Name: Heavenly Matcha Lavender Sugar Cookies for Unique Flavor Bliss Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (can substitute with gluten-free flour blend); 2 tablespoons cornstarch (added for tenderness); 1 teaspoon baking powder (check for freshness); 1/2 teaspoon baking soda (optional for a denser cookie); 1/2 teaspoon salt (use light salts for health); 2 tablespoons culinary-grade matcha powder (can substitute with cocoa powder); 1/2 cup unsalted butter, softened (can use margarine or vegan butter); 1 cup granulated sugar (coconut sugar is a substitute); 1 large egg (for vegan option, use 1/4 cup applesauce); 1/2 cup sour cream or plain Greek yogurt (plain yogurt or buttermilk works too); 1 teaspoon vanilla extract (no substitutes recommended); 2 cups powdered sugar; 1/4 cup whole milk or heavy cream (almond or coconut milk can be substituted); 1 tablespoon culinary lavender buds (ensure it’s culinary grade); Light purple gel food coloring (optional for aesthetic charm)

Ingredients

2 cups all-purpose flour (Can substitute with gluten-free flour blend)

2 tablespoons cornstarch (Added for tenderness)

1 teaspoon baking powder (Check for freshness)

1/2 teaspoon baking soda (Optional for a denser cookie)

1/2 teaspoon salt (Use light salts for health)

2 tablespoons culinary-grade matcha powder (Can substitute with cocoa powder)

1/2 cup unsalted butter, softened (Can use margarine or vegan butter)

1 cup granulated sugar (Coconut sugar is a substitute)

1 large egg (For vegan option, use 1/4 cup applesauce)

1/2 cup sour cream or plain Greek yogurt (Plain yogurt or buttermilk works too)

1 teaspoon vanilla extract (No substitutes recommended)

2 cups powdered sugar (Syrup can be an alternative)

1/4 cup whole milk or heavy cream (Almond or coconut milk can be substituted)

1 tablespoon culinary lavender buds (Ensure it’s culinary grade)

Light purple gel food coloring (Optional for aesthetic charm)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and matcha powder.

Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer for 2-3 minutes until fluffy.

Step 4: Mix in the egg, sour cream, and vanilla extract until smooth.

Step 5: Gradually add the dry mixture to the wet mixture, mixing until a thick dough forms.

Step 6: Form dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, flattening each slightly.

Step 7: Chill the dough balls in the refrigerator for about 20 minutes.

Step 8: Bake for 9-11 minutes until edges are set but centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Step 9: To make the frosting, heat the milk and steep the lavender buds for 4-5 minutes, then strain out the buds.

Step 10: Beat the softened butter and powdered sugar until fluffy, gradually mixing in the lavender-infused milk.

Step 11: If desired, mix in light purple gel food coloring for a charming touch, then frost the cooled cookies.

Step 12: Allow frosted cookies to set at room temperature before serving.

Tips & Variations

For a vegan version, substitute the egg with 1/4 cup applesauce and use vegan butter.

Replace matcha powder with cocoa powder for a chocolate twist.

Use coconut sugar instead of granulated sugar for a richer flavor.

Ensure lavender buds are culinary grade to avoid bitterness and maintain safety.

Chilling the dough helps prevent spreading and keeps the cookies thick and tender.

FAQs

Can I use regular milk instead of heavy cream?

Yes, whole milk or heavy cream both work well for the frosting. You can also substitute with almond or coconut milk if you prefer a dairy-free option.

How do I make sure the lavender flavor isn’t overpowering?

Steeping the lavender buds in warm milk for a few minutes extracts a subtle floral flavor. Avoid steeping too long or using too many buds to keep the taste delicate.