I recently bought a huge $25 tub of matcha because I hadn’t made any matcha desserts yet. At first, I wanted to try a matcha tiramisu, but since I’d never baked cookies before, I decided to make matcha cookies instead. While researching, I learned that there are different grades of matcha, the highest being ceremonial matcha, which has a lighter color and richer taste. The one I bought was just regular matcha, but I figured it would be perfect for baking. Like most of my desserts, I ended up over baking these because I was scared they weren’t fully cooked. When the oven timer first went off, the cookies looked too soft, the crust was barely formed, and they seemed fragile when I tapped them. So I baked them for about eight more minutes, which turned out to be a big mistake! They came out a bit too hard, though thankfully they softened up a little after popping them in the microwave. The center was still slightly fudgy and gooey, which made them taste better than they looked. I also tried the tortilla trick: placing a tortilla in the cookie container to help keep them soft. The idea is that the tortilla absorbs excess moisture and transfers it to the cookies, making them softer. Apparently, it works great for bread too, but I didn’t have any on hand. I think the trick worked somewhat, but since I kept the cookies in the fridge, they didn’t stay as soft as I hoped. Overall, I’d give this recipe 4 out of 5 cactuses. The recipe itself was good and easy to follow! I just over baked the cookies, which is definitely a lesson for next time. At least the microwave saved the day!