Add flour, salt and matcha green tea powder to a medium sized mixing bowl. Mix together with a rubber spatula and set aside.

Add butter and brown sugar to a large mixing bowl. Cream butter and sugar together with an electric hand mixer, until fluffy. Add Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and mix again, until thoroughly combined.

In three batches, add the flour mixture to the creamed butter and sugar mixture, mixing just to combine with a rubber spatula.

Split the cookie dough in half and cover with plastic wrap in the bowl. Refrigerate for at least 10 to 15 minutes.

Place one piece of cookie dough between two pieces of parchment paper and roll to 1/4-inch thickness with a rolling pin. Place the rolled out cookie dough with the parchment paper into the refrigerator for at least 20 minutes. Repeat with the other half of the cookie dough.

Heat oven to 350 degrees F.

Add some flour to a small bowl and dip your cookie cutter into the flour. Remove the top piece of parchment paper and cut out shapes with your cookie cutters. Place the cut-outs onto a parchment lined cookie sheet.

Bake the cookies for 9 to 10 minutes, watching carefully because the baking time will depend on the thickness of your cookies.

When the cookies are done, place the parchment paper with the cookies on a cooling rack. Allow the cookies to fully cool before dipping them in chocolate.

Dip each cookie into the chocolate. Serve and enjoy!