Matcha Latte Cookies

Make the cookies: In a medium bowl, whisk together the flour and baking soda.

• flour: 185 g
• baking soda: ½ tsp

In a large bowl, stir the matcha and vanilla into a paste using a wooden spoon or flexible spatula. Add the butter, peanut butter, granulated sugar, brown sugar and salt, then beat until pale green and fluffy. Switch to a whisk and beat in the egg until smooth.

• matcha: 1 ½ tbsp
• vanilla: 1 ½ tbsp
• butter: 113 g
• peanut butter: 1 tbsp
• granulated sugar: 150 g
• brown sugar: 50 g
• salt: ½ tsp
• egg: 1

Add the flour mixture to the wet ingredients and fold until just combined. Refrigerate the dough, uncovered, while the oven heats.

• flour mixture from step 1
• wet ingredients from step 2

Heat oven to 350 F (175C). Line a couple of baking sheets with parchment paper.

Using a 1 1/2-tablespoon cookie scoop or two spoons, scoop out 1½-inch rounds and place them a couple of inches apart on the baking sheets. Bake until puffed and no longer wet-looking on top, about 15 minutes . Let the cookies cool completely on the pan. (Unfrosted cookies can be stored in an airtight container for 2 to 3 days.)

If you’d like, make the frosting when you’re ready to serve the cookies: In a medium saucepan off the heat, whisk together the granulated sugar, flour and salt. Whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes , then continue whisking the mixture as it boils until thick like pudding, about 2 minutes longer. Transfer this hot mixture to the bowl of a stand mixer fitted with the paddle attachment.

• granulated sugar: 150 g
• flour: 3 tbsp
• salt
• milk: 237 ml

Beat on high speed until the bowl feels cool to the touch. It may take up to 10 minutes. With the mixer on medium-high speed, add the butter 2 tablespoons at a time, beating until smooth before each addition. When all of the butter has been incorporated, add the vanilla, then raise the speed to high and beat until very fluffy, 3-5 minutes .

• butter: 227 g
• vanilla: 1 tsp

Using a butter knife or spoon, frost each cooled cookie and top with sprinkles if you’d like. Serve immediately.