Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream 1 cup of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-5 minutes.

Incorporate 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of baking powder, and ½ teaspoon of salt one at a time, blending well.

Gradually add 2 cups of all-purpose flour and 2 tablespoons of Earl Grey tea leaves, mixing until just combined.

Using a cookie scoop, portion out 1.5-inch balls of dough and place them about 2 inches apart on the baking sheets.

Bake for 10-12 minutes until lightly golden, then remove from the oven and let cool on a wire rack for 5 minutes.

Whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth.

Dip the tops of cooled cookies into the lemon glaze, allowing excess to drip off, and place back on the wire rack to set.