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–+ servings
Matcha Sugar Cookies and Lavender Frosting

Matcha Sugar Cookies with Lavender Frosting Bliss

Delicious Matcha Sugar Cookies topped with Lavender Frosting, combining unique flavors for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 20 minutes
Total Time 51 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Japanese
Calories: 100
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 if necessary
  • 1 teaspoon baking powder essential leavening agent
  • 0.5 teaspoon baking soda works alongside baking powder
  • 0.5 teaspoon salt enhances flavors
  • 2 teaspoons culinary-grade matcha powder use culinary-grade for baking
  • 0.5 cups unsalted butter can substitute with coconut oil
  • 1 cups granulated sugar can substitute with brown sugar
  • 1 large egg can replace with a flax egg
  • 0.5 cups sour cream can substitute with buttermilk
  • 1 teaspoon vanilla extract recommended not to omit
For the Lavender Frosting
  • 2 tablespoons lavender buds can be omitted or replaced with lemon zest
  • 2 cups powdered sugar essential for frosting texture
  • 0.25 cups whole milk dairy-free alternatives like almond milk work
  • purple gel food coloring optional

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • measuring cups
  • Spatula
  • cookie scoop
  • Baking Sheets
  • Parchment paper
  • Wire rack
  • Saucepan
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. Whisk together the flour, cornstarch, baking powder, baking soda, salt, and matcha powder in a medium bowl.
  3. Beat the butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
  4. Add the egg, sour cream, and vanilla extract to the butter-sugar mixture and beat until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until a thick dough forms.
  6. Portion out 2-tablespoon-sized balls of dough, flatten slightly, and chill in the refrigerator for at least 20 minutes.
  7. Bake the cookies in the preheated oven for 9-11 minutes until the edges are set.
  8. Cool the cookies on the baking sheets for a few minutes before transferring to wire racks.
  9. For the frosting, heat the milk and steep the lavender buds for 4-5 minutes, then strain.
  10. Beat the butter and powdered sugar until fluffy, then add the lavender-infused milk.
  11. Frost the cooled cookies with the lavender frosting and enjoy!

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 10mgSugar: 7gVitamin A: 50IUCalcium: 10mgIron: 0.3mg

Notes

To keep cookies soft, store them in an airtight container. These cookies can be made ahead of time for gatherings.

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