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Matcha Lavender Sugar Cookies

A stack of square matcha lavender sugar cookies topped with light green icing and sprinkled with lavender buds.
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Make these delicate, flavorful cut-out sugar cookies that combine earthy matcha green tea with aromatic culinary lavender for an elegant springtime or afternoon tea treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon culinary dried lavender buds, finely ground
  • 1 1/2 teaspoons high-quality ceremonial grade matcha powder
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (optional, for dough consistency)
  • For Icing (Optional): 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/4 teaspoon lavender extract, 1/2 teaspoon matcha powder

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, salt, ground lavender buds, and matcha powder. Set aside.
  2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes. This step builds the texture.
  3. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. If the dough seems too dry, add the optional tablespoon of milk. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or until firm enough to roll.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut shapes.
  8. Place the cut-outs onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 9 to 12 minutes. The edges should look set but the centers should still look slightly pale. Baking time depends on cookie thickness.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. If using icing, whisk together the powdered sugar, milk, lavender extract, and matcha powder until smooth. Adjust liquid for desired consistency. Drizzle or spread icing over cooled cookies. Allow icing to set before serving.

Notes

  • To ensure the best flavor balance, use high-quality matcha. Too much matcha can make the cookies bitter.
  • Grind the lavender buds finely using a spice grinder or mortar and pestle to prevent large, hard pieces in your cut-out cookies.
  • For a crispier cookie, roll the dough slightly thinner (closer to 1/8 inch) and bake for the shorter end of the time range.
  • Chill the cookie cutters briefly before cutting to help maintain sharp edges during baking.

Nutrition

Find it online: https://purecookingjoy.com/matcha-lavender-sugar-cookies-recipe/

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