Amazing Lavender Matcha Cookies: 12 Divine Bites

You know, one of the things I absolutely adore about being in the kitchen is stumbling upon flavor combinations that just *sing*. And let me tell you, my lavender matcha cookies? They absolutely sing! It all started one afternoon when I was playing around with some beautiful culinary lavender I’d picked up from a local farm and some really lovely ceremonial grade matcha powder. I wasn’t sure if it would work, but I just had this feeling. The idea of that soft, floral whisper of lavender mingling with the deep, earthy notes of matcha felt like pure magic waiting to happen. These aren’t your average sugar cookies, oh no. They’re incredibly delicate, with this subtle dance between floral and earthy that’s just… wow. It’s a little taste of sunshine and green fields all rolled into one perfect bite. Trust me, once you try these lavender matcha cookies, you’ll understand exactly what I mean!

Why You’ll Love These Lavender Matcha Cookies

Honestly, these cookies are a little bit of a showstopper, but in the most relaxed way possible! Here’s why I think you’ll be making them again and again:

• Unique Flavor Combo: Forget boring vanilla! The mix of delicate floral lavender with the earthy, deep matcha is just *chef’s kiss*. It’s a flavor profile you won’t find everywhere, making your baking truly special.
• Super Easy to Make: Even if you’re new to baking with herbs or matcha, these are straightforward. No fancy techniques needed, just mix, bake, and frost. It’s a weekend baking project that feels totally achievable.
• Perfect for Any Occasion: These little gems are fantastic for afternoon tea, a pretty addition to a cookie platter, or even a unique treat for a bridal shower or spring gathering. They just look so elegant!
• They’re just… pretty! That soft green from the matcha and the hints of purple from the lavender are just darling.

Gathering Your Lavender Matcha Ingredients

Alright, let’s get down to business and gather up everything we need for these beautiful lavender matcha cookies. It’s always best to have all your ingredients prepped and ready to go before you dive in – it makes everything flow so much smoother. Trust me on this one!

For the cookies themselves, you’ll want:

• 1 cup unsalted butter, make sure it’s nice and soft (leave it out on the counter for a bit before you start)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour (just your everyday kind is perfect)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons culinary lavender buds, and these really need to be ground up nice and fine – a spice grinder or a mortar and pestle works wonders here. We don’t want big chewy bits of lavender, just that lovely subtle flavor.
• 1 tablespoon matcha powder – find a good quality one for the best color and taste!

And for that dreamy frosting, we’ll need:

• 1/2 cup unsalted butter, again, softened
• 2 cups powdered sugar (sometimes called confectioners’ sugar)
• 2 tablespoons milk (any kind will do)
• 1 teaspoon vanilla extract
• 1 teaspoon matcha powder (for that pretty green swirl!)
• 1/2 teaspoon culinary lavender extract – this is optional, but it adds an extra layer of gorgeous floral flavor if you have it!

Crafting Your Lavender Matcha Cookies: Step-by-Step

Alright, let’s get our hands a little floury and make these beauties! It’s not complicated at all, but a few little tricks make all the difference. First things first, make sure your oven is preheated to 350°F (that’s 175°C), and grab yourself some parchment paper to line your baking sheets. This step is key for easy cleanup and making sure your cookies don’t stick, trust me!

In a big ol’ bowl, we’re going to cream together that softened butter and the granulated sugar. You want this mixture to get nice and light and fluffy. It’s kind of like whipping air into it, which is exactly what gives the cookies their tender bite. Once that looks good and creamy, beat in your egg and vanilla extract. Just make sure it’s all smooshed together really well.

Now for the fun part! Grab another bowl and whisk together your flour, baking powder, salt, that finely ground culinary lavender, and your gorgeous matcha powder. This is where all the magic happens! Gradually add these dry ingredients to your wet ingredients. Mix it until it’s *just* combined. Seriously, don’t overmix here! Overmixing is the enemy of tender cookies, and we want these lavender matcha cookies to be melt-in-your-mouth delightful, not tough. You’ll see a lovely pale green dough forming, flecked with those little bits of lavender. It’s so pretty!

Time to shape them! Roll your dough into little balls, about an inch wide. Pop them onto those prepared baking sheets, leaving about 2 inches between each one because they’ll spread out a bit. Then, just gently flatten each ball. You can use the bottom of a glass (dip it in a little flour if it’s sticking!) or just use your hands. They don’t need to be perfectly flat, just a little squished. Into the oven they go for about 9 to 12 minutes. Keep an eye on them; you want the edges to be just lightly golden, not super brown. A little shy of done is better than overdone, honestly.

Once they’re out of the oven, let them hang out on the baking sheets for a few minutes. They’re delicate right out of the heat. Then, carefully move them over to a wire rack to cool completely. This is super important before we frost them, otherwise, you’ll have a melty mess! Think of these as a cousin to my matcha cookies or even my lemon cookies in terms of how they bake up – delicate and lovely. Enjoy the process!

Whipping Up the Perfect Lavender Frosting

Now for the crowning glory of our lavender matcha cookies: the frosting! This isn’t just any frosting; it’s got those same beautiful flavors that make the cookies so special. It’s super simple to whip up, and it makes these cookies look and taste absolutely divine. Don’t worry if you’re not a frosting pro, this is super forgiving!

Grab a bowl and beat that softened butter until it’s nice and creamy. Then, start adding in the powdered sugar, a little at a time, alternating with that couple of tablespoons of milk. Keep mixing until you get a consistency that’s smooth and spreadable – not too stiff, not too runny. If it seems a bit thick, just add another tiny splash of milk. If it’s too thin, a bit more powdered sugar should do the trick.

Next, stir in the vanilla extract, along with that teaspoon of matcha powder for a lovely color and extra hint of earthiness. If you’re using it, add in the lavender extract now too. Give it all a good final mix until everything is smooth and that beautiful pale green color is evenly distributed. It’s going to smell dreamy! This frosting is kind of like a lighter version of the cream cheese frosting you might find on my pumpkin cookies, but with these unique floral and earthy notes.

Tips for Baking Success with Lavender Matcha

You know, baking is a bit like a conversation with your ingredients. Sometimes you get it perfect the first time, and other times you learn a thing or two along the way! For these lavender matcha cookies, here are a few little tricks I’ve picked up that will help them turn out just wonderfully:

• Mind Your Lavender: It’s super important to use culinary-grade lavender buds! The stuff you might have in your garden isn’t always treated to be eaten, and it can sometimes have a really strong, almost soapy taste if you use too much. And remember to grind them up super fine!
• Don’t Overwork That Dough: I can’t stress this enough! Once you add the dry ingredients to the wet, just mix until everything is *barely* combined. Overmixing develops the gluten too much, and that can make your cookies tough instead of tender. Gentle is the name of the game.
• Watch the Bake Time: Ovens can be tricky! These cookies bake up quickly. You want them just lightly golden around the edges. They’ll continue to firm up as they cool. If they look done to you, they probably are, even if the center seems slightly soft.
• Cooling is Key: Seriously, let them cool completely on the wire rack before frosting. I know it’s tempting, but hot cookies and frosting just turn into a sticky mess. Patience here really pays off for that beautiful smooth finish.

Ingredient Notes and Substitutions for Lavender Matcha Cookies

Sometimes you might be missing an ingredient or just want to tweak things a little, and that’s totally okay! For these lavender matcha cookies, here are a few notes on the star players:

Culinary Lavender: This is a must! Make sure you’re using lavender that’s specifically meant for cooking, not just any pretty flowers from the garden. If you can’t find culinary lavender buds, you might be able to find dried lavender in small jars at specialty food stores or online. Just be sure it’s labeled for culinary use. You only need a very little bit; too much can make things taste like soap!

Matcha Powder: For the best flavor and that gorgeous green color, try to grab a good quality matcha. Ceremonial grade is lovely for drinking, but a good culinary grade matcha works perfectly here and is often more budget-friendly. If you find you absolutely can’t get matcha, you could try skipping it, but you’ll miss out on that lovely earthy depth and pretty color!

Lavender Extract: This little bottle is optional, but oh-so-good. If you don’t have it, your cookies will still be delicious with just the ground lavender buds. You could even try steeping a tiny bit more lavender in the milk for the frosting for about 15 minutes, then straining it out before you mix the frosting, for an extra kick of floral goodness.

Frequently Asked Questions about Lavender Matcha Treats

Can I use dried lavender instead of culinary buds?

You absolutely can use dried lavender, but make sure it’s culinary grade! Sometimes, if you just grab lavender from your garden, it can have a really strong, even soapy flavor. Using dried culinary lavender buds, finely ground, is totally fine. You might even need a tiny bit less than fresh, so start with maybe 1.5 tablespoons of dried and see how that goes!

How should I store these lavender matcha cookies?

These cookies are best stored in an airtight container at room temperature. They’ll stay yummy for about 3 to 4 days. If you stack them, maybe pop a little piece of parchment paper between the layers so the frosting doesn’t stick.

Can I make the cookie dough ahead of time?

Oh, for sure! You can totally make the dough for these lavender matcha cookies a day or two in advance. Just wrap it up really well in plastic wrap and pop it in the fridge. When you’re ready to bake, just let it sit out for about 15-20 minutes to soften up a bit so it’s easier to roll into balls. It’s a great way to get a head start!

My frosting is too thin/thick, what should I do?

No worries, it happens! If your frosting is too thin for your lavender matcha cookie masterpiece, just add a little more powdered sugar, a tablespoon at a time, until it’s thicker. If it’s too thick and stiff, add a tiny splash more milk, just a teaspoon at a time, until it’s perfectly spreadable. It’s all about getting that right consistency!

Nutritional Information for Lavender Matcha Sugar Cookies

Just a little heads-up, these numbers are estimates, okay? What you end up with can totally vary depending on the exact brands you use and how big you make those cookies! But for one lavender matcha cookie, you’re looking at roughly:

• Serving Size: 1 cookie
• Calories: 180
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 15g
• Protein: 2g
• Cholesterol: 30mg
• Sodium: 50mg

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