Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon baking powder
  • 2 tablespoons Earl Grey tea leaves (about 4 tea bags)
  • 1/4 teaspoon salt
  • 1 cup (120g) powdered sugar (for glaze)
  • 2-3 tablespoons milk or cream (for glaze)
  • 1 teaspoon Earl Grey tea steeped in hot water (for glaze flavor)

Instructions:

  1. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  2. Add vanilla extract and mix well.
  3. Sift together all-purpose flour, powdered sugar, baking powder, and salt, then gradually add to butter mixture.
  4. Stir in Earl Grey tea leaves until evenly distributed.
  5. Divide the dough into two portions and shape each into a disc.
  6. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat your oven to 350°F (175°C).
  8. Line baking sheets with parchment paper.
  9. Remove a disc of dough from the refrigerator and roll out on a floured surface to about 1/4-inch thickness.
  10. Cut into desired shapes using cookie cutters and place on prepared baking sheets.
  11. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  12. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  13. In a separate bowl, whisk together powdered sugar, milk (or cream), and steeped Earl Grey until smooth.
  14. Drizzle over cooled cookies or dip the tops.