Matcha Sugar Cookies With Lavender Frosting (Print)

Delicate matcha sugar cookies with fragrant lavender buttercream for elegant teatime

# 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, plus extra for garnish
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt
15 - Purple gel food coloring (optional)

# How To Make It:

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.
03 - Beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Add egg and vanilla, mixing until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
06 - Scoop tablespoon-size portions of dough, roll into balls, and place on prepared baking sheets 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 - Frost completely cooled cookies with lavender buttercream. Garnish with a pinch of lavender buds.

# Expert Advice:

01 -
  • The earthy matcha and delicate lavender create this sophisticated flavor combination that makes you feel like youre eating something from a high-end tea house
  • These cookies have the perfect crumbly tender texture that melts in your mouth, and that lavender frosting is basically edible perfume
02 -
  • If you frost warm cookies, the buttercream will melt into a sad puddle, so patience is absolutely mandatory here
  • Culinary lavender is completely different from the stuff in your garden, which may have been treated with pesticides
03 -
  • Use a cookie scoop for uniform sizing so they all bake at the same rate
  • Let the buttercream sit covered for 10 minutes before piping to let air bubbles settle

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