Description
Indulge in these Perfect Matcha Lavender Sugar Cookies, a delightful fusion of earthy matcha and fragrant culinary lavender. Soft and tender cookies are balanced with a creamy lavender-infused frosting, creating a blissful treat perfect for tea time or special occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons culinary-grade matcha powder
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
Lavender Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons whole milk or heavy cream
- 2 tablespoons culinary lavender buds
- 1 drop light purple gel food coloring (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and culinary-grade matcha powder until thoroughly combined.
- Cream butter and sugar: Using a mixer, cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add wet ingredients: Incorporate the egg, sour cream or Greek yogurt, and vanilla extract into the creamed butter and sugar. Mix until the batter is smooth and fully combined.
- Combine dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape and chill dough: Scoop 2-tablespoon portions of dough, roll them into balls, and flatten each slightly. Place the dough on a baking sheet and chill in the refrigerator for at least 20 minutes to help the cookies hold their shape during baking.
- Bake the cookies: Bake chilled dough in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers still appear slightly underdone. Remove from oven and allow cookies to cool completely on a wire rack.
- Prepare lavender milk: Warm the whole milk or heavy cream in a microwave-safe bowl for 10 to 20 seconds. Add the culinary lavender buds and let them steep for 4 to 5 minutes to infuse the cream with lavender flavor.
- Strain lavender milk: Strain out the lavender buds, retaining the infused milk for use in the frosting.
- Make frosting: Beat the softened butter and sifted powdered sugar together until smooth. Gradually add the lavender-infused milk, mixing until the frosting reaches a smooth, spreadable consistency.
- Optional coloring and decorating: If desired, tint the frosting with one drop of light purple gel food coloring. Spread or pipe the frosting onto the cooled cookies as preferred.
Notes
- Chilling the dough is essential for preventing excessive spreading and maintaining cookie shape.
- Adjust the steeping time of lavender buds based on your desired frosting intensity.
- You can substitute sour cream with plain Greek yogurt for a slightly tangier cookie.
- Use culinary-grade lavender to ensure safety and avoid bitterness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
