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Matcha Lavender Sugar Cookies

Heavenly Matcha Lavender Sugar Cookies for Unique Flavor Bliss

Delight in Matcha Lavender Sugar Cookies, a unique fusion of earthy matcha and floral lavender, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Fusion
Calories: 150
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 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.
For the Frosting
  • 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.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Baking Sheets
  • Parchment paper
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and matcha powder.
  3. In a large bowl, cream butter and sugar with an electric mixer for 2-3 minutes until fluffy.
  4. Mix in egg, sour cream, and vanilla extract until smooth.
  5. Gradually add the dry mixture to the wet mixture until a thick dough forms.
  6. Form dough into 2-tablespoon-sized balls and place on baking sheets, flattening them slightly.
  7. Chill the dough balls in the refrigerator for about 20 minutes.
  8. Bake for 9-11 minutes until edges are set but centers are soft.
  9. To make frosting, heat milk and steep lavender buds for 4-5 minutes, then strain.
  10. Beat softened butter and powdered sugar until fluffy, gradually mixing in lavender-infused milk.
  11. If desired, mix in gel food coloring and frost cooled cookies.
  12. Allow frosted cookies to set at room temperature before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 105mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These cookies can be kept fresh in an airtight container.

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