Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tablespoon matcha green tea powder (culinary grade for best flavor)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional, adds a subtle nutty warmth)
- For the Lavender Frosting:
- 1 ½ cups powdered sugar, sifted
- 3 tablespoons unsalted butter, softened
- 1–2 teaspoons dried culinary lavender, finely ground (use a mortar and pestle or spice grinder)
- 2–3 tablespoons heavy cream or whole milk
- ½ teaspoon vanilla extract
- Pinch of salt
Substitution tips: If you don’t have almond extract, feel free to skip it or replace it with an equal amount of vanilla extract. For a dairy-free version, substitute the butter and cream with coconut oil and coconut milk, though the flavor and texture will shift slightly.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of Mama Lou’s careful preparation—she believed a good foundation meant a good result.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside. The matcha will give the dough a lovely green tint, so don’t be alarmed if it looks different from your usual sugar cookie dough.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. I remember Ouma and I trying to outdo each other in how long we could cream butter and sugar—she always won with the fluffiest texture!
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing will make the cookies tough, and Mama Lou always said, “Gentle hands make tender treats.”
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. If the dough feels too soft or sticky, chill it in the refrigerator for 15-20 minutes first. This little pause is perfect for a quick chat or a sip of tea.
- Lightly flatten each ball with the bottom of a glass or your palm to about ½ inch thick.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden. The centers will look soft but will set as they cool. This is one of those moments when patience pays off—I often sneak a peek through the oven window, reminding myself that good things come to those who wait.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cooling is crucial—frosting warm cookies will melt it into a sugary puddle.
- While the cookies cool, prepare the lavender frosting. Beat together the softened butter and powdered sugar until smooth and creamy.
- Add the finely ground lavender, vanilla extract, salt, and 2 tablespoons of cream or milk. Beat until fluffy. Add more cream if needed to reach your desired consistency—spreadable but not runny.
- Once the cookies are completely cool, spread a generous layer of lavender frosting on each one. This is my favorite part because the aroma of lavender brings back all those afternoons spent with Mama Lou’s garden just outside the kitchen window.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
