Combine powdered sugar, butter, vanilla extract, lemon juice, lemon zest, and salt in a bowl. Mix until well incorporated
In a separate bowl, mix together the flour and powdered earl grey tea.
Combine the wet ingredients from step 1 with the dry ingredients from step 2 until a soft dough forms.
Divide the dough in half. Roll out each piece onto a silicone mat until it is 1/8 an inch thick. Make sure to flour the silicone mat, dough, and rolling pin to prevent sticking.
Transfer the silicone mat onto a baking sheet. Rest dough in the fridge for at least 30 minutes.
Preheat oven to 350 degrees F.
Prepare 2 baking sheets by covering them with parchment paper.
After 30 minutes, take out the dough from the fridge. Use a cookie cutter that is 2.5 inches in diameter to cut out your cookies. After you cut out your first batch of cookies, combine the remaining dough, and roll it out to make more cookies.
Place cookies onto the prepared baking sheets. Bake the cookies for 9-11 minutes until the edges start to turn a golden color.
Cool cookies for 10 minutes before serving.