Matcha Sugar Cookies With Lavender Frosting (Printable)
Delicate matcha sugar cookies topped with fragrant lavender buttercream for an elegant teatime treat.
# What You 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 Make:
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 until well blended.
03 - In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, beating until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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 centers remain slightly soft. Cool on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, mixing until smooth. Incorporate milk, ground lavender, vanilla, and salt. Beat on medium-high speed until light and fluffy. Add purple food coloring if desired.
09 - Once cookies have cooled completely, spread a generous layer of lavender buttercream over each cookie. Garnish with a pinch of culinary lavender buds.
# Expert Hints:
01 -
- The color alone stops people in their tracks—a conversation starter before anyone even takes a bite
- Lavender and matcha create this sophisticated flavor bridge that feels like drinking fancy tea while eating dessert
02 -
- Lavender can taste like soap if you use too much—start with the suggested amount and add more only after tasting
- Matcha continues to bake as it cools, so underbake slightly or you'll lose that delicate soft centers
03 -
- Grind lavender with a tablespoon of the powdered sugar to prevent it from clumping in your frosting
- These cookies freeze beautifully—freeze unfrosted and thaw completely before adding the buttercream