In a medium bowl, whisk together the flour, green tea powder and salt. Set aside.
Using a mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add egg and vanilla, and beat to incorporate.
Turn the mixer to low and add the flour mixture, mixing until just barely combined.
Chill in the refrigerator for 30 minutes.
Preheat the oven to 350F.
Spray inside the molds with bakers spray.Push dough down into cavities about 2/3 full, just covering the inside cone. Bake for 20-25 minutes until golden edges appear.
Cool cookies in a pan for 5-10 minutes until firm.
Flip over and tap pan to release cookies.
Matcha Shakes: combine all ingredients together and fill one cup at a time.
Top with whipped cream and sprinkles.