Craftsman & Wolves’ Matcha Snickerdoodles

• 1 c flour
• 1/2 tsp baking soda
• 1/4 tsp Diamond kosher salt
• 1 T plus 3/4 tsp matcha, divided (matcha is ground green tea powder and should be found in most well-stocked grocery stores in the tea/coffee section)
• 1/2 c (1 stick) butter at room temperature
• 1/4 c brown sugar
• 2 tsp honey
• 1 egg
• 1 tsp finely-grated lemon zest
• 1/2 c white chocolate – chopped – or 1/2 c white chocolate chips
• 1/4 c sugar

Whisk the flour, baking soda, salt, and 1 T of matcha in a medium bowl.  With an electric mixer beat the butter, brown sugar, and honey until light and fluffy.  Add the egg and lemon zest and beat again until very pale, 4 minutes or so.

Stir the flour mixture into the egg mixture until it’s well incorporated.  Fold in the white chocolate pieces.

Wrap the dough in plastic and chill for several hours – or up to 5 days.  If it’s been in the fridge for more than a few hours, let the dough come to room temperature before baking.

When ready to bake, preheat the oven to 350 degrees.  Whisk the 1/4 c sugar with the remaining 3/4 tsp matcha.  Scoop the dough by scant tablespoonfuls onto 1 parchment-lined baking sheet, spacing about 1″ apart.

Bake the cookies until the edges are slightly golden – about 10-15 minutes.  Take them out of the oven and let sit for no longer than a minute or two, then gently toss the cookies in the matcha sugar mixture.  Place on a wire rack to cool.  Store at room temperature for 2-3 days.