1. Cut butter into cubes and place in a large bowl, cut in brown sugar and vanilla using a pastry blender. Blend until creamy.
2. Add matcha powder, flour and salt and continue to blend using the pastry blender. Blend until the mixture can be pressed between fingers to form a dough.
3. Preheat oven to 325.
4. Use a 1 1/2 tbsp cookie scoop to measure each cookie. Level off the scoop for uniformity then roll each scoop into a ball and place on parchment lined baking sheet.
5. Bake for 20-25 minutes, until the edges begin to brown. Place on a wire rack to cool.

Make the icing and frost the cookies

1. Pulse freeze-dried strawberries in a blender until they become dust.
2. Whisk together in a small bowl: freeze-dried strawberries, powdered sugar, marshmallow fluff and milk until combined. Sprinkle with salt to taste.
3. Once cookies are cool: scoop icing into a piping bag and trace an amoeba-shaped outline on the cookie, fill in the shape and use the piping tip to swirl and smooth the icing. Repeat this process with each cookie.
4. Enjoy!