Ingredients:

  • 1 cup (2 sticks or 227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract (5ml)
  • 2 ¼ cups (281g) all-purpose flour
  • 2 tablespoons (12g) culinary grade matcha powder
  • 1 teaspoon baking powder (5g)
  • ½ teaspoon salt (2.5g)
  • 2 tablespoons granulated sugar
  • 1 teaspoon culinary grade matcha powder

Instructions:

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, matcha powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use cookie cutters (or a knife) to cut out desired shapes.
  8. Combine 2 tablespoons of sugar with 1 teaspoon of matcha powder in a small bowl. Brush a thin coat of egg wash over the cut out cookies and sprinkle matcha sugar over the cookies.
  9. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.