Matcha Cookies:
1️⃣ Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge, about 20 minutes.
2️⃣ Once the butter has reached room temperature, add the granulated sugar and whisk it together with a spatula for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
3️⃣ Add the egg and vanilla extract, and mix until combined.
4️⃣ In a separate bowl, stir together the flour, baking powder, baking soda, matcha powder, and salt. Add the dry ingredients to the wet ingredients and mix together with a spatula until combined.
5️⃣ Using a 2 tbsp (1.3 ounce/53 g) cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball and give them a light press to flatten slightly so they have a similar shape to a donut. Place the prepared cookies in the fridge to set for 30 minutes.
6️⃣ Meanwhile, preheat the oven to 180ºC (355ºF) and prepare a baking sheet with baking paper.
7️⃣ Once the 30 minutes have passed, place 6 cookies on the lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes.
8️⃣ Once baked, let the cookies cool down on the baking tray for 3 minutes as they will still be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
Mascarpone Cream:
