Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

Incorporate the egg and vanilla extract into the butter mixture, mixing well until combined.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until a cohesive dough forms.

Roll the dough into small balls, approximately 1 inch in diameter, and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes until the edges are lightly golden. Remove from the oven and let cool on a wire rack.

In another mixing bowl, beat the softened butter until creamy.

Slowly add in the powdered sugar, continuing to mix until smooth.

Stir in the heavy cream, vanilla extract, and ground lavender until fluffy.

Once the cookies are completely cool, frost each with a generous layer of lavender frosting. Optionally, sprinkle a tiny bit of matcha powder or add a single lavender bud on top.