Lavender Moon Matzah Cookies

If there’s one thing that I really love, it’s lavender. Really, anyone who knows me will tell you that. It’s so fresh and clean and relaxing. Which is why I will literally find any excuse to add it into my life. I even went so far as to make my own lavender extract (3:1 vodka and dried lavender infusing over 2 weeks and stored in a clean glass jar).

So what does this have to do with Passover? Well, upon making our own matzah last year for the first time, my husband proclaimed that we were never buying matzah again. We owe our success to Modern Jewish Baker by Shannon Sarna and her very thorough section on making matzah that doesn’t suck. Her recipe for Cinnamon Sugar Matzah in particular was highly inspirational to me.

This year, we experimented with all kinds of flavors, like Everything Bagel Seasoning, rosemary, and even a red pepper one. But the real winner was the recipe that I developed for lavender matzah. Even my mom said it was everything she wanted matzah to be, haha!

Matzah isn’t that complicated a recipe anyway, so adding in flavor is not only really fun, but adds an extra level of fun to the Passover prep. The drizzle of almond bark and extra sprinkle of lavender buds and colorful sugar add just the right amount of sweetness to make these “cookies” the perfect post-seder dessert. They’re also an excellent pick-me-up with a cup of afternoon tea.

Some things to keep in mind for making your own matzah: it’s a team effort since it needs to be made in less than 18 minutes. If you choose to use cookie cutters, don’t worry about the scraps. They will bake up nicely and make a really lovely cereal for weekday breakfasts. Otherwise, these will taste and look just as good as squares or rounds or whatever shape you roll them out to be.

Have you made your own matzah before?

Lavender Moon Matzah Cookies

Cook Time 18 mins
Course Dessert
Servings 18 Cookies


Lavender Matzah

  • 1 Cup Flour
  • 1 Tablespoon Vegetable Oil
  • 1/4 Cup, plus 1 T Warm Water
  • 1/2 Teaspoon Lavender Extract
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon Dried Lavender
  • 1 Drop Purple Food Coloring Gel Optional

Matzah Decorating

  • 1 Ounce Almond Bark Melted
  • 1/2 Teaspoon Dried Lavender Optional
  • 1/2 Teaspoon Purple Sugar Optional


  • Set the timer for 18 minutes.
  • Mix the matzah ingredients together and knead.
  • Roll the dough paper-thin and quickly cut out moon shapes.
  • Prick the matzah with a fork and bake at 500 degrees Fahrenheit for 2-3 minutes on each side.
  • While the matzah is cooling, melt the almond bark in a microwave-safe dish in the microwave in 15 second increments, stirring in between.
  • Drizzle the almond bark over the matzah and sprinkle sugar and dried lavender on the drizzle to decorate.

Leave a Reply