Set your oven to 350°F (175°C) and prepare a baking pan by laying parchment paper across its surface. For an extra smooth lift later, you can lightly spray the paper, it’s a little trick that makes life easier.

In a mixing bowl, cream the salted butter with granulated sugar until it’s pale, fluffy, and soft. This step is what gives your cookies that tender, melt-in-your-mouth texture. If the butter feels stiff, a few seconds in the microwave will soften it just enough.

Add the eggs one at a time, blending well, then stir in the vanilla. You’ll see the dough come together, silky and smooth, this is your cue that it’s ready for the dry ingredients.

Sift the matcha together with the flour, then whisk in the baking powder and baking soda. Slowly fold this mixture into the wet ingredients, being gentle so your cookies stay soft and light. Scraping the sides of the bowl now and then helps everything combine evenly.

Cover the dough and pop it in the fridge for 30–50 minutes. Chilling the dough makes it firmer and easier to scoop and roll.

In a small bowl, mix together the granulated sugar and powdered sugar for rolling. This coating creates those classic crinkly tops and gives each cookie a little snowy charm.

Scoop out portions of dough and roll each ball first in granulated sugar, then in the powdered sugar mixture. Be generous with the sugar, it adds to the cookie’s cozy, homemade look.

Place the cookies on the prepared sheet, leaving a little space for them to spread, and bake for about 12 minutes. The edges should be set while the centers remain slightly soft.

Give the cookies a few moments to rest on the pan before placing them on a wire rack to cool completely. This prevents them from breaking while still keeping that soft, delicate texture. Enjoy!