Ingredients

• 3 ¼ cups flour
• 2 tbsp. matcha powder
• 1 ½ tsp. baking powder
• 1 tsp. Dutch-process cocoa powder
• ½ tsp. kosher salt
• 1 cup sugar
• 20 tbsp. unsalted butter, softened
• 1 tbsp. milk
• 1 ½ tsp. vanilla extract
• 1 egg

Instructions

1. Whisk together flour, matcha powder, baking powder, cocoa, and salt in a bowl; set aside. In another bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3-4 minutes. Add milk, vanilla, and egg, and beat until smooth. Add dry ingredients, and mix until just combined. Transfer to a work surface and shape into a disk; wrap with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
2. Heat oven to 375°. Transfer dough to a floured work surface, and using a rolling pin, roll until ¼" thick. Using a 3 ¼"-long Christmas tree cutter, cut out cookies, and place 2" apart on parchment paper-lined baking sheets. Bake until edges are lightly golden, about 10 minutes.