Components:

• ⅔ cup butter, softened
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1¾ cups all-cause flour
• 2 tbsp matcha inexperienced tea powder
• 1 tsp baking powder
• ½ tsp salt

Instructions:

1. In a colossal bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Plug collectively flour, matcha inexperienced tea powder, baking powder and salt; step by step trip into butter combination until dough comes collectively.
2. Divide dough in half and wrap every in plastic wrap. Refrigerate for 1 hour. Let stand at room temperature until comfy ample to roll out, about quarter-hour.
3. Preheat oven to 350 °F. Line baking sheet with parchment paper. Scheme aside.
4. Pronounce dough on a flippantly floured surface and roll to ¼ creep thick. Exercise cookie cutter to bear cookie shapes, re-rolling any scraps. Repeat activity with the assorted dough.
5. Pronounce cookies on ready baking sheet and bake for 10 to 12 minutes or until edges are light brown. Let cookies cool for a minute on baking sheets on racks then switch to racks and let cool entirely.

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