Step 1
Whisk together flour, matcha powder, baking powder, salt, and baking soda in a large bowl until thoroughly combined. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and the Redpath® Golden Yellow Sugar on medium speed until pale and fluffy; 3 minutes. Scrape down the bowl.
Step 3
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Step 4
Add in the dry ingredients. Mix on low speed until just combined. Increase speed to medium and mix for 30 seconds.
Step 5
Cover and place into the fridge to chill; 30 minutes (or overnight).
Step 6
Preheat oven to 350°F (176°C). Line two baking sheets with parchment paper.
Step 7
Remove cookie dough from the fridge. With a small, trigger-style scoop, scoop dough into 1 ½ tablespoon-sized balls (or weigh to 30 grams). Round balls with hands.
Step 8
Place the Redpath® Special Fine Granulated Sugar in a dish and the Redpath® Icing Sugar in another. Drop each ball into the Redpath® Special Fine Granulated Sugar and shake to evenly coat. Then drop sugared balls into the Redpath® Icing Sugar and shake to evenly coat; do not shake off excess sugar. Place onto the prepared baking sheets spaced about 2 inches apart.
Step 9
Place into the preheated oven and bake 10 to 15 minutes, until the edges are set and the tops have a crackled appearance. The centers should still look slightly soft. Remove from oven and allow to cool slightly on pans; 5 minutes before placing onto a wire cooling rack to cool completely.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Use a high-quality matcha tea powder with a bright green colour for best results.
*Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow Sugar; note that the resulting cookies will be less vibrant green in colour and may have a more pronounced caramel flavour.
