INGREDIENTS

• • ½ cup unsalted butter (room temperature)
• • ⅔ cup granulated sugar, plus more for rolling
• • 2 tsp Aiya Culinary Grade Matcha
• • 1 tsp toasted sesame oil
• • 1 tsp vanilla extract
• • 1 large egg (room temperature)
• • 1 ½ cups all-purpose flour
• • ½ tsp baking soda
• • black & white sesame seeds, for sprinkling

DIRECTIONS

• 1. Preheat oven to 350°F degrees. Line two baking sheets with parchment paper.
• 2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar & Matcha until fluffy.
• 3. Add the sesame oil, vanilla & egg. Beat until combined.
• 4. Sift in the flour, baking soda & salt. Beat until dough comes together.
• 5. Using a small ice cream scoop for evenly sized cookies, scoop the mixture into 16 rounds. Transfer 8 cookies to each prepared baking sheet & sprinkle with sesame seeds.
• 6. Bake until the edges begin to turn golden, about 10 minutes. Let cool completely before filling with a scoop of vanilla ice cream.