Preheat your oven to 350F. Add parchment paper or a silicone baking mat to two baking sheets. Set aside.

In a stand mixer or large bowl with an electric mixer, beat the room temperature butter with the sugar for 1-2 minutes or until it's light and fluffy. Add the eggs and vanilla extract and beat on medium speed for 30 seconds or until smooth and combined.

In a medium-sized bowl, add the all-purpose flour, matcha, baking powder, salt, and matcha. Whisk until fully combined and the mixture is a pale light green color.

Turn the mixer on medium-low speed and add the dry ingredients to the wet ingredients in batches just until combined. Do not overwork the dough.

Roll the cookie dough into balls that are 1.5-2 tablespoons large. Add the remaining granulated sugar to a bowl and add the powdered sugar into a separate bowl. Roll each ball in granulated sugar, then coat it generously into the powdered sugar. It may look like there is a lot of powdered sugar on the cookie dough, but it will spread out when baked.

Add the sugar-coated cookie dough balls onto the prepared sheet pan and space about 2 inches apart. Bake for 12-14 minutes or until the cookies have "cracked". You want to make sure you take them out after they have finished spreading and the edges get slightly crispy. This will ensure the cookie stays soft.

Remove the cookies from the oven. Let them cool for 10 minutes on the sheet pan before moving them to a wire cooling rack to cool completely.