Name: London Fog Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 tbsp culinary lavender; 1/2 cup (100 g) granulated white sugar; 3 tbsp (12 g) Earl Grey tea; 2 3/4 cups (344 g) all purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (200 g) granulated white sugar; 1 cup (227 g) unsalted butter, softened; 1 egg, at room temperature; 2 tsp vanilla bean paste; 4 oz (113 g) cream cheese, softened; 1/4 cup (56 g) unsalted butter, softened; 1 cup (130 g) powdered sugar; 1/2 tbsp culinary lavender (finely ground); 1 tsp vanilla bean paste; Purple food coloring (optional)

Ingredients

3 tbsp (12 g) Earl Grey tea

2 3/4 cups (344 g) all purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (200 g) granulated white sugar

1 cup (227 g) unsalted butter, softened

1 egg, at room temperature

2 tsp vanilla bean paste

1/2 cup (100 g) granulated white sugar

1/2 tbsp culinary lavender

4 oz (113 g) cream cheese

1/4 cup (56 g) unsalted butter, softened

1 cup (130 g) powdered sugar

1/2 tbsp culinary lavender

1 tsp vanilla bean paste

Purple food coloring (optional)

Instructions

Step 1: For the lavender sugar, add the lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits. Set aside half for the frosting. Mix the remaining lavender with 1/2 cup granulated sugar in a medium bowl and set aside.

Step 2: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 3: Add the Earl Grey tea to a food processor and pulse to grind finely. Pass through a sieve to remove large bits.

Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground Earl Grey tea. Set aside.

Step 5: In a separate bowl, cream the 1 cup softened butter and 1 cup granulated sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy.

Step 6: Add the egg and vanilla bean paste, mixing on medium speed until pale and fluffy, about 1-2 minutes.

Step 7: Add the dry ingredients to the wet mixture and mix on low speed just until combined.

Step 8: Using a 2 tbsp scoop, form dough into balls, then roll each ball in the lavender sugar.

Step 9: Place dough balls at least 2 inches apart on baking sheets. Slightly flatten each ball and shape into a circle.

Step 10: Bake 6-8 cookies at a time for 9-10 minutes. Let cool on the baking sheet for 5 minutes. While warm, use a large circular cookie cutter to shape the cookies perfectly. Transfer to a cooling rack.

Step 11: For the frosting, beat softened butter and cream cheese in a medium bowl until fluffy, about 3-4 minutes.

Step 12: Mix in powdered sugar, reserved lavender, and vanilla bean paste until very fluffy. Add purple food coloring if desired.

Step 13: Once cookies are completely cooled, spread about 1 tbsp of frosting on each cookie with a small spatula. Serve and enjoy!

Tips & Variations

Use high-quality Earl Grey tea to enhance the flavor depth of the cookies.

If you don’t have culinary lavender, substitute with a teaspoon of dried lavender buds, ensuring they are finely ground.

For a dairy-free option, try using vegan butter and cream cheese substitutes for the frosting.

Adding a drop of lemon zest to the frosting can add a refreshing twist to the flavor.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping and rolling.

Is it okay to use tea bags instead of loose Earl Grey tea?

Loose leaf Earl Grey is preferred for a stronger flavor and easier grinding, but you can carefully remove the tea leaves from tea bags and grind them to use in the recipe.