Step 1

Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need to line 2 baking sheets or make these in 2 rounds).

Step 2

Sift and mix dry ingredients (flour, matcha, baking soda, cream of tartar, salt) in a large bowl and set aside.

Step 3

Place softened cubed butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture is pale and fluffy (1-2 minutes). Use a spatula to scrape any ingredients from the side of the bowl.

Step 4

Add vanilla extract, egg, and egg yolk and mix for 2 minutes until well-combined.

Step 5

Add dry ingredients and mix until just combined and cookie dough forms. Do not overmix.

Step 6

Using a cookie scoop or your hands, grab around 40g (1.4oz) of cookie dough and roll into a ball. Repeat for the remaining cookie dough.

Step 7

Roll each cookie dough ball into some sugar and transfer to baking sheet, leaving a 2 inch space between each one.

Step 8

Bake in the oven for 11-13 minutes, or until the edges start to turn slightly golden brown. Cookies will be soft when out of the oven and will harden as they cool.

Step 9

If you'd like flat, wrinkly cookies, carefully lift the baking sheet (be careful as it would be hot), then bang down on a heat-proof surface a few times, to force cookies to breathe out all their hot air and flatten. Allow to cool slightly, then transfer to a wire rack to cool completely.