Instructions

1. Heat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. Beat 2 sticks room temperature unsalted butter, 1 1/4 cups of the granulated sugar, and 1/2 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until smooth, about 30 seconds. Add 1 room temperature large egg and 2 teaspoons vanilla extract, and beat until combined, about 30 seconds.
3. Whisk 2 cups plus 3 tablespoons all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda together in a medium bowl. Add to the butter mixture and beat on low speed until just combined and no streaks of flour remain, about 45 seconds.
4. Divide the dough into 3 portions (about 9 1/2 ounces each). Transfer one portion to a bowl, a second portion to a second bowl, and leave the third portion in the mixer bowl. Add 2 tablespoons matcha powder to the one bowl, 2 tablespoons hojicha powder to the mixer bowl, and leave the last portion plain. Gently mix with a flexible spatula or the paddle attachment until the tea powders are combined with the dough.
5. Scoop out a 1-tablespoon portion of each dough. Combine the three together by rolling between the palms of your hands until smooth and there are no obvious ‘seams.’ Place on a baking sheet and repeat with the remaining dough.
6. Place the remaining 1/4 cup granulated sugar in a small bowl. Toss the dough balls in the sugar until coated. Place the dough balls on the prepared baking sheets, leaving 2 inches between each ball, 6 per baking sheet.
7. Bake one sheet at a time until the edges of the cookies are light golden brown, 10 to 13 minutes. Do not overbake the cookies. Pick up the baking sheet and rap the bottom on a heatproof surface to ‘de-puff’ the cookies. Let the cookies cool on the baking sheet for 10 minutes. Transfer to a wire rack and let cool completely.