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–+ servings
Matcha Sugar Cookies and Lavender Frosting

Matcha Sugar Cookies with Lavender Frosting Bliss

Enjoy delightful Matcha Sugar Cookies and Lavender Frosting, a perfect blend of earthy matcha and floral lavender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 20 minutes
Total Time 51 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 2 tablespoons Cornstarch Can be omitted for firmer texture
  • 1 teaspoon Baking Powder Ensure it’s fresh
  • 1/2 teaspoon Baking Soda Check expiration date
  • 1/4 teaspoon Salt Use sea salt for gourmet touch
  • 2 tablespoons Culinary-Grade Matcha Powder Ideal for baking
  • 1 cup Unsalted Butter Can substitute with vegan butter
  • 1 cup Granulated Sugar Coconut sugar can be used
  • 1 large Egg Can use flax or chia egg for vegan
  • 1/4 cup Sour Cream or Plain Greek Yogurt Non-dairy yogurt can be used
  • 2 teaspoons Vanilla Extract Pure extract recommended
For the Frosting
  • 2 cups Powdered Sugar Sift before use
  • 1/4 cup Whole Milk or Heavy Cream Non-dairy milk works as a substitute
  • 2 tablespoons Culinary Lavender Buds Lemon zest can be used if unavailable
  • 1 drop Light Purple Gel Food Coloring Optional for visual appeal

Equipment

  • Oven
  • mixing bowls
  • baking sheets
  • Parchment paper
  • whisk
  • spatula
  • Refrigerator

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, salt, and matcha powder.
  3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg, sour cream, and vanilla extract until fully combined.
  5. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms.
  6. Scoop 2-tablespoon-sized balls of dough, roll into smooth balls, flatten lightly, and chill for at least 20 minutes.
  7. Bake the cookies for 9-11 minutes until edges are set and centers are slightly underbaked.
  8. Let the cookies cool on the sheets for about 5 minutes before transferring to a wire rack.
  9. For the frosting, heat milk and add lavender buds, steep for 4-5 minutes, then strain.
  10. Beat together softened butter and powdered sugar, adding lavender-infused milk gradually until smooth.
  11. Optional: stir in gel food coloring, then frost cooled cookies.
  12. Serve and enjoy!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 30mgSugar: 10gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

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