Introduction

These Heavenly Matcha Lavender Sugar Cookies offer a unique blend of earthy matcha and floral lavender, creating a delightful treat that’s both elegant and flavorful. Perfect for special occasions or a luxurious afternoon snack, they combine a tender texture with a beautifully infused frosting.

Heavenly Matcha Lavender Sugar Cookies Recipe - Recipe Image

Ingredients

2 cups all-purpose flour (Can substitute with gluten-free flour blend.)
2 tablespoons cornstarch (Added for tenderness.)
1 teaspoon baking powder (Check for freshness.)
1/2 teaspoon baking soda (Optional for a denser cookie.)
1/2 teaspoon salt (Use light salts for health.)
2 tablespoons culinary-grade matcha powder (Can substitute with cocoa powder.)
1/2 cup unsalted butter, softened (Can use margarine or vegan butter.)
1 cup granulated sugar (Coconut sugar is a substitute.)
1 large egg (For vegan option, use 1/4 cup applesauce.)
1/2 cup sour cream or plain Greek yogurt (Plain yogurt or buttermilk works too.)
1 teaspoon vanilla extract (No substitutes recommended.)
2 cups powdered sugar (Syrup can be an alternative.)
1/4 cup whole milk or heavy cream (Almond or coconut milk can be substituted.)
1 tablespoon culinary lavender buds (Ensure it’s culinary grade.)
Light purple gel food coloring (Optional for aesthetic charm.)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and matcha powder until evenly combined.
Step 3: In a large bowl, cream the softened butter and granulated sugar using an electric mixer for 2-3 minutes, or until fluffy.
Step 4: Mix in the egg, sour cream, and vanilla extract until the mixture is smooth and well incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.
Step 6: Form the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, flattening each slightly with your hand.
Step 7: Chill the dough balls in the refrigerator for about 20 minutes to firm up.
Step 8: Bake the cookies for 9-11 minutes until the edges are set but the centers remain soft. Remove from oven and allow to cool completely.
Step 9: To make the frosting, heat the milk and steep the lavender buds for 4-5 minutes, then strain out the buds.
Step 10: Beat the softened butter and powdered sugar together until fluffy, then gradually mix in the lavender-infused milk.
Step 11: If desired, add light purple gel food coloring to the frosting for a charming look and mix well.
Step 12: Frost the cooled cookies with the lavender frosting and allow them to set at room temperature before serving.

Tips & Variations

For a vegan version, replace the egg with 1/4 cup applesauce and use vegan butter or margarine.
Substitute matcha powder with cocoa powder for a chocolate twist on this recipe.
Ensure your lavender buds are culinary grade to avoid bitterness and impurities.
Chilling the dough helps prevent spreading and keeps the cookies soft and thick.
Use coconut sugar instead of granulated sugar for a deeper flavor and a hint of caramel.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them cool but not refrigerated, as cold temperatures can affect the frosting texture. For longer storage, freeze unfrosted cookie dough balls for up to 3 months and bake as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of heavy cream for the frosting?

Yes, whole milk works well for the frosting and helps infuse the lavender flavor smoothly. Non-dairy milks like almond or coconut milk are great substitutes as well.

How strong will the matcha flavor be in these cookies?

The matcha provides a delicate, earthy flavor that complements the sweetness of the cookie. Using culinary-grade matcha powder ensures a balanced taste without bitterness.