Place the butter in a bowl and let it sit at room temperature until softened.
Once the butter is softened, add the Wasanbon sugar (or regular sugar) and mix thoroughly with a whisk until fully combined.
Sift the matcha powder, flour, and salt, then add them to the butter mixture. Use a rubber spatula to mix until the ingredients are evenly combined.
Divide the dough into three equal parts.
Place each portion of dough on plastic wrap and shape it into a square rod about 3 cm (1.2 inches) wide.
Freeze the dough for 1 hour until firm.
Remove the dough from the freezer and let it sit for about 5 minutes before cutting.
Cutting the dough while still frozen can cause it to crack.
Slice the dough into 1 cm (0.4 inch) thick pieces and lightly sprinkle Wasanbon sugar (or regular sugar) on the cut surfaces.
Place the sliced dough on a baking tray lined with parchment paper. Bake in a preheated oven at 170°C (338°F) for about 13 minutes.
The cookies expand slightly during baking, so leave enough space between them.
Check the cookies frequently while baking to prevent burning, as this can diminish the flavor of the matcha. If necessary, cover them with aluminum foil to avoid browning.
Remove from the oven, let the cookies cool completely, and enjoy!
Tips
Sift the matcha powder, flour, and salt beforehand to ensure they mix evenly and create a smoother texture.
Avoid overbaking, as it can reduce the fresh, delicate flavor of the matcha. Keep a close eye on the oven temperature.
You can use various types of sugar, but Wasanbon sugar is highly recommended for its perfect pairing with matcha.
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