1-First Step: Mix the dry ingredients Start by setting out two bowls so the process stays tidy. In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon baking soda until the mixture looks even. This helps the baking soda spread through the dough so the cookies bake up evenly. At the same time, line your baking sheets with parchment paper and make sure your butter and egg are at room temperature. That little bit of planning makes the mixing step much smoother and helps the dough come together without overworking it.

2-Second Step: Make the matcha paste and cream the butter In a large bowl, mix 1 1/2 tablespoons matcha powder and 1 1/2 tablespoons pure vanilla extract into a paste. This step helps break up the matcha so it blends into the dough without clumps. The vanilla also softens the matcha flavor a little, giving the cookies that latte-like taste. Next, add 1/2 cup unsalted butter at room temperature, 1 tablespoon creamy peanut butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/2 teaspoon coarse kosher salt. Beat the mixture until it looks fluffy and well blended. This usually takes a few minutes with a mixer and gives the cookies their light, tender texture.

3-Third Step: Add the egg and flour mixture Whisk in 1 large egg at room temperature until the dough looks smooth. The egg helps bind everything together and gives the cookies structure. Once the egg is mixed in, the dough should look creamy and slightly thick. Fold in the flour mixture just until combined. Try not to overmix at this stage, since too much stirring can make the cookies tough. The dough will be soft, so it needs to rest before baking.

4-Fourth Step: Chill the dough Refrigerate the dough before baking. This step helps the cookies hold their shape in the oven and makes them easier to scoop. If you are short on time, even a short chill is better than none, but longer chilling usually gives better control and a more even bake. While the dough chills, go ahead and prepare your baking sheets, preheat the oven, and gather a cookie scoop or spoon. A little prep here saves time later and keeps the baking flow smooth.

5-Fifth Step: Bake the cookies Heat the oven to 350 degrees Fahrenheit. Once the dough is chilled, scoop 1 1/2-inch rounds onto the parchment-lined sheets. Leave a little space between each one so they have room to puff up. Bake for about 12 minutes, or until the cookies look puffed and set around the edges. They may seem a little soft in the center, but that is part of the charm. Let them cool completely on the pan, because they will settle and firm up as they cool.

6-Sixth Step: Make the frosting For the frosting, whisk 3/4 cup granulated sugar, 3 tablespoons all-purpose flour, and a small pinch of coarse kosher salt with 1 cup whole milk in a saucepan. Cook over medium heat, stirring often, until the mixture thickens. It should feel like a smooth pudding base before you remove it from the heat. Transfer the cooked mixture to a mixer and beat until cool. Gradually add 1 cup unsalted butter at room temperature, then beat in 1 teaspoon pure vanilla extract. Keep mixing until the frosting becomes fluffy, smooth, and spreadable. If it looks loose at first, keep beating because it will come together as it cools.

7-Seventh Step: Frost and finish Once the cookies are fully cooled, spread or pipe the frosting over the tops. If you want a little sparkle and crunch, add nonpareil sprinkles while the frosting is still soft. For a simple finish, you can also leave them plain or dust them lightly with powdered sugar. Serve the cookies on a platter right away, or chill them briefly to let the frosting set. They are lovely with tea, coffee, or a cold drink, and they make a pretty addition to any dessert table.