Matcha–White Chocolate Sugar Cookies

Step 1

Scramble ½ cup granulated sugar and ½ tsp. matcha in a minute bowl; keep aside.

Step 2

Scramble flour, baking soda, salt, and remaining 2 Tbsp. matcha in a medium bowl. The consume of an electrical mixer on medium-high tempo, beat butter, brown sugar, honey, and remaining ¼ cup granulated sugar in a medium bowl unless gentle and fluffy, about 4 minutes. Add egg, egg yolk, and lemon zest and mix unless very pale, about 4 minutes.

Step 3

Lower mixer tempo to low and, with motor running, add flour combination; combine unless no dry spots reside. The consume of a wooden spoon or rubber spatula, combine in white chocolate.

Step 4

Wrap dough in plastic and relax after all 2 hours and up to 5 days. If chilling bigger than about a hours, let dough sit down at room temperature 1 hour to soften forward of scooping and baking.

Step 5

Preheat oven to 350°. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1” aside. (Or, for trim and natty cookies with ideal edges, like those in our checklist, part same quantity of dough into the cups of a mini muffin pan lined with nonstick vegetable oil spray.)

Step 6

Bake cookies, rotating baking sheet halfway via, unless bottoms and edges are barely golden and cooked (high will no longer scrutinize moist), 8–10 minutes.

Step 7

Straight away—nonetheless gently—toss cookies in reserved matcha sugar and recount on wire racks; let chilly.

Step 8

DO AHEAD: Retailer cookies airtight at room temperature up to 2 days.