Name: Dreamy Matcha Lavender Sugar Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 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; 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)

Ingredients

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

Step 1: Preheat the 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 well combined.

Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes.

Step 4: Add the egg, sour cream (or Greek yogurt), and vanilla extract to the butter mixture and mix until smooth.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.

Step 6: Scoop the dough into 2-tablespoon-sized balls, place on prepared baking sheets, and slightly flatten the tops. Chill in the refrigerator for 20 minutes.

Step 7: Bake the cookies for 9 to 11 minutes, until the edges are set but the centers remain soft. Allow cookies to cool completely on a wire rack.

Step 8: To make the frosting, gently heat the milk and steep the lavender buds for 4 to 5 minutes. Strain to remove the buds.

Step 9: Beat the softened butter and sifted powdered sugar together until fluffy. Gradually add the lavender-infused milk until the frosting reaches your desired consistency.

Step 10: Stir in light purple gel food coloring if desired. Frost the cooled cookies with a knife or use a piping bag for a decorative finish.

Tips & Variations

Use culinary-grade matcha powder for the best flavor and vibrant green color.

If you don’t have sour cream or Greek yogurt, you can substitute with an equal amount of buttermilk.

For a stronger lavender flavor, steep the buds longer or add a few drops of lavender essential oil made for culinary use.

Try rolling the chilled dough in sugar before baking for an extra sweet, crunchy exterior.

Storage

Store the baked and frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze unfrosted cookies for up to 3 months. When ready to enjoy, thaw and frost as desired. Reheat frosted cookies gently in the microwave for a few seconds if you prefer them warm.

FAQs

Can I use green tea powder instead of matcha?

Regular green tea powder is usually less vibrant and smooth than culinary matcha, so the flavor and color might not be as intense. Culinary-grade matcha is recommended for the best results.

How do I make the frosting without lavender buds?

If you don’t have lavender buds, you can omit them or use 1/4 teaspoon of lavender extract for a similar floral note. Adjust the amount to your taste since extracts are concentrated.