Prepare the Ingredients:

• Let the butter soften at room temperature.
• Finely grind the Earl Grey tea leaves using a spice grinder or mortar and pestle.

Mix the Dry Ingredients:

• In a bowl, whisk together the flour, ground Earl Grey tea, baking powder, and salt.

Cream the Butter and Sugar:

• In a separate large bowl, use a hand mixer or stand mixer to cream the butter and sugar until fluffy (about 2 minutes).

Add Wet Ingredients:

• Beat in the egg and vanilla extract until fully combined.

Combine Wet and Dry Ingredients:

• Gradually add the dry mixture into the wet mixture, stirring just until a dough forms. Avoid overmixing.

Chill the Dough: (Optional but recommended for better texture)

• Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.

Preheat the Oven & Shape the Cookies:

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Scoop 1 tablespoon of dough, roll it into a ball, and place it on the baking sheet 2 inches apart.

Bake the Cookies:

• Bake for 10–12 minutes, or until the edges turn light golden brown.
• Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Optional Lemon Glaze: (For extra citrusy flavor)

• Whisk together powdered sugar and lemon juice until smooth.
• Drizzle over cooled cookies and let set before serving.