There are some flavors that just wrap around you like a warm hug, aren’t there? For me, it’s the delicate dance between earthy matcha and fragrant lavender. It sounds a bit fancy, I know, but trust me, these Matcha Lavender cookies are anything but intimidating. They’re the kind of treat that whispers of spring mornings and quiet afternoons, and honestly, they’re surprisingly simple to whip up. I first stumbled upon this combination years ago, trying to recreate a memory of a tea ceremony I’d attended. The distinct, almost ethereal scent of lavender mixed with the grounding bitterness of matcha was so captivating, I knew I had to bring it into my kitchen. When I finally perfected this recipe, it was a revelation! They’re a delightful departure from your everyday chocolate chip, offering a subtle, sophisticated sweetness that makes you pause and savor each bite. They’re a bit like a gourmet experience, but with the comfort of something truly homemade.
Thank you for reading this post, don't forget to subscribe!What are Matcha Lavender Cookies?
So, what exactly are these magical little things? Think of them as your favorite buttery cookie, but with a beautiful emerald green hue and a fragrant, floral aroma. The matcha, which is that finely ground green tea powder, lends a lovely, slightly bitter, almost umami depth that perfectly balances the sweetness. It’s not overwhelmingly tea-like; it’s more of a grounding earthiness. Then comes the lavender. We’re talking culinary grade lavender, of course – the kind that’s dried and ready for baking. It adds this wonderfully calming, subtly floral note that is just divine. It’s not like eating potpourri, I promise! It’s a gentle perfume that elevates the whole cookie experience. It’s essentially a celebration of two beautiful, natural ingredients coming together in perfect harmony. Imagine a delicate shortbread meeting an artisanal tea blend – that’s the vibe.
Why you’ll love this recipe?
There are so many reasons why this recipe has become a staple in my kitchen, and I’m genuinely excited for you to discover them too! Firstly, the flavor profile is just… sublime. It’s not your average sweet cookie; it’s a sophisticated blend of earthy, slightly bitter matcha and the soothing, delicate floral notes of lavender. It’s a flavor that makes people stop and ask, “What *is* that?” It feels special, almost gourmet, but without any of the fuss. And speaking of fuss, let’s talk about simplicity. I know sometimes baking can feel like a chore, especially after a long day, but this recipe is a lifesaver. The steps are straightforward, and you don’t need any fancy equipment. I’ve made these when I’ve had just an hour to spare, and they came out beautifully. Plus, the ingredients are surprisingly budget-friendly. Matcha powder can seem a bit of an investment, but a little goes a long way, and you can find culinary lavender at most health food stores or online without breaking the bank. What I love most, though, is their versatility. These aren’t just for special occasions. I find myself craving them with my morning coffee, packing them for afternoon tea breaks, or even serving them as a light dessert after dinner. They’re a lovely alternative to heavier, richer cookies, and they always seem to impress, no matter how casual the gathering. Honestly, they’re proof that you don’t need complicated techniques to create something truly memorable.
How do I make Matcha Lavender Cookies?
Quick Overview
This recipe is all about combining simple ingredients with a few key techniques to create something truly special. You’ll be creaming butter and sugar, gently incorporating your dry ingredients, and then adding those star players: matcha and lavender. The dough comes together quickly, chills beautifully, and then it’s just a matter of slicing and baking. It’s a process that’s both relaxing and rewarding, and the aroma that fills your kitchen as they bake is simply divine. The ease of this recipe is what makes it a go-to for me, especially when I want a homemade treat that feels a little bit luxurious without a lot of effort.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour: This is your sturdy base. Make sure it’s all-purpose; cake flour can make them too delicate. I always lightly spoon my flour into the measuring cup and level it off with a straight edge to avoid packing too much in. Too much flour means dry, crumbly cookies, and nobody wants that!
1 cup (2 sticks) unsalted butter, softened: Use good quality butter here; it makes a difference in flavor. Make sure it’s truly softened, not melted. I usually leave mine out on the counter for about an hour before I start baking. It should give slightly when you press it with your finger.
⅔ cup granulated sugar: This provides sweetness and helps with browning. You can adjust this slightly if you prefer a less sweet cookie, but I find this is the perfect balance.
1 teaspoon vanilla extract: A classic for a reason. It enhances all the other flavors.
½ teaspoon salt: Crucial for balancing the sweetness and bringing out the other flavors.
“Packed with flavor and so simple. Exactly what I wanted from this Matcha lavender cookies!”
For the Matcha and Lavender Flavor:
2 tablespoons culinary grade dried lavender buds: Make sure they’re culinary grade! You can find these at specialty food stores or online. If they’re particularly fragrant, you might even use slightly less. I like to give mine a gentle crush between my fingers before adding them to release more of their aroma.
1 ½ tablespoons high-quality matcha powder: This is where the beautiful green color and earthy flavor come from. Use ceremonial grade if you can find it for the best flavor and vibrant color, but good quality culinary grade works wonderfully too. Sift it to avoid any clumps!
For the Optional Glaze:
1 cup powdered sugar: For that smooth, sweet finish.
2-3 tablespoons milk or lemon juice: Milk makes a classic glaze; lemon juice adds a lovely tang that complements the matcha beautifully. Start with less liquid and add more until you reach your desired drizzling consistency.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). Line a couple of baking sheets with parchment paper. This is a game-changer, folks! Parchment paper not only prevents sticking but also helps the cookies bake more evenly without browning too quickly on the bottom. Trust me on this one, it saves so much scrubbing later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, sifted matcha powder, dried lavender buds, and salt. If your lavender is in larger buds, you can give it a gentle rub between your fingertips to break it down a bit more before adding it. Whisking these together now ensures that the matcha and lavender are evenly distributed throughout the flour mixture, so you don’t get pockets of intense flavor. This even distribution is key to that beautiful, consistent flavor in every bite.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease!), cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. You want it to be pale yellow and airy. Then, beat in the vanilla extract. Make sure your butter is properly softened – not melted! Melted butter will result in cookies that spread too much and won’t have the right texture.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Be careful not to overmix here! Overmixing can develop the gluten in the flour too much, leading to tough cookies. You want to see just a few streaks of flour remaining, then stop. The dough will be soft but should hold its shape.
Step 5: Prepare Dough for Chilling
Gather the dough together and divide it in half. Shape each half into a log about 1 ½ to 2 inches in diameter. Wrap each log tightly in plastic wrap. Pop these logs into the refrigerator for at least 1 hour, or up to 3 days. Chilling the dough is super important! It firms up the butter, which prevents the cookies from spreading too much during baking, and it also allows the flavors to meld together beautifully. Plus, it makes the dough easier to slice.
Step 6: Slice & Arrange
Once the dough is well-chilled and firm, unwrap one log at a time. Using a sharp knife, slice the log into rounds about ¼ to ½ inch thick. Arrange the cookie slices on your prepared baking sheets, leaving about 2 inches between them. They will spread a little, but not too much thanks to the chilling. If the dough becomes too soft while you’re working, just pop it back in the fridge for a few minutes.
Step 7: Bake
Bake for 10-14 minutes, or until the edges are lightly golden and the centers look set. The exact time will depend on your oven and the thickness of your cookies. I like to watch for them to look slightly puffed and just beginning to set around the edges. Don’t overbake them! They’ll continue to cook a bit on the hot baking sheet after you remove them from the oven. You want a cookie that’s tender in the middle.
“The Matcha lavender cookies turned out amazing. My kids asked for seconds. Saving this one!”
Step 8: Cool & Glaze (Optional)
Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. If you’re opting for the glaze, whisk together the powdered sugar and milk (or lemon juice) in a small bowl until smooth. You’re looking for a consistency that’s thick enough to drizzle but not so thick that it won’t flow. Once the cookies are completely cool, drizzle the glaze over them using a spoon or a piping bag. Let the glaze set before serving.
Step 9: Slice & Serve
These are best served at room temperature. The flavors really shine through then. If you’ve glazed them, make sure the glaze is fully set before stacking or storing. They look beautiful piled high on a simple platter or served individually. Enjoy the delightful aroma and taste!
What to Serve It With
These matcha lavender cookies are so wonderfully versatile, they fit into almost any occasion. For a cozy breakfast, I love to pair them with a steaming mug of good quality coffee. The slight bitterness of the coffee is a perfect counterpoint to the cookie’s sweetness. They also make a surprisingly elegant addition to a brunch spread. Imagine them nestled amongst fruit salads and mini quiches – they add a unique, sophisticated touch without being too heavy. As a dessert, they’re a lighter alternative to rich chocolate cakes or pies. I often serve them with a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream, and sometimes even a few fresh berries. But honestly, my favorite way to enjoy them is as a simple, comforting snack with a cup of herbal tea in the afternoon. They’re perfect for those moments when you just need a little something sweet and calming. My kids, surprisingly, are huge fans and always ask for them when they’re craving a ‘special’ cookie. They love watching me drizzle the glaze, too!
Top Tips for Perfecting Your Matcha Lavender Cookies
I’ve made these matcha lavender cookies more times than I can count, and along the way, I’ve picked up a few tricks that I think you’ll find super helpful. For starters, when it comes to the matcha, quality really does matter. A good quality matcha will give you that vibrant green color and a smoother, less bitter flavor. Always sift your matcha powder to avoid any little clumps that can mess with the texture and appearance of your cookies. And speaking of texture, the key to avoiding tough cookies is to not overmix the dough. Once you add the dry ingredients to the wet, mix *just* until it comes together. You’ll see a few streaks of flour, and that’s your cue to stop! Overmixing develops the gluten and can make your cookies dense and hard. The chilling step is also non-negotiable. Resist the urge to bake the dough right away! Chilling the dough firms up the butter, which means your cookies will hold their shape better in the oven and won’t spread into flat discs. I usually aim for at least an hour in the fridge, but honestly, chilling it overnight is even better for flavor development. If you find your dough gets too soft while you’re slicing, don’t hesitate to pop it back in the freezer for 10-15 minutes – it makes slicing so much cleaner. When it comes to the lavender, make sure you’re using culinary grade. And if you’re sensitive to floral flavors, you can start with a little less and always add more next time. A good starting point is about 1 ½ tablespoons, but feel free to adjust to your preference. For the glaze, consistency is everything. I like my glaze to be pourable but not watery. If it’s too thick, add milk or lemon juice a teaspoon at a time. If it’s too thin, add a little more powdered sugar. A little drizzle goes a long way in making these cookies look extra special. Finally, don’t overbake! They’ll continue to firm up as they cool, so pulling them out when the edges are just set is perfect.
Storing and Reheating Tips
One of the best things about these matcha lavender cookies is how well they keep, making them perfect for making ahead of time. If you’ve made a batch and haven’t glazed them, you can store them in an airtight container at room temperature for up to 3-4 days. They tend to stay nice and tender. If you’ve added the glaze, I’d still keep them at room temperature, but I’d eat them within 2-3 days to ensure the glaze stays fresh and doesn’t get too sticky. For longer storage, the refrigerator is your friend, but I usually only do this if it’s very warm out or if I’ve added something perishable to the glaze. They’ll last about a week in the fridge in an airtight container, but they can sometimes lose a little of their tenderness, so I always recommend bringing them back to room temperature for about 15-20 minutes before serving. Now, for the freezer – these cookies freeze beautifully, both before and after baking! Unbaked cookie logs can be wrapped tightly in plastic wrap and then a layer of foil and frozen for up to 3 months. When you’re ready to bake, just slice and bake as usual, adding a minute or two to the baking time. Baked and completely cooled cookies can also be frozen in an airtight container with parchment paper between layers for up to 3 months. Thaw them overnight at room temperature. If they seem a little dry after thawing, a quick microwave zap (about 10-15 seconds) can help revive them, especially if they aren’t glazed. Always make sure they are completely cool before glazing and storing, and if you’re freezing glazed cookies, add the glaze *after* thawing and reheating to prevent it from becoming gummy.
Frequently Asked Questions
Final Thoughts
I truly hope you get a chance to try these Matcha Lavender cookies. They’re more than just a recipe to me; they’re a little piece of calm in my busy world, and I’m so excited to share that feeling with you. The way the earthy matcha and the floral lavender come together is just magical, creating a cookie that’s both comforting and sophisticated. They’re proof that sometimes, the most beautiful flavors come from the simplest, most natural ingredients. If you love this flavor combination, you might also enjoy my Earl Grey Shortbread or my Lemon Rosemary Scones – they share a similar vibe of subtle, elegant flavors. Please, if you make these, I’d absolutely love to hear about it! Drop a comment below and tell me how yours turned out, or share your own special variations. Your feedback truly makes my day! Happy baking, and may your kitchen be filled with wonderful aromas!
Matcha lavender cookies
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 tablespoon culinary lavender buds, finely chopped
- 2 tablespoon matcha powder
Instructions
Preparation Steps
- In a medium bowl, whisk together the flour and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a small bowl, combine the chopped lavender buds and matcha powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the lavender and matcha mixture.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
