Cream together unsalted butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-5 minutes. Add egg and vanilla extract, mix until smooth.

In a separate bowl, sift together all-purpose flour, matcha powder, and baking powder. Gradually fold into the wet ingredients to form cookie dough.

Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Roll out the chilled dough to about 1/4 inch thickness and cut into desired shapes. Place on a parchment-lined baking sheet.

Bake for 10-12 minutes until edges are golden and centers are puffy. Let them cool.

Prepare the frosting by mixing powdered sugar, strawberry puree, and heavy cream until smooth.

Once cooled, frost the cookies and optionally sprinkle with freeze-dried strawberry crumbs or matcha powder.