Add the melted butter to a bowl along with the Earl Grey tea bags. Let the tea steep in the butter as it cools to room temperature, about 10–15 minutes. Remove and discard the tea bags.

Add the white sugar and brown sugar and mix well until fully combined. Add the egg and vanilla and continue mixing until smooth and incorporated.

Add the dry ingredients (flour, baking soda, and salt) and mix just until combined. Be careful not to overmix.

Scoop about **1½–2 tablespoons of dough**, roll gently in your hands, and place on a plate or baking sheet.

Chill the dough in the refrigerator for at least 30 minutes (or overnight). The longer the chill, the better the texture.

When ready to bake, preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.

Bake for 12–18 minutes, until the cookies look set, the edges are lightly golden, and the centers still look soft.

Let the cookies cool slightly on the baking sheet, then carefully transfer to a wire rack to cool completely.

The cookies will look slightly puffy when they come out of the oven and will gently deflate as they cool.

While the cookies cool, prepare the glaze.

Cut open an earl grey tea bag and transfer the leaves to a bowl and crush them finely.

Add ¼ cup boiling water to the leaves to make a strong tea. Let it cool to room temperature.

Strain out the tea leaves for a smooth glaze, or leave them in for a speckled finish.

Add the powdered sugar and crushed Earl Grey tea leaves to a bowl. Stir in 2 tablespoons of the cooled tea and the vanilla.

Adjust with more tea as needed until the glaze reaches your desired consistency.

Once the cookies are mostly cool, drizzle with the Earl Grey glaze.

Let the glaze set for about 15–20 minutes before serving.

Chewy Earl Grey sugar cookies can be stored at room temperature for 3–5 days in an airtight container.

These cookies also freeze beautifully. Wrap fully cooled cookies tightly or store in a zip-top bag inside an airtight container to prevent freezer burn.