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Dreamy Matcha Lavender Sugar Cookies Recipe

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3.9 from 6 reviews

These Dreamy Matcha Lavender Sugar Cookies combine the earthy richness of matcha green tea and the delicate floral notes of lavender in a soft, chewy sugar cookie base, topped with a pastel lavender-infused frosting. Perfect for tea parties or as an elegant treat, these cookies offer a unique and sophisticated flavor profile that pairs wonderfully with jasmine or chamomile tea.

Ingredients

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

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper to prevent sticking and promote even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and matcha powder until evenly combined to ensure a uniform distribution of the matcha and leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step is important for creating a tender cookie texture.
  4. Add Wet Ingredients: Incorporate the egg, sour cream (or plain Greek yogurt), and vanilla extract into the butter-sugar mixture, mixing until smooth and fully combined.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a thick dough forms. Be careful not to overmix to maintain a tender cookie.
  6. Form and Chill Dough: Scoop the dough into 2-tablespoon-sized balls, place them on the prepared baking sheets, and slightly flatten the tops. Chill the dough in the refrigerator for 20 minutes to prevent spreading during baking.
  7. Bake Cookies: Bake the chilled cookies for 9 to 11 minutes, or until the edges are set and lightly golden but the centers remain soft, which results in a chewy texture.
  8. Cool Completely: Allow the cookies to cool completely on the baking sheets before frosting to ensure the frosting does not melt.
  9. Prepare Lavender Milk: Heat the milk or heavy cream and steep the culinary lavender buds in it for 4 to 5 minutes to infuse the floral flavor. Strain the lavender buds out using a fine sieve.
  10. Make Frosting: Beat the softened butter and sifted powdered sugar until light and fluffy. Gradually add the lavender-infused milk to reach the desired frosting consistency.
  11. Add Food Coloring and Frost Cookies: If desired, mix in a few drops of light purple gel food coloring to the frosting. Use a knife or piping bag to frost the cooled cookies evenly.

Notes

  • Use culinary-grade matcha powder for the best and most vibrant flavor and color.
  • Do not skip chilling the dough as it helps prevent the cookies from spreading too much during baking.
  • For a flavor variation, substitute the lavender in the frosting with rose or orange blossom water.
  • Store frosted cookies in the refrigerator for up to 5 days. Freeze unfrosted cookies to extend shelf life.
  • Pair these cookies with jasmine or chamomile tea to create a delightful sensory experience.

Find it online: https://lauracooks.com/dreamy-matcha-lavender-sugar-cookies-recipe/