From Margaret Chen of @savorysweetlive.

What You’ll Need:
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon Matcha powder
2 large eggs
1/2 cup maple syrup
1/2 teaspoon salt
4 tablespoons melted butter
1/2 tablespoon vanilla extract

What to Do:
Preheat a pizzelle press.

Put all the dry ingredients in one bowl, mix well and reserve.

In a separate bowl, mix the eggs and maple syrup together with a hand mixer until thickens (about a minute).

Once the butter is melted, add vanilla extract to the butter then slowly pour in a steady stream to the egg mixture. Mix until combined about 15-20 seconds, do not over mix.

Combine the dry and the wet ingredients, stir until completely blended.

Brush the pizzelle press with a little canola oil or spray to prevent sticking.

Place the cookie mixture into a piping bag, and then pipe a 1 1/2-inch diameter round in the middle of the press. Close the lid to bake for about 15–20 seconds until the cookie is completely cooked without browning.

Remove with a heatproof spatula. Let cool on a cooling rack.

You could dust with powder sugar, or, bake half way then added some sparkling sugar, close the lid, and finish it off. You could also add some confectioner’s sugar glaze then sprinkle with holiday color sprinkles!

This recipe makes about 18–22 cookies.