Matcha Cookies

Let's Cook

1. Step 1.

   In a medium bowl, sift together 1 cup all-purpose flour, 1 tablespoon matcha green tea powder, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature) and ¼ cup sugar in a large bowl on low speed until combined and smooth, about 3 minutes. Add the flour mixture and mix until the dough comes together.

3. Step 3.

   Divide the dough in half. Place each half on a piece of plastic wrap and shape into a log about 1½ inches thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to a week).

4. Step 4.

   While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper. After chilling, slice the dough logs crosswise into ¼-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 2 inches apart.

5. Step 5.

   Bake, rotating the positions of the baking sheets halfway through, until the dough no longer looks raw and the cookies are just barely set at the edges, 8 to 9 minutes. Let the cookies cool completely on the baking sheets on a cooling rack.

6. Step 6.

   Once cool, if desired, dip half of each cookie into melted semisweet or white chocolate and let set on parchment paper until the chocolate hardens.