Chewy Earl Grey Sugar Cookies (London Fog-Inspired)

Wet:

• 1 cup (226) unsalted butter softened
• 1 cup (200) granulated or cane sugar
• 1 large egg + 1 egg yolk
• 1 TBSP vanilla extract
• 1 TBSP earl grey tea leaves (about 3 -4 tea bags, tear the tea bags and pour the tea leaves into the cookie batter) 

Dry:

• 2 1/2 cups (300g)  all-purpose flour
• 1/2 tsp  salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Topping: 

• 1/4 cup (50g) sanding, coarse or cane sugar

Optional vanilla icing drizzle:

• 1/4 c (29g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk or heavy cream
• pinch of salt

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat the softened butter and sugar together for 2–3 minutes until light and fluffy. This step creates that soft, tender texture we want in a sugar cookie.
3. Mix in the egg, egg yolk, vanilla extract, and Earl Grey tea leaves. Beat until fully combined.
4. In a separate bowl, whisk together flour, salt, and baking powder. Gradually fold into the wet mixture using a spatula or wooden spoon.‍
5. Line a baking sheet with parchment paper. Scoop dough into 1.5 tablespoon-sized balls and roll each one in coarse sugar. You can place cookie dough in the fridge for up to 24 hours for a deeper flavor.
6. Place dough balls 2 inches apart on the baking sheet and bake for 10–12 minutes, until edges are set but centers are still soft. They’ll continue to cook slightly as they cool. Let the cookies rest in on the baking sheet for 5 minutes then transfer them to a cooling rack to continue to cool.
7. Once the cookies are completely cool, whisk together the icing ingredients and drizzle over the tops for an elegant finish.

*Smaller cookies - bake for 9 mins