in 10-20 second bursts until it just starts to bubble.
- Then, steep your lavender buds in the hot milk for 4-5 minutes, depending on how strong of a lavender flavor you want. I went with a full 5 minutes, but 4 minutes is good for a lighter flavor.
- Use a small strainer to strain the lavender buds away from the milk, but keep the milk. I like to use the back of a spoon to press the lavender buds into the strainer to squeeze out every last drop of lavender flavor.
- Beat your butter and powdered sugar, slowly add about half of the lavender-infused milk. Keep beating everything until smooth. Add more lavender-infused milk as necessary for texture.
- Add a couple drops of purple food coloring and mix it into your lavender frosting thoroughly.
- Add some lavender frosting to a piping bag with a plain round tip, and add a swirl of frosting to the top of each cookie. Alternatively, you can spread the frosting on with a butter knife.
- Store in the fridge. If stacking, wait for the frosting to set at room temperature, then store in the fridge with a piece of parchment paper between each layer.