Matcha Sprinkle Snickerdoodles

1/2 cup (1 stick) unsalted butter

3/4 cup granulated sugar

1 large egg

1 tsp. vanilla extract

1 1/2 Tbsp. matcha powder

1 tsp. cream of tartar

1/2 tsp. baking soda

1/8 tsp. sea salt

1 1/3 cups all-purpose flour

4 Tbsp. naturally-dyed rainbow sprinkles

2 Tbsp. granulated sugar

1/2 tsp. ground cinnamon

1. In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar, and beat until creamy, about one mintue.
2. Add egg and vanilla extract, and mix again until combined and fluffy, about one minute. 
3. Add matcha powder and mix until wet combined.
4. Add cream of tartar, baking soda, and salt and mix again until combined. 
5. Gradually add flour to the mixer while running, and mix until dough is fully incorporated. 
6. Add rainbow sprinkles and mix until evenly distributed.
7. Preheat oven to 400 degrees F. 
8. In a small bowl, combine the rolling mixture: 2 Tbsp. granulated sugar plus 1/2 tsp. ground cinnamon.
9. Using a spoon, scoop dough and gently roll into one-inch balls using the palm of your hands. Roll balls of dough in cinnamon-sugar mixture to coat, then place on a lined baking sheet (parchment paper or a silicone baking mat). 
10. Bake cookies at 400 degrees F for 8-10 minutes. Remove from the oven, and let cool on the tray for 2 minutes before transferring cookies to a wire rack to cool completely.
11. Store cookies in an airtight container for up to 5 days.
    

Yield: 3 dozen