Preheat your oven to 350º Fahrenheit.
Pull out the butter to let it come to room temperature.
In a medium sized mixing bowl, use an electric mixer to cream together the softened vegan butter along with the brown and white sugar until well combined.
To this mixture, add the vanilla and the non-dairy milk, then mix again on low.
In the same bowl, add the flour, baking powder, and matcha powder. Use a mixing spoon or spatula to combine until you get a doughy texture, with no clumps.
Using a cookie scoop (or your hands), scoop out eight even-sized balls.
Place each cookie dough ball onto a parchment lined baking sheet with at least 1 inch between each cookie. Sprinkle additional white sugar on top of the dough (optional).
Bake the cookies at 350º Fahrenheit oven for 10-11 minutes. For a fully soft cookie, 10 minutes. For a soft center and crunchy edges, 11 minutes is ideal.
Allow the cookies to cool, sprinkle with powdered sugar (optional), then enjoy!