Matcha is a nutrient-rich powder made from green tea. It figures prominently in the traditional Japanese tea ceremony. By itself, matcha is an acquired taste, but it pairs wonderfully with other flavors, especially in desserts.
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt (kosher or sea)
2 teaspoons matcha powder, divided
1⁄2 cup (1 stick) unsalted butter, softened
1⁄2 cup (8 tablespoons) cannabutter, softened
1 1⁄2 cups granulated sugar
1 teaspoon vanilla extract
4 tablespoons buttermilk, divided 1 cup confectioners’ sugar
2 tablespoons milk
Decorations, such as colored dragées
- Preheat the oven to 340°F. Have 2 cookie sheets handy.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon of the matcha powder.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer or a wooden spoon in a large bowl), combine the unsalted butter, cannabutter, and granulated sugar. Beat on medium speed until fluffy.
- Reduce the speed to low and add the egg, vanilla, and 3 tablespoons of the buttermilk. Beat until well mixed, about 1 minute.
- Add the flour mixture and mix until just combined.
- Form the dough into a ball, wrap the ball in plastic wrap, and refrigerate it for 1 hour.
- Working with pieces of chilled dough, roll them between your palms into 1 1⁄2-inch balls and place them on the ungreased cookie sheets 2 inches apart.
- With your palm, flatten the balls and brush the tops with the remaining 1 tablespoon of the buttermilk.
- Bake until the cookies are light golden brown around the edges, 8 to 10 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.
- Repeat with the remaining dough, cooling the baking sheets between batches.
- In a small bowl, combine the confectioners’ sugar with the milk and remaining 1 teaspoon of the matcha powder, stirring well so there are no lumps. Brush the glaze onto the cooled cookies and decorate.