In a large bowl, whisk together the all-purpose flour, baking powder, matcha powder, and salt.

In another bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Incorporate the egg and vanilla extract into the creamed mixture, mixing until smooth.

Gradually add the dry ingredients into the wet mixture, folding gently until just combined.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

Scoop out golf ball-sized portions and roll them into balls, coat with granulated sugar and then with powdered sugar.

Place the sugared cookie balls on the prepared baking sheets and bake for 12-14 minutes.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.