In a large mixing bowl, cream together the softened unsalted butter, cream cheese, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until smooth and well-combined.

In another bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt until evenly mixed.

Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.

Once the dough is ready, cover it with plastic wrap or a clean kitchen towel and chill in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C).

Roll the chilled dough into balls, approximately 1 tablespoon each, and place them on a lined baking sheet.

Slightly flatten each ball with your fingers to create a round cookie shape.

Bake for 10-12 minutes, or until the edges are just set but the centers remain soft.

Allow the cookies to cool completely on a wire rack.

In a medium bowl, beat the softened unsalted butter using an electric mixer until it’s light and fluffy.

Gradually incorporate the powdered sugar, mixing well to ensure there are no lumps.

Stir in the strained raspberry purée and the vanilla extract until the buttercream is smooth and beautifully pink.

If desired, add a drop of pink gel coloring, mixing until evenly distributed.

Once the cookies are completely cool, pipe or swirl a generous amount of raspberry buttercream onto each cookie.

For an extra touch, sprinkle crushed freeze-dried raspberries on top of the frosting for texture and aesthetic appeal.