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

Add in the large egg and vanilla extract, mixing until smooth.

In a separate bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt.

Gradually combine the dry ingredients with the wet mixture, stirring until a dough forms.

Cover the dough and chill it in the refrigerator for 30 minutes to firm up.

Preheat your oven to 350°F (175°C).

Once chilled, roll the dough into balls about one tablespoon each and place them onto a lined baking sheet.

Flatten them slightly with your fingers to create an even surface.

Bake for about 10–12 minutes, or until the edges are just set.

Allow the cookies to cool completely on a wire rack.

In a clean mixing bowl, beat the softened butter until it appears light and fluffy.

Gradually add in the powdered sugar, mixing until well combined.

Incorporate the strained raspberry purée and vanilla extract, beating until fluffy and pink.

If desired, add pink gel coloring at this stage for more vibrance.

Once the cookies have cooled, pipe or swirl a generous dollop of raspberry buttercream onto each cookie.

Sprinkle crushed freeze-dried raspberries on top for an eye-catching garnish.