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–+ servings
Matcha Lavender Sugar Cookies

Delightful Matcha Lavender Sugar Cookies for Sweet Moments

Indulge in these Matcha Lavender Sugar Cookies that combine earthy flavor and floral notes, creating a delightful treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 20 minutes
Total Time 1 hour 1 minute
Servings: 24 cookies
Course: Desserts
Cuisine: Baking
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon culinary-grade matcha powder avoid ceremonial-grade matcha
  • 1/2 cup unsalted butter, softened can substitute with vegan butter
  • 1 cup granulated sugar
  • 1 large egg can use egg substitute
  • 1/2 cup sour cream or plain Greek yogurt can substitute with non-dairy yogurt
  • 1 teaspoon vanilla extract
For the Lavender Frosting
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar, sifted
  • 1/4 cup whole milk or heavy cream can substitute with non-dairy milk
  • 2 tablespoons culinary lavender buds
  • optional light purple gel food coloring for visual appeal

Equipment

  • mixing bowls
  • Baking sheets
  • parchment paper
  • Hand mixer or stand mixer
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and matcha powder until well combined.
  3. Cream softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add egg, sour cream (or Greek yogurt), and vanilla to the butter-sugar mixture; blend until smooth.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  6. Portion out 2-tablespoon-sized balls of dough and place on prepared baking sheets, slightly flattening each ball.
  7. Chill the trays in the refrigerator for 20 minutes.
  8. Bake cookies for 9-11 minutes, until edges are set and centers slightly underbaked.
  9. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  10. For frosting, heat cream and steep lavender buds for 10 minutes; strain and mix with butter and powdered sugar until smooth.
  11. Frost cooled cookies with lavender frosting and optionally sprinkle with lavender buds for decoration.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week. Unbaked dough can be frozen for up to 3 months.

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