Melt 1 cup of unsalted butter and let it cool to room temperature. Blend the cooled, melted butter with 1 cup of granulated sugar until smooth, then incorporate 1 egg and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 2 tablespoons of matcha powder, and 1/4 teaspoon of salt. Gradually mix the dry ingredients into the wet mixture until just combined.

Scoop about 11 tablespoon-sized balls onto a parchment-lined baking sheet, ensuring they are spaced. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 180ºC (355ºF). Once chilled, place 6 balls of dough on another prepared baking sheet, spaced about 2 inches apart.

Bake the cookies for about 10-11 minutes, until the edges are slightly golden. Cool on the baking sheet for about 3 minutes before transferring to a wire rack.

In a large bowl, whip together 1 cup of mascarpone cheese, 1/2 cup of confectioners’ sugar, and 1/2 cup of heavy cream until stiff peaks form, about 3-5 minutes.

Once cooled, pipe the mascarpone cream onto each cookie and sift some matcha powder over them for presentation.