Dreamy Matcha Lavender Sugar Cookies Recipe
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.
- 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
