Matcha Sugar Cookies with Lavender Frosting Recipe

Introduction

These matcha sugar cookies offer a delicate green tea flavor balanced by a sweet, aromatic lavender frosting. Perfect for tea parties or an elegant treat, they combine soft, tender cookies with a creamy, floral topping that’s sure to impress.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 Tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp culinary-grade matcha powder (1 to 1 1/2 Tbsp for a milder flavor)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 Tbsp sour cream or plain Greek yogurt
• 2 tsp vanilla extract
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar, sifted
• 1-2 Tbsp whole milk or heavy cream
• 1 tsp culinary lavender buds
• Light purple gel food coloring (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and matcha powder. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
4. Step 4: Beat in the egg, sour cream (or Greek yogurt), and vanilla extract until smooth and combined.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until a soft, thick dough forms.
6. Step 6: Scoop 2-tablespoon-sized balls of dough, roll slightly, then gently flatten the tops. Chill the dough for at least 20 minutes for better texture and shape.
7. Step 7: Bake cookies for 9–11 minutes until edges are set but centers remain slightly underdone. Avoid overbaking.
8. Step 8: Cool cookies completely on a wire rack before frosting.
9. Step 9: Heat milk or cream in a microwave in 10-20 second bursts until just bubbling. Steep lavender buds in the hot milk for 4-5 minutes, then strain, pressing to extract flavor.
10. Step 10: Beat softened butter and powdered sugar, gradually adding about half of the lavender-infused milk. Continue beating until smooth, adding more milk as needed for desired consistency.
11. Step 11: Mix in a few drops of purple gel food coloring, if using, until evenly combined.
12. Step 12: Pipe or spread the lavender frosting onto each cooled cookie.
13. Step 13: Store frosted cookies in the fridge. If stacking, let frosting set at room temperature first and separate layers with parchment paper.

Tips & Variations

• For a milder matcha flavor, reduce the matcha powder to 1 tablespoon.
• Chilling the dough helps keep the cookies from spreading too much and enhances texture.
• You can omit the food coloring or substitute with natural purple hues like blueberry powder.
• If you prefer a stronger lavender taste, increase steeping time to 5 minutes; shorter steeping gives a lighter flavor.
• Use a piping bag for a neater frosting swirl or spread with a butter knife for a rustic look.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Allow refrigerated cookies to come to room temperature before serving for the best flavor and texture. If stacking, ensure the frosting is set and place parchment paper between layers to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green tea powder instead of matcha?

Regular green tea powder is not finely ground like culinary-grade matcha and may not yield the same vibrant color or flavor. Culinary-grade matcha is recommended for the best results.

How do I adjust the frosting consistency if it’s too thick or too thin?

If the frosting is too thick, add a small amount of milk or cream, a teaspoon at a time, until smooth and spreadable. If it’s too thin, add more powdered sugar gradually to thicken it.

Matcha Sugar Cookies with Lavender Frosting Recipe

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★★★★★

4.8 from 80 reviews

These delicate Matcha Sugar Cookies are perfectly soft with a subtle earthiness from culinary-grade matcha powder, complemented by a smooth and fragrant Lavender Frosting. Featuring a tender, buttery cookie base with a hint of tang from sour cream or Greek yogurt, these cookies are ideal for tea time or special occasions, offering a unique floral twist with the lavender-infused frosting.

• Author: Caleb
• Prep Time: 20 minutes (plus chilling time)
• Cook Time: 9-11 minutes per batch
• Total Time: 45-60 minutes including cooling and frosting
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Japanese-inspired)
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Matcha Sugar Cookies

• 2 3/4 cups all-purpose flour
• 1 Tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp culinary-grade matcha powder (use 1 to 1 1/2 Tbsp for milder flavor)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 Tbsp sour cream or plain Greek yogurt
• 2 tsp vanilla extract

Lavender Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1–2 Tbsp whole milk or heavy cream
• 1 tsp culinary lavender buds
• Light purple gel food coloring (optional)

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and matcha powder until well combined. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2–3 minutes, to incorporate air into the dough.
4. Add wet ingredients: Beat in the egg, sour cream (or Greek yogurt), and vanilla extract to the creamed butter mixture until smooth and fully combined.
5. Combine dry and wet: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft, thick cookie dough forms. Avoid overmixing to keep cookies tender.
6. Scoop and chill: Using a spoon or cookie scoop, portion out 2-tablespoon-sized balls of dough. Roll the dough gently, then flatten the tops slightly. Chill the dough in the refrigerator for at least 20 minutes to improve texture and ensure cookies hold their shape.
7. Bake: Place the shaped dough balls on lined baking sheets spaced apart. Bake in the preheated oven for 9–11 minutes, until cookie edges are set but centers appear slightly underdone to retain softness. Do not overbake as cookies will continue to set after baking.
8. Cool: Remove cookies from the oven and transfer to a wire rack to cool completely before frosting, ensuring frosting does not melt.
9. Prepare lavender milk: Heat 1-2 tablespoons of milk or heavy cream in the microwave in 10-20 second bursts until it just begins to bubble. Add 1 teaspoon culinary lavender buds to the hot milk and steep for 4–5 minutes for desired lavender flavor strength.
10. Strain lavender infusion: Use a fine mesh strainer to strain out lavender buds, pressing with the back of a spoon to extract maximum flavor, keeping the infused milk.
11. Make lavender frosting: In a bowl, beat the softened butter and sifted powdered sugar together. Slowly add half of the lavender-infused milk while beating continuously until smooth. Add more lavender milk as needed to reach desired frosting consistency.
12. Add color and finish: Incorporate a few drops of light purple gel food coloring into the frosting and mix thoroughly to achieve a soft lavender hue and uniform color.
13. Decorate cookies: Transfer the frosting into a piping bag fitted with a plain round tip and pipe swirls on each cooled cookie. Alternatively, spread the frosting evenly with a butter knife.
14. Storage: Store frosted cookies in the refrigerator. If stacking, allow frosting to set at room temperature first, then place parchment paper between layers to prevent sticking before refrigerating.

Notes

• Chilling the cookie dough before baking helps maintain shape and results in a better texture.
• Do not overbake the cookies; they should look slightly underdone in the center for soft, tender results.
• The amount of matcha powder can be adjusted for a stronger or milder green tea flavor.
• You can substitute the sour cream with plain Greek yogurt for a similar tang and texture.
• If culinary lavender buds are not available, dried edible lavender from a reputable source can be used.
• Use gel food coloring for a more vibrant color without thinning the frosting.
• Frosted cookies keep best refrigerated but can be brought to room temperature before serving for best flavor and texture.

Keywords: Matcha cookies, lavender frosting, matcha sugar cookies, floral frosting, tea time cookies, Japanese dessert, soft cookies