In a mixing bowl, beat the butter and sugar until fluffy.

Add the egg and beat well until the mixture looks pale.

Add baking powder, peppermint extract, salt, and matcha powder, then beat well until all blended.

Add flour, beat the dough until all mix together. The mixture will look crumbly, not wet, but manageable to roll it. Divide the dough into two portions.

Put a sheet of parchment paper on the countertop, roll the dough into 1/4 of an inch thickness. Move the parchment paper with the rolled dough on it to the baking sheet.

Roll the second portion of the dough on the parchment paper, move the parchment paper with the rolled dough to the baking sheet by stacking on top of the first rolled dough. Put another layer of the parchment paper on top of the cookie dough.

Chill it in the fridge for an hour.

Prepare another baking sheet layered parchment paper.

Take the chilled dough out on the countertop, then use your favorite cookie cutter to shape it. Transfer the cut-out cookies into the prepared baking sheet. I use a thin spatula for this job.

Repeat with all remaining dough until all used up.

When the oven ready, take the whole baking sheet with the chilled cut-out cookies on it and put it in the oven. Bake for 10 - 12 minutes until the bottom of the cookies slightly golden brown but the cookies still soft.

Let the cookies cool on the baking sheet for 5 minutes then cool it entirely on the cookie rack before put them in the jar. Make sure the cookies are completely cool before you decorate it.