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Matcha Lavender Sugar Cookies

Heavenly Matcha Lavender Sugar Cookies You'll Adore

Delightful Matcha Lavender Sugar Cookies merging earthy matcha and floral lavender, perfect for tea parties.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Baked Goods
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 2 tablespoons Cornstarch Optional but may slightly alter texture if omitted.
  • 1 teaspoon Baking Powder Ensure it’s fresh for the best results.
  • 1 teaspoon Baking Soda Essential for proper texture.
  • 1/2 teaspoon Salt Use sea salt for enhanced flavor.
  • 2 tablespoons Culinary-Grade Matcha Powder Use high-quality matcha for best flavor.
  • 1/2 cup Unsalted Butter Substitute with vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for a healthier alternative.
  • 1 large Egg For a vegan option, use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
  • 1/2 cup Sour Cream/Plain Greek Yogurt Substitute with plain applesauce for a lower-fat option.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
For the Lavender Frosting
  • 2 cups Powdered Sugar Ensure it’s sifted for a smooth finish.
  • 1/4 cup Whole Milk or Heavy Cream Substitute with non-dairy milk for a vegan version.
  • 2 tablespoons Culinary Lavender Buds Can be omitted or replaced with dried rosemary.
  • 1 drop Light Purple Gel Food Coloring Omit for a more natural look.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Parchment paper
  • Baking sheets
  • Sifting Tool
  • Fine Sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and culinary-grade matcha powder.
  3. In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for 2-3 minutes.
  4. Mix in the egg, sour cream, and vanilla extract to the butter-sugar mixture, and beat until well combined.
  5. Gradually add the dry mixture to your wet ingredients, mixing on low speed until a thick dough forms.
  6. Scoop the dough into balls, about 2 tablespoons each, and place them on the prepared baking sheets.
  7. Chill the cookie dough in the refrigerator for about 20 minutes.
  8. Remove the chilled dough and bake for 9-11 minutes, until the edges are set and centers remain soft.
  9. To make the lavender frosting, heat the milk and steep the culinary lavender buds for about 4-5 minutes.
  10. Beat together softened unsalted butter and sifted powdered sugar, then gradually add the cooled lavender-infused milk.
  11. Frost the cooled cookies with lavender frosting, adding gel food coloring if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Store frosted cookies in an airtight container in the fridge for up to five days. You can prepare the dough in advance and store it in the fridge for 2-3 days before baking.

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