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–+ servings
Matcha Sugar Cookies and Lavender Frosting

Matcha Sugar Cookies with Lavender Frosting Bliss

Delight in these Matcha Sugar Cookies with Lavender Frosting that combine earthy matcha and floral lavender for a unique treat.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 20 minutes
Total Time 1 hour 1 minute
Servings: 12 cookies
Course: Desserts
Cuisine: Baking
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sugar Cookies
  • 2 cups All-Purpose Flour Substitution: Gluten-free all-purpose flour can be used for a gluten-free version.
  • 2 tablespoons Cornstarch
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 tablespoons Culinary-Grade Matcha Powder Substitution: Use 1-1.5 tablespoons for a milder matcha flavor.
  • 1/2 cup Unsalted Butter Substitution: Vegan butter can be used for a dairy-free option.
  • 3/4 cup Granulated Sugar
  • 1 large Egg Substitution: Flax egg can be used for a vegan option.
  • 1/4 cup Sour Cream or Plain Greek Yogurt Substitution: Plain non-dairy yogurt works as well.
  • 1 teaspoon Vanilla Extract
For the Lavender Frosting
  • 2 tablespoons Lavender Buds Substitution: Omit if not a fan; cream cheese frosting can be an alternative.
  • 3 cups Powdered Sugar
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 drop Light Purple Gel Food Coloring (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Hand Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie scoop
  • Wire Rack
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and matcha powder until no lumps remain.
  3. Cream together softened butter and sugar until light and fluffy.
  4. Add in egg, sour cream, and vanilla, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
  6. Scoop and chill dough for at least 20 minutes.
  7. Bake cookies for 9-11 minutes until the edges are set and centers are slightly underdone.
  8. Cool on wire rack after baking.
Frosting
  1. Heat milk or heavy cream with lavender buds for 4-5 minutes, then strain.
  2. Beat butter and powdered sugar until creamy, then add lavender-infused milk until smooth.
  3. Frost cookies after they have cooled completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Store frosted cookies in the refrigerator for up to 4 days for optimal freshness.

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