Matcha Sugar Cookies with Lavender (Print)
Delicate matcha sugar cookies with fragrant lavender buttercream frosting for elegant teatime treats.
# What You’ll Need:
→ For the Matcha Sugar Cookies
01 - 2 cups all-purpose flour
02 - 1 tablespoon culinary-grade matcha powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon sea salt
05 - 3/4 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ For the Lavender Frosting
09 - 1/2 cup unsalted butter, room temperature
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon culinary lavender buds, finely ground
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt
15 - Purple gel food coloring (optional)
# How To Make:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, matcha powder, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla to the butter mixture, mixing until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Scoop tablespoon-size portions of dough and roll into balls. Arrange on prepared baking sheets, spacing 2 inches apart.
07 - Gently flatten each ball with your palm or the bottom of a glass to create an even surface.
08 - Bake for 10-12 minutes, until edges are set but centers remain slightly soft. Cool on baking sheets for 3 minutes before transferring to a wire rack.
09 - Beat butter until creamy, then gradually add powdered sugar. Mix in milk, ground lavender, vanilla, and salt. Continue beating until light and fluffy. Add food coloring if desired.
10 - Once cookies have cooled completely, frost each with lavender buttercream and garnish with additional lavender buds.
# Expert Tips:
01 -
- The earthy grassiness of matcha balances perfectly with floral lavender in ways you would not expect until you taste them together
- These cookies look like something from a high-end patisserie but come together with basic baking skills
02 -
- Underbaking by thirty seconds makes all the difference between soft and hard cookies after they cool
- Grinding lavender with a mortar and pestle releases more flavor than leaving buds whole
03 -
- Invest in culinary-grade lavender from a spice shop rather than the craft store section
- Room temperature ingredients prevent common baking failures like curdled butter or dense cookies