Prepare the dry ingredients:

• In a medium bowl, whisk together the flour, matcha powder, and salt. Set aside.

Cream the butter and sugars:

• In a large bowl, use an electric mixer to cream together the softened butter, powdered sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Add the vanilla extract:

• Mix in the vanilla extract until fully incorporated.

Combine the dry and wet ingredients:

• Gradually add the dry ingredients (flour, matcha, and salt mixture) to the butter-sugar mixture. Mix on low speed until the dough just comes together and forms a soft, smooth dough. Do not overmix.

Shape the dough:

• Turn the dough out onto a sheet of parchment paper or plastic wrap. Shape the dough into a log (about 1-2 inches in diameter). Wrap the dough tightly and refrigerate for at least 1 hour, or until firm.

Preheat the oven:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Slice and bake the cookies:

• Once the dough has chilled, remove it from the fridge and slice it into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart.
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center is set.

Cool and serve:

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of tea!