Matcha Latte Cookies

In a medium bowl, whisk together the all-purpose flour and baking soda.

In a large bowl, stir the matcha powder and vanilla extract into a paste using a wooden spoon or flexible spatula.

Add the unsalted butter, peanut butter, granulated sugar, light brown sugar, and kosher salt to the matcha paste. Beat until the mixture is pale green and fluffy.

Switch to a whisk and beat in the large egg until smooth.

Add the flour mixture to the wet ingredients and fold until just combined. Do not overmix.

Refrigerate the dough, uncovered, while the oven heats.

Heat oven to 350°F (175°C). Line a couple of baking sheets with parchment paper.

Using a #40 (1 ½-tablespoon) cookie scoop or two spoons, scoop out 1 ½-inch rounds and place them a couple of inches apart on the prepared baking sheets. Bake until puffed and no longer wet-looking on top, about 12 minutes.

Let the cookies cool completely on the pan. They will continue to cook and deflate as they cool, becoming chewier.

In a medium saucepan off the heat, whisk together the granulated sugar, all-purpose flour, and kosher salt. Whisk in the whole milk until smooth.

Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes. Continue whisking as it boils until thick like pudding, about 2 minutes longer.

Transfer this hot mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the bowl feels cool to the touch, which may take up to 10 minutes. With the mixer on medium-high speed, add the unsalted butter 2 tablespoons at a time, beating until smooth before each addition. When all of the butter has been incorporated, add the vanilla extract, then raise the speed to high and beat until very fluffy, 3 to 5 minutes.

Using a butter knife or spoon, frost each cooled cookie. Top with nonpareil sprinkles, if desired.

Serve immediately. Unfrosted cookies can be stored in an airtight container for 2 to 3 days.