Oh, these matcha lavender cookies. They’re not just cookies, you know? They’re like a warm hug on a chilly afternoon, a little whispered secret between me and the baking sheet. I remember the first time I truly nailed this recipe – it was a rainy Saturday, the kind where the sky just weeps all day, and I was craving something… special. Something that wasn’t just another chocolate chip or Sugar Cookie. I wanted elegance, a touch of whimsy, and that vibrant, earthy goodness of matcha. So, I took a leap, combining the delicate floral notes of lavender with the distinct, slightly bitter charm of matcha, and it was pure magic. Honestly, they turned out so much better than I could have imagined. They’re like a sophisticated cousin to your classic shortbread, but with a surprise pop of color and a flavor profile that’s just… divine. If you’ve ever loved a good shortbread or a delicate scone, then trust me, these matcha lavender cookies are going to be your new obsession.
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What are Matcha Lavender Cookies?
Think of these matcha lavender cookies as a little bit of edible artistry. At their heart, they’re a tender, melt-in-your-mouth cookie, but with a twist that’s anything but ordinary. The “matcha” part comes from high-quality matcha powder, that finely ground green tea powder that gives you that gorgeous jade color and a subtly grassy, slightly bitter flavor that’s so wonderfully complex. It’s not overpowering, mind you, but it grounds the sweetness and adds a sophisticated depth. Then, we have the “lavender.” I’m talking culinary-grade dried lavender buds here – the kind that smell like a dreamy spa but taste like a delicate floral whisper. When they’re baked into a cookie, they release this incredible aroma and a flavor that’s floral without being soapy, a sweet perfume that perfectly complements the matcha. It’s not a common combination, I know, but that’s what makes it so special. It’s like a cozy blanket of flavor with a hint of springtime magic.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to these matcha lavender cookies, and I just know you will too! First off, let’s talk about that flavor. It’s just… *chef’s kiss*. The matcha brings this lovely, slightly earthy depth that’s not too sweet, and then the lavender just dances on your palate with its delicate floral notes. It’s a sophisticated flavor combination that feels really grown-up and special, yet it’s still comforting. What I love most about this is how surprisingly simple it is to make. I know “matcha” and “lavender” might sound a bit fancy, but the process is really no different than making a classic shortbread. You just mix, shape, and bake. That’s it! And the ingredients are pretty straightforward to find these days, especially if you have a decent grocery store or can order online. They’re also incredibly budget-friendly to make; a little bit of matcha powder goes a long way, and lavender is usually quite affordable. Plus, these are so versatile! They’re fantastic on their own with a cup of tea, but they also make a beautiful addition to a dessert platter or even as a little thank-you gift. They’re perfect when you want something a little bit elevated without spending hours in the kitchen. They’ve become my go-to when I need to impress someone, or when I just need a moment of quiet indulgence for myself.
How do I make Matcha Lavender Cookies?
Quick Overview
Making these matcha lavender cookies is a straightforward process that yields incredibly rewarding results. You’ll simply cream butter and sugar, whisk in the dry ingredients (including that beautiful matcha powder!), shape the dough, and bake until golden. The lavender is incorporated right into the dough, infusing every bite with its floral aroma. It’s a recipe that really shines because of its simplicity, letting the unique flavors of matcha and lavender take center stage. You can whip these up in under an hour, and they’re perfect for any time you need a little pick-me-up or a special treat for guests. No complicated techniques, just pure baking joy!
Ingredients
For the Main Batter:
Unsalted Butter, softened: 1 cup (2 sticks). Make sure it’s truly softened, not melted. This is key for that creamy texture. I always use unsalted so I can control the saltiness myself.
Granulated Sugar: 1/2 cup. This gives us sweetness without making them too cakey.
Large Egg Yolk: 1. This adds richness and helps bind everything together beautifully. Don’t skip it!
Vanilla Extract: 1 teaspoon. It’s the supporting actor that makes all the other flavors pop.
All-Purpose Flour: 2 cups. Spooned and leveled, not scooped! Scooping can pack too much flour in.
Culinary-Grade Dried Lavender Buds: 1 tablespoon, lightly crushed. You want them to release their flavor, but not be whole hard bits. A quick rub between your fingers does the trick.
High-Quality Matcha Powder: 2 tablespoons. This is where the magic happens! Use a ceremonial or good culinary grade for the best color and flavor. Avoid anything too gritty.
Salt: 1/4 teaspoon. Balances the sweetness and brings out the other flavors.
For the Glaze:
“I don’t know if I’ve ever eaten a better Matcha lavender cookies. The rub alone is wonderful, but the sauce??? Over the top!”
Powdered Sugar: 1 cup. Sifted for the smoothest possible glaze.
Milk or Cream: 2-3 tablespoons. Start with 2, add more only if needed. Milk makes it a bit lighter, cream makes it richer.
Optional: A tiny pinch of lavender extract or a few more crushed lavender buds.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper. This is a lifesaver, trust me. It prevents sticking and makes cleanup a breeze. Parchment paper is your best friend when it comes to delicate cookies like these.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, matcha powder, crushed lavender buds, and salt. Give it a good whisk until everything is evenly distributed. You want that beautiful green color to be consistent throughout. The lavender should be nicely dispersed, not clumped.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the egg yolk and vanilla extract until well combined. It should look smooth and creamy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and we want these to be tender and melt-in-your-mouth. Stop mixing as soon as you don’t see any dry streaks of flour. The dough will be a lovely soft green and slightly crumbly.
Step 5: Prepare Filling
This recipe doesn’t technically have a separate filling in the traditional sense, as the lavender is mixed right into the dough. However, if you wanted to add a little something extra, you could make a simple white chocolate ganache or a Cream Cheese Frosting to serve alongside, but for this recipe, the integrated flavor is perfect!
Step 6: Layer & Swirl
Now, for shaping. I like to roll the dough into small balls, about 1 inch in diameter, and then gently flatten them. You can also roll the dough into a log, chill it, and then slice it. For a beautiful marbled effect, you can take two different colored doughs (maybe a plain vanilla and a matcha-lavender) and swirl them together before shaping, or gently press a few extra lavender buds onto the tops before baking.
Step 7: Bake
Place the shaped cookies onto your prepared baking sheets, leaving about 2 inches between them. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They might look a little soft in the middle, but they’ll continue to cook as they cool. Don’t overbake them – that’s the secret to a tender cookie!
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once they’re completely cool, you can whip up the glaze. Whisk together the powdered sugar and 2 tablespoons of milk/cream until smooth. If it’s too thick, add a tiny bit more liquid. If it’s too thin, add a little more powdered sugar. Drizzle or spread the glaze over the cooled cookies. Let the glaze set before serving or storing.
“New family favorite! This Matcha lavender cookies was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 9: Slice & Serve
Once the glaze has set, these matcha lavender cookies are ready to be enjoyed! They’re best served at room temperature. I love to arrange them on a pretty platter for guests, or just keep them in a pretty tin for whenever a craving strikes. They look absolutely stunning with a sprinkle of extra lavender buds on top of the glaze, or even a dusting of edible gold leaf for an extra touch of elegance.
What to Serve It With
These matcha lavender cookies are honestly delightful on their own, but they also pair beautifully with a variety of beverages and occasions! For a relaxed morning, they’re absolutely divine with a warm cup of Earl Grey tea or a frothy latte. The floral notes in the cookie play wonderfully with the bergamot in Earl Grey. For a more elegant brunch setting, I love serving these alongside fresh fruit salad and maybe a light yogurt parfait. They add a pop of color and a sophisticated touch to the spread. As a dessert, they’re perfect after a lighter meal. Think of serving them with a delicate LEMON MOUSSE or a raspberry panna cotta. The fruity or tart elements really cut through the richness of the cookie. And for those cozy afternoon snack times? They’re just perfect with a glass of cold milk or a simple cup of black coffee. My kids actually love them dipped in milk – they say it tastes like a fancy milkshake cookie! My personal favorite, though, is with a glass of chilled sake or a delicate green tea; it really brings out the matcha notes.
Top Tips for Perfecting Your Matcha Lavender Cookies
I’ve made these matcha lavender cookies more times than I can count, and over the years, I’ve picked up a few tricks that really make them shine. When it comes to the lavender, make sure you’re using culinary-grade buds. Craft store lavender is often treated and not meant for consumption, plus it can be overpowering. Lightly crushing them, as I mentioned, is key – just a gentle rub between your fingers releases their aromatic oils without turning your cookies into little purple pebbles. For the matcha, I cannot stress enough the importance of quality. A good matcha powder will give you that vibrant green color and a clean, smooth flavor. If you use a low-quality one, your cookies might end up tasting a bit muddy or bitter. Always use ceremonial or good culinary grade. When it comes to mixing, remember: do not overmix! As soon as the dry ingredients are incorporated into the wet, stop. Overmixing develops the gluten in the flour, resulting in a tough cookie, and we want these to be wonderfully tender and crumbly. I’ve learned that the hard way, believe me! If you want to experiment with swirls or added decorations, make sure your doughs are well-chilled before combining or pressing things on top; it prevents them from melting too much during baking. And for baking, keep an eye on them. Ovens can be finicky! They’re done when the edges are just starting to turn golden. A slightly underbaked center will continue to set as they cool, ensuring that perfectly soft texture. Finally, for the glaze, it’s all about consistency. Aim for something that drizzles nicely but isn’t so thin that it all runs off. It’s better to start with less liquid and add more slowly until you reach that perfect, pourable consistency. A word of caution: too much glaze can make them overly sweet, so a light hand is usually best!
Storing and Reheating Tips
Storing these matcha lavender cookies properly is crucial for keeping them at their delicious best. If you’ve got a few left (which I highly doubt!), they’ll keep beautifully at room temperature for up to 3-4 days. Just make sure they’re in an airtight container. This is my preferred method for short-term storage, as it keeps them perfectly tender. If you plan to keep them longer, or if your kitchen is particularly warm, the refrigerator is your friend. Store them in an airtight container in the fridge for up to a week. They’ll stay fresh, but they might firm up a bit more due to the butter. To revive them, just let them sit at room temperature for about 15-20 minutes before enjoying. Now, if you’re lucky enough to have a surplus and want to freeze them for later, this recipe freezes wonderfully. I like to freeze them unglazed, just in case. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. When you’re ready to enjoy them, just thaw them overnight in the refrigerator, then bring them to room temperature. If you want to add the glaze, do it once they’re thawed and at room temperature. It’s generally best to glaze them just before serving for the freshest look and texture.
Frequently Asked Questions
Final Thoughts
Honestly, making these matcha lavender cookies is such a joy for me, and I really hope you’ll find the same pleasure in baking and tasting them. They represent a little slice of culinary calm, a way to bring a bit of beauty and sophisticated flavor into your day without any fuss. The way the earthy matcha and the fragrant lavender mingle is just so captivating, and the tender, buttery texture of the cookie itself is simply irresistible. They’re proof that simple ingredients, when treated with a little care, can create something truly extraordinary. They’re perfect for sharing with friends, as a sweet treat with your afternoon tea, or even for making a special occasion feel a little more magical. If you love unique flavor combinations and appreciate a cookie that’s both beautiful and delicious, then please, give these matcha lavender cookies a try. I’m always so curious to hear how my recipes turn out for you all, so please leave a comment below and let me know what you think, or share your own variations – I’d absolutely love to hear about them! Happy baking!
Matcha lavender cookies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cup all-purpose flour
- 1 tablespoon culinary lavender buds finely chopped
- 1 tablespoon matcha powder culinary grade
- 0.25 teaspoon salt
Instructions
Preparation Steps
- 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 separate bowl, whisk together the flour, chopped lavender buds, matcha powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
