Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, cake flour, salt, and ceremonial-grade matcha powder until well combined.

In a separate bowl, beat the room temperature unsalted butter until creamy, then gradually add in the granulated sugar, mixing until fluffy and pale in color.

Add the egg yolks, vanilla extract, and whole milk to the butter and sugar mixture, mixing on low speed until everything is thoroughly combined.

Gradually add the sifted dry ingredients to the wet mixture in two parts, mixing until just combined.

Transfer the cookie dough to a piping bag fitted with a large round tip and pipe onto the prepared baking sheets.

Place the piped cookies in the refrigerator for at least 1 hour to chill before baking.

Bake the cookies for 9-11 minutes, or until the edges are barely golden brown, then allow to cool on wire racks.