Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine cold butter and sugar into the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium speed until pale yellow in color, with a light and creamy consistency. Scrape down the sides and bottom of the bowl and paddle.
Add vanilla, flour and the first measurement of salt.
Continue to mix until dough just comes together. Do not overwork the dough. Scrape down the sides and bottom of the bowl.
Place a mixing bowl on a scale and tare to zero. Weigh the total weight of the cookie dough.
Transfer half the weight of the dough back into the bowl of the kitchen aid or Hobart stand mixer. Add the measured amount of sifted matcha.
Mix half the dough with matcha with a paddle attachment until fully incorporated.
Portion all of the cookie doughs into 8 oz portions. On a half sheet tray, roll each portion into cylinder logs that are 1" thick. (See Video)
Place 4 logs (2 of each) onto parchment, alternating plain, matcha, plain, matcha as shown in the photo.
Roll the dough to create a cylinder shape approximately 2 inches wide. See photo & video.
Wrap the dough in the parchment paper, ensuring all sides are sealed. Chill in the refrigerator for at least one hour or overnight.
To Cut: Unwrap and place dough cylinder onto a sanitized and dry cutting board. Slice into 3/8" thick disks. Cookie pucks may be frozen for up to two weeks.
To Bake: Place the second quantity of sugar in a small bowl, press one side of each cookie into the sugar. Arrange the cookies sugar side up onto a parchment-lined half sheet tray, no more than 12 per half sheet tray.
Evenly distribute a pinch of kosher salt over the surface of each cookie.
Place cookies into a preheated 325°F oven, low fan. Bake for 18 - 20 minutes, until the bottoms of the cookies turn light golden brown.
Remove from the oven and hold at room temperature.
Dip half of each cookie into freshly prepared Matcha Lemon Icing as shown in the video.
Once the icing has set, transfer to clean airtight food storage containers. Cover, label, date and store for service.