Matcha Sugar Cookies Lavender Frosting (Printable)
Delicate matcha sugar cookies topped with fragrant lavender buttercream for an elegant teatime treat.
# What You Need:
→ 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
→ 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
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt
15 - Purple gel food coloring (optional)
# How-To Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, matcha powder, baking powder, and salt in a medium bowl until well blended.
03 - Beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully incorporated and smooth.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart. Flatten slightly with palm or glass bottom.
07 - Bake for 10-12 minutes until edges are set but centers remain soft. Cool on baking sheets for 3 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, then mix in milk, ground lavender, vanilla, and salt. Beat until light and fluffy. Add food coloring if desired.
09 - Once cookies are completely cool, spread lavender buttercream over each cookie. Garnish with additional lavender buds.
# Helpful Tips:
01 -
- The earthy matcha and floral lavender create this sophisticated flavor balance that feels luxurious but isnt actually complicated to achieve
- These cookies have the most tender crumb, somewhere between a shortbread and a classic sugar cookie, and they stay soft for days
02 -
- Overmixing the dough once you add the flour makes cookies tough, so treat the mixer gently once those dry ingredients hit the bowl
- The frosting needs completely cool cookies or it will melt right off, and I learned this the hard way during a summer party
03 -
- Grind the lavender with a mortar and pestle or clean coffee grinder right before using because pre-ground lavender loses its punch quickly
- If the frosting feels too thick, add milk one teaspoon at a time until you reach spreadable consistency