Preheat your oven to 350 F. Line two baking sheets with parchment paper. Set aside.
In a medium-sized mixing bowl add the flour, baking powder, baking soda, salt, and matcha powder. Whisk together until combined. Set aside.
In a large mixing bowl, add room temperature butter, and sugar. Using a hand or stand mixer, mix together for 1-2 minutes or until butter and sugar become light and fluffy.
Add the vanilla extract and dairy-free yogurt to the butter and sugar. Mix together until combined.
Slowly add the dry ingredients to the wet ingredients ½ a cup at a time, mixing in between each addition, until all the dry ingredients have been added.
Add half a cup of sugar to a shallow bowl. Using a cookie scoop, scoop the batter from the bowl. Roll into a ball, and then roll the ball in the sugar. Place on the prepared cookie sheets. Continue until all the dough has been used. You should get about 32 cookies in total.
Place cookies on the middle rack. Bake for 8-10 minutes or until the edges are beginning to turn golden brown. When you remove them from the oven they will be a bit soft in the center, but they will firm up as they cool.
Allow the cookies to cool for about 5 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.