Step 1

Mix dry ingredients: In a medium bowl, stir together flour, baking powder, baking soda, salt, and the tea leaves from an earl grey tea bag. Set aside.

Step 2

Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until it's very creamy and pale in colour. Add the granulated sugar and brown sugar and cream together on medium speed until fluffy, about 3 minutes.

Step 3

Mix wet ingredients: Add the egg and vanilla extract and beat again until combined.

Step 4

Add dry to wet mixture: Add in the flour mixture and mix on low speed until just combined. If there are any flour patches left, use a spatula to finish folding the cookie dough together to prevent overmixing.

Step 5

Scoop cookie dough: Line a small cutting board with parchment paper. Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough. Release them onto your lined board.

Step 6

Chill: Chill the whole board of cookie dough balls in the fridge for about 15 minutes just until they're firm to the touch and not too sticky.

Step 7

Prep: Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 8

Roll in sugar: Once chilled, roll each cookie dough ball in between your hands to shape them into balls. Roll each ball in granulated sugar, coating all sides. Place each coated cookie dough ball on your lined baking sheet, leaving about 2" in between each cookie to allow for spreading.

Step 9

Bake: Bake cookies for 11-12 minutes or until the edges are slightly golden brown but the middle is still very soft. The middle might look underdone but they set into a chewy center as they cool.

Step 10

Swirl cookies: Immediately after you take them out of the oven, use a large cookie cutter or a bowl turned upside down to swirl the cookies around and push any irregular sides in to make perfectly round cookies.

Step 11

Cool: Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Step 12

Mix: In a small bowl, stir together powdered sugar and lemon juice until it becomes a thick but pourable consistency.

Step 13

Drizzle: Transfer the glaze to a piping bag or use a spoon to drizzle it across each cookie.