Matcha Sugar Cookies with Lavender Frosting
Delicate matcha sugar cookies topped with a light lavender frosting, offering a perfect balance of earthy and floral flavors in an easy-to-make treat.
Ingredients
For the Cookies
- 2 cups all-purpose flour Measure precisely for best results.
- 1/2 cup matcha powder Use culinary-grade matcha for best flavor.
- 1/2 teaspoon baking powder Helps cookies rise.
- 1/4 teaspoon salt Enhances flavor.
- 1 cup unsalted butter, softened Should be at room temperature.
- 1 cup granulated sugar Provides sweetness and structure.
- 1 large egg Room temperature.
- 1 teaspoon vanilla extract Adds flavor.
For the Lavender Frosting
- 1 cup powdered sugar Sift to avoid lumps.
- 2 tablespoons dried lavender flowers Use culinary-grade lavender.
- 2 tablespoons milk or cream Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, matcha, baking powder, and salt until evenly combined.
- In another bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Roll the dough into 1–1.5 inch balls and place on the baking sheet, flattening each slightly.
Baking
- Bake for 10–12 minutes until the edges are golden and centers remain soft.
Frosting
- Whisk together powdered sugar, dried lavender, and milk until smooth.
- Frost cooled cookies and allow frosting to set before serving.
Notes
Store frosted cookies in an airtight container in the fridge for up to 5 days. For longer storage, freeze unfrosted cookies for up to 3 months.