A fun and easy cookie dough to make for the holidays.  

Difficulty level: Beginner 
Preparation time: 10-15 minutes
Rest time in fridge: 30 mins - 1 hour
Cookie yield: 18-20pcs (with a 1.5 inch sized scoop)
Baking temperature: 325°F

Dry ingredients
- 140 grams all purpose flour 
- 15 grams baker's matcha 
- 1 tsp baking powder
- 1/8 tsp salt 

Wet ingredients
- 2 large eggs 
- 100 grams white granulated sugar 
- 35 grams honey 
- 60 grams melted unsalted butter 

Icing sugar to roll the cookie dough balls in 
- roughly 100 grams or less

Steps

1. Sift flour, baking matcha, baking powder and salt into a bowl

2. In a separate bowl, mix your eggs, white sugar, honey and melted butter with a whisk until smooth. 

3. Add your dry sifted mix into the wet mixture and use a spatula to gently mix until combined, once the mixture comes together do not over mix. 

4. Rest your cookie dough in the fridge for at least 30 minutes to 1 hour, this allows you to scoop your batter more easily. 

5. After your dough has rested long enough, heat your oven to 325°F

6. Scoop your cookie dough with an 1.5 inch sized scoop and drop the scooped batter into a bowl of icing sugar, roll around and shape into a ball. Make sure your cookie dough balls are covered fully in icing sugar. 

7. Using a baking pan lined with parchment paper. Bake from 10-12 minutes, depending on your oven, you may want to rotate your trays half way through for even baking.

Notes: The texture of these cookies are soft and cake-like, please test bake 1 cookie first to prevent over baking. 

Shelf life of cookies: Best eaten same day, otherwise keep in airtight container once fully cooled and eat within 3 days.