📖 Instructions

1. Alright, first things first, let’s get organized. Preheat your oven to 350°F (175°C). Grab your baking sheet and line it with parchment paper. I cannot stress this enough: parchment paper is your friend. It prevents sticking, and nobody wants a cookie casualty.
2. In a medium-sized bowl, whisk together the flour, matcha powder, baking powder, and salt. Sift everything together for the best results, trust me on this. Get rid of those matcha clumps!
3. In a separate large bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. It’s kinda therapeutic, watching it all come together, isn't it?
4. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to make sure everything is mixed evenly. We don't want any sneaky pockets of unmixed butter or sugar.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing leads to tough cookies, and nobody wants that kinda heartache.
6. If you’re adding white chocolate chips or any other mix-ins, now’s the time! Gently fold them into the dough until they're evenly distributed. This is where you can get creative, my friend!
7. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much in the oven. Plus, cold dough is easier to work with.
8. Once the dough is chilled, roll it out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes, or just cut into squares with a knife. Whatever floats your boat!
9. Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie. This gives them room to spread without turning into one giant matcha monster.
10. Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be a little soft. Remember, they’ll firm up as they cool, so don’t overbake them!
11. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and fragile.
12. If you're feeling fancy, melt some white chocolate and drizzle it over the cooled cookies. Sprinkle with extra matcha powder for an extra pop of color and flavor. It's all about the presentation, right?