In bowl of a stand mixer or by hand, cream softened Unsalted Butter (14 tablespoon) with Powdered Confectioners Sugar (1/2 cup) until light and fluffy for about 5 minutes. Add Vanilla Extract (1 teaspoon) and beat for another minute or until well incorporated.
In a bowl, whisk together Gluten-Free All-Purpose Flour (250 gram), Matcha Powder (2 tablespoon), and Salt (1/4 tablespoon) until well incorporated. Sift flour mixture over the creamed butter mixture and mix until all flour is combined with the butter and the dough has come together.
Preheat oven to 325 degrees F (160 degrees C).
Gently knead the dough and shape into a flattened disc.
Roll out the dough between two sheets of parchment paper and roll into a rectangle (give or take) until it is uniformly about 1/4" - 3/8" thick.
Cut out gingerbread men shapes (or any other shape) and place each cookie on a Silpat or parchment-lined baking sheet.
Bake for 15 minutes and then let cookies completely cool on the cookie sheet.
Once cookies are cool, set up a double boiler over low heat and melt about White Chocolate (4 ounce), stirring continuously over the heat until just melted.
Remove white chocolate from the double boiler, stir until perfectly smooth, and then scoop white chocolate into a piping bag fitted with a #2 icing tip.
If you are decorating little men, start by first outlining the edges of each cookie.
Decorate each cookie as desired.