Introduction

These Dreamy Matcha Lavender Sugar Cookies offer a delicate balance of earthy matcha and fragrant lavender, creating a unique treat that’s both beautiful and delicious. Perfect for tea time or special occasions, these cookies are soft with a subtle floral frost that will enchant your taste buds.

Dreamy Matcha Lavender Sugar Cookies Recipe - Recipe Image

Ingredients

2 3/4 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons culinary-grade matcha powder
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 tablespoon sour cream or plain Greek yogurt
2 teaspoons vanilla extract
For the Lavender Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
1–2 tablespoons whole milk or heavy cream
1 teaspoon culinary lavender buds
Light purple gel food coloring (optional)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and matcha powder until evenly combined.
Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 4: Add the egg, sour cream (or Greek yogurt), and vanilla extract to the butter mixture; mix until smooth and well incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
Step 6: Scoop the dough into 2-tablespoon-sized balls, slightly flatten the tops, then chill on a baking sheet for 20 minutes.
Step 7: Bake the cookies for 9 to 11 minutes until the edges are set but the centers remain soft. Allow them to cool completely on a wire rack.
Step 8: To make the frosting, gently heat the milk and steep the lavender buds in it for 4 to 5 minutes. Strain out the buds and set the lavender-infused milk aside.
Step 9: Beat the softened butter and sifted powdered sugar together until fluffy. Gradually add the lavender milk to reach your desired frosting consistency.
Step 10: If desired, mix in light purple gel food coloring. Frost the cooled cookies using a knife or piping bag as preferred.

Tips & Variations

Use culinary-grade matcha for a smooth flavor without bitterness.
Chilling the dough helps the cookies keep their shape while baking.
Adjust lavender intensity by steeping buds longer or using less for a milder flavor.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If frosted, keeping them refrigerated helps preserve the frosting but bring them to room temperature before serving for the best texture. These cookies can also be frozen un-frosted for up to 1 month; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular powdered sugar instead of sifted?

Yes, you can use regular powdered sugar, but sifting helps prevent lumps in the frosting for a smoother texture.

Is it necessary to use sour cream or Greek yogurt in the dough?

Using sour cream or Greek yogurt adds moisture and tenderness to the cookies, but you can substitute with an equal amount of milk or buttermilk if needed.

Dreamy Matcha Lavender Sugar Cookies Recipe

Print Recipe

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4.8 from 68 reviews

Indulge in the delightful fusion of earthy matcha and aromatic lavender with these Dreamy Matcha Lavender Sugar Cookies. Soft, tender matcha-infused sugar cookies are enhanced with a delicate lavender frosting, creating a unique and elegant treat perfect for any occasion or tea time.

Author: Elias
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Matcha Sugar Cookies:

2 3/4 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons culinary-grade matcha powder
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 tablespoon sour cream or plain Greek yogurt
2 teaspoons vanilla extract

For the Lavender Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
1–2 tablespoons whole milk or heavy cream
1 teaspoon culinary lavender buds
Light purple gel food coloring (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and culinary-grade matcha powder. This creates an even distribution of leavening agents and matcha flavor.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2 to 3 minutes, which helps to aerate the dough for a tender cookie.
Add Wet Ingredients: Incorporate the egg, sour cream (or plain Greek yogurt), and vanilla extract into the creamed butter and sugar mixture; mix until fully combined and smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until a thick dough forms without overworking.
Shape Dough Balls: Using a tablespoon or cookie scoop, form dough into 2-tablespoon-sized balls, lightly flatten the tops for even baking, then chill the dough balls in the refrigerator for 20 minutes to help them maintain shape during baking.
Bake Cookies: Place the chilled dough balls on the prepared baking sheets and bake for 9 to 11 minutes. The edges should be set while the centers remain soft to achieve a tender texture.
Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack before frosting to ensure the frosting does not melt.
Prepare Lavender Milk: Heat the milk gently and steep the culinary lavender buds in it for 4 to 5 minutes to infuse a subtle floral flavor; then strain to remove buds.
Make Lavender Frosting: Beat the softened butter and sifted powdered sugar together until fluffy and smooth. Gradually add the lavender-infused milk until the frosting reaches your desired consistency.
Add Color and Frost Cookies: If using, mix in light purple gel food coloring to the frosting. Then, frost the cooled cookies using a knife or a piping bag for a pretty finish.

Notes

Chilling the dough before baking helps prevent spreading and results in thicker cookies.
Ensure matcha powder is culinary grade for best flavor and color.
Sour cream or Greek yogurt adds moisture and tenderness; do not omit.
Culinary lavender should be food-grade to avoid bitterness.
Adjust the amount of lavender milk in frosting to achieve your preferred sweetness and texture.
Use caution not to overbake; cookies should appear slightly underbaked in the center for softness.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: matcha sugar cookies, lavender frosting, matcha cookies, floral frosting, spring cookies, tea time desserts, soft cookies