1-First step: mix the dry ingredients Whisk 1 1/2 cups all-purpose flour and 1/2 teaspoon baking soda together in a medium bowl. This helps the leavener spread evenly through the dough, so the cookies bake with a soft, even texture. Set the bowl aside while you work on the wet mixture.

2-Second step: build the flavor base In a large bowl, blend the 1 1/2 tablespoons matcha powder and 1 1/2 tablespoons pure vanilla extract into a paste. This small step helps break up the matcha so it mixes smoothly into the dough. Then beat in the 1/2 cup unsalted butter at room temperature, 1 tablespoon creamy peanut butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/2 teaspoon coarse kosher salt until the mixture looks fluffy.

3-Third step: add the egg and flour Whisk in the 1 large egg at room temperature until the dough looks smooth. Then fold in the flour mixture just until combined. Do not overmix here, or the cookies can turn dense instead of soft.

4-Fourth step: chill and preheat Cover the dough and refrigerate it while you preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat. Chilling is one of the easiest ways to keep these Matcha Latte Cookies thick and neat.

5-Fifth step: scoop and bake Scoop the dough into 1 1/2-inch rounds and space them a few inches apart on the baking sheets. Bake for about 12 minutes, or until the cookies are puffed and just set. They may look a little underdone in the center, but that is fine because they finish cooking as they cool.

6-Sixth step: cool fully Let the cookies sit on the baking sheet for a few minutes, then move them to a wire rack to cool completely. These cookies deflate and turn chewier as they cool, which gives them a nice bakery-style texture. If you frost them too soon, the frosting can melt.

7-Seventh step: make the frosting For the vanilla frosting, whisk together the 3/4 cup granulated sugar, 3 tablespoons all-purpose flour, small pinch of coarse kosher salt, and 1 cup whole milk in a saucepan. Cook over medium heat, stirring often, until the mixture bubbles and thickens. Transfer it to a mixer bowl and beat until cool. Then gradually add the 1 cup unsalted butter at room temperature while beating, and mix in the 1 teaspoon pure vanilla extract until the frosting looks light and fluffy.

8-Final step: frost and finish Spread the frosting over the cooled cookies and top with nonpareil sprinkles if you want a playful finish. If you like a little contrast, a small pinch of flaky salt on top also works well. Serve right away, or chill the cookies briefly to set the frosting before storing.