Start by grinding loose-leaf Earl Grey tea (or use tea from quality tea bags) into a fine powder. This ensures the tea flavor is evenly distributed throughout the dough. A spice grinder or mortar and pestle works perfectly for this.

In a medium bowl, whisk together flour, powdered Earl Grey tea, and a pinch of salt. This step ensures an even blend of flavors and creates a light, tender texture.

Using a stand mixer or hand mixer, beat room-temperature unsalted butter with granulated sugar until light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture.

Add a splash of vanilla extract and your ground tea to the butter mixture. Mix well, letting the aroma of the Earl Grey infuse the dough.

Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the dough comes together to avoid overworking it.

Roll the dough into a log or flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. Chilling ensures the cookies hold their shape while baking.

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Slice the chilled dough into even rounds or roll it out and cut into your desired shapes. Bake for 10–12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cool, they’re ready to enjoy with a cup of tea, coffee, or on their own!