• 1 stick butter, softened
• ⅞ cup of granulated sugar
• 1 cup + 2 tablespoons all-purpose flour
• 2 eggs
• 1¼ tablespoons culinary grade matcha powder
• 1 teaspoon baking powder
• Pinch of salt

Directions:

1. Cream together the butter and sugar in a large mixing bowl - it should be creamy colored and airy. A hand blender or stand mixer works well for this. This helps the cookie become fluffy and chewy.
2. Gently incorporate the eggs to the butter mixture one at a time.
3. In a separate bowl, sift together all the dry ingredients.
4. Add the dry ingredients to the wet by adding a little at a time and folding or gently mixing the batter together. Keep going until you've incorporated all the remaining flour mixture. The dough should be a beautiful green color.
5. Chill the dough for at least an hour - up to overnight. The longer the better!
6. Preheat your oven to 325 F.
7. Roll the dough into balls the size of ping pong balls and place them on a non-stick cookie sheet.
8. Bake them for 12-15 minutes until the bottoms just start to become golden brown and the cookie no longer looks wet in the middle. Note: you can always bake them at 350 F for a less moist, fluffy cookie. It will bake faster by about 2-4 minutes 350 F so watch them closely.
9. Remove and let cool on a rack and enjoy!

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