Step 1: Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Line a baking sheet with parchment paper. This will make for easy cleanup and prevent the cookies from sticking.
Step 3: In a mixing bowl, whisk together the granulated sugar, neutral oil (or melted butter/coconut oil), plant milk, and vanilla extract until well combined.
Step 4: In another bowl, sift together the all-purpose flour, matcha powder, baking powder, and kosher salt. Sifting helps to aerate the flour and remove any lumps.
Step 5: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling helps the cookies hold their shape while baking.
Step 7: Once chilled, scoop out tablespoon-sized portions of dough. Roll each portion into a ball and then roll the ball in powdered sugar, ensuring it’s fully coated.
Step 8: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set and the tops are crinkled.
Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
