Matcha Sugar Cookies With Lavender (Print Version)
Delicate matcha sugar cookies with fragrant lavender buttercream frosting, perfect for elegant teatime.
# What You 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.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (2-3 minutes).
04 - Add egg and vanilla, mixing until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated.
06 - Scoop tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
07 - Slightly flatten each ball with your palm or the bottom of a glass.
08 - Bake for 10-12 minutes, until edges are set but cookies are still soft. Cool on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
09 - Beat butter until creamy, then gradually add powdered sugar. Mix in milk, ground lavender, vanilla, and salt. Beat until light and fluffy. Add a drop of purple food coloring if desired.
10 - Once cookies are completely cool, frost each with lavender buttercream. Garnish with a pinch of lavender buds.
# Expert Tips:
01 -
- The combination of earthy matcha and fragrant lavender creates a sophisticated flavor profile that feels special but isnt complicated to achieve
- These cookies strike that perfect balance between elegant teatime treat and something you can actually make on a Tuesday afternoon
02 -
- Ground lavender can taste soapy or overpowering if you use too much, so measure carefully and start with less if you're unsure
- The cookies must be completely cool before frosting or the buttercream will melt into a sad, glossy mess
03 -
- If your kitchen is warm, refrigerate the dough balls for 15 minutes before baking to prevent excessive spreading
- A small offset spatula gives you those pretty swoops and swirls that make these cookies look professionally frosted