Matcha Sugar Cookies With Lavender (Printer-friendly)
Delicate matcha cookies with fragrant lavender buttercream topping.
# What You’ll Need:
→ For the Matcha Sugar Cookies
01 - 2 cups all-purpose flour
02 - 1 tablespoon culinary-grade matcha powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon sea salt
05 - 3/4 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ For the Lavender Frosting
09 - 1/2 cup unsalted butter, room temperature
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon culinary lavender buds, finely ground plus extra for garnish
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt
15 - Purple gel food coloring optional
# How-To Guide:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, matcha powder, baking powder, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy for 2-3 minutes.
04 - Add egg and vanilla, mixing until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated.
06 - Scoop tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart. Slightly flatten each ball with your palm or the bottom of a glass.
07 - Bake for 10-12 minutes, until edges are set but cookies are still soft. Cool on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy, then gradually add powdered sugar. Mix in milk, ground lavender, vanilla, and salt. Beat until light and fluffy. Add purple food coloring if desired.
09 - Once cookies are completely cool, frost each with lavender buttercream. Garnish with a pinch of lavender buds.
# Expert Advice:
01 -
- The matcha gives these cookies a sophisticated bitterness that balances the sweet buttercream like nothing else
- Lavender frosting transforms an ordinary sugar cookie into something that feels like a Parisian pâtisserie treat
02 -
- Culinary lavender is absolutely essential; decorative lavender from florists can have pesticides or taste intensely soapy
- Underbaking by thirty seconds creates the fudgiest centers while still maintaining structural integrity
03 -
- Room temperature ingredients are non-negotiable for proper emulsification; cold ingredients create separated, grainy frosting
- When grinding lavender, do it in short bursts to prevent the heat from building up and cooking off those delicate aromatic oils