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In a stand mixer or with your hand mixer fitted with the paddle attachment, cream your butter and sugar.
Add your egg, and beat until combined.
Add in your sifted matcha and baking powder, beat to combine, add vanilla and mix to combine.
Add in flour, mix just enough so that the dough pulls away cleanly from the bowl, don’t overmix.
Wrap in plastic, store in fridge until ready to use.
When ready to bake, preheat your oven to 350 degrees Fahrenheit.
Roll out your dough to ¼ or 8mm, cut out, place on baking sheet.
Put your cookies in the freezer for about 10 minutes prior to baking.
Bake 3-inch cookies approx. 10-12 minutes, remove from oven and let cool completely on the baking sheet until ready to decorate.