Pass the flour, matcha, baking powder and salt through a fine mesh sieve to sift them.
140 grams all purpose flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 15 grams matcha powder
Add the eggs and sugar to a mixer bowl and beat together until light in color. You can also do this with a whisk by hand.
2 large eggs, 134 grams granulated sugar
Slowly beat the melted butter into the egg mixture until it's fully incorporated.
57 grams unsalted butter
Dump the dry ingredients into the wet ingredients and mix together until there are no dry areas and the dough has the texture of soft frosting.
Refrigerate the dough for at least an hour or until it is firm enough to scoop.
Line a baking sheet with parchment paper. Prepare a bowl with the remaining 1/3 cup of sugar and another bowl with 1/3 cup of powdered sugar. Put the oven rack in the center position and preheat to 320°F (160°C).
When the dough is ready, use a large spoon or a small ice cream scoop to scoop out a golf-ball-sized ball of dough and drop it into the granulated sugar. Roll it around in the sugar to coat evenly, and then use your hands to roll it into a sphere.
70 grams granulated sugar
Transfer the ball of matcha cookie dough into the powdered sugar and roll it around until the ball is totally white.
40 grams powdered sugar
Place the sugar-dusted ball on your prepared cookie sheet and repeat with the remaining dough.
Bake the cookies until they've flattened out slightly and the tops have cracked, but the cookie is still soft in the center. This took 11 minutes in my convection oven, but baking times will vary by oven, so keep an eye on them.
When the cookies are done, remove them from the oven and let them cool for a few minutes before transferring them to a cooling rack to cool completely.