Preparation Steps

• In a medium bowl, whisk together the flour and salt. Set aside.
• 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.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Gently fold in the chopped lavender buds and matcha powder until evenly distributed.
• 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 on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or 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.