Cream butter, sugar, and matcha. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter pieces, sugar, and blue matcha powder until light and fluffy.

Add the egg and vanilla extract. Mix until just combined.

Mix and add dry ingredients. In a medium bowl combine the flour, baking powder and salt. Add these dry ingredients to your stand mixer bowl. Mix until just combined, pausing to scrape down the sides of the bowl periodically. Don’t overmix the cookie dough.

Chill. Cover the mixing bowl with plastic wrap or a cloth towel, then chill the dough in the fridge for 1 hour.

Preheat oven to 350F. Line a cookie sheet with parchment paper or a silpat.

Get your rolling sugar ready. Add about 3 tablespoons of sugar to a small plate.

Shape the cookies. Spoon two tablespoons of dough into your hands and roll into a ball. Roll the cookie dough ball in the sugar. Place on the cookie sheet and gently press the cookie down slightly. Repeat with remaining cookie dough until you have 10 balls. Space them about 2-3 inches apart because the cookies will spread during baking.

Bake and cool. Bake for 14-15 minutes until the edges are very lightly browned but the cookies are still soft in the center. Allow to cool for at least 10 minutes so the cookies can finish baking.