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Preheat your oven to 350 degrees.
Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.
In a food processor blitz sugar and earl gray leaves until they are both blended well, set aside.
In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.
Add earl gray sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.
Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.
In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.
Using a cookie scoop, measure out cookie dough onto a parchment lined tray.
Make the earl gray sugar and gently roll the cookie dough fully in the sugar.
Place 5 to 6 balls of dough on the baking tray, leaving space between each and bake for 8 to 9 minutes.
While the cookies are still hot, scoot them with a cookie cutter to get round cookies.
Let them cool for 5 minutes and enjoy!