Matcha Sugar Cookies With Lavender Frosting (Printable)

Delicate matcha sugar cookies with fragrant lavender buttercream frosting for elegant teatime.

# What You'll 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
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 until evenly blended.
03 - Beat butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to the wet mixture on low speed, mixing until just incorporated. Do not overmix.
06 - Scoop tablespoon-size portions of dough and roll into balls. Arrange on prepared baking sheets with 2 inches of spacing between each ball.
07 - Gently press each dough ball with your palm or the bottom of a glass to slightly flatten.
08 - Bake for 10-12 minutes until edges are set but centers remain soft. Cool on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
09 - Beat butter until creamy, then gradually incorporate powdered sugar. Add milk, ground lavender, vanilla, and salt. Whip until light and fluffy. Add purple food coloring if desired.
10 - Once cookies have cooled completely, spread a layer of lavender buttercream over each cookie. Sprinkle with additional lavender buds for garnish.

# Expert Advice:

01 -
  • The earthy matcha balances the floral lavender in a way that feels sophisticated but not pretentious
  • These cookies look absolutely stunning on a platter, like something from a French patisserie
  • The dough comes together quickly but the results taste like you spent hours perfecting them
02 -
  • These cookies continue cooking on the hot baking sheet, so removing them while centers look slightly soft is crucial
  • Culinary lavender is much milder than craft store lavender—using the wrong kind will make your cookies taste like soap
  • The frosting must wait until cookies are completely cool or it will melt right off
03 -
  • Underbake by one minute if you prefer softer, chewier cookies
  • Double the lavender in the frosting if you love floral flavors

Go back