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London Fog Cookies Recipe

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★★★★★

4.7 from 71 reviews

These London Fog Cookies are soft, chewy, and bursting with the classic Earl Grey tea and lavender flavors from a London Fog tea latte. They feature a perfectly pillowy and tender sugar cookie base infused with finely ground Earl Grey tea, rolled in lavender sugar before baking for an aromatic floral sweetness. Finished with a silky, fluffy lavender cream cheese frosting scented with vanilla bean paste and culinary lavender, these cookies are the ultimate indulgence to enjoy with a cup of tea. They bake up thick and melt-in-your-mouth soft, striking the perfect balance between chewy and tender edges.

Ingredients

Scale

For the Lavender Sugar

  • 1/2 cup (100 g) granulated white sugar
  • 1/2 tbsp culinary lavender

For the Earl Grey Cookies

  • 3 tbsp (12 g) Earl Grey tea, loosely ground
  • 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

For the Lavender Cream Cheese Frosting

  • 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)

Instructions

  1. Prepare the Lavender Sugar: Add the culinary lavender to a food processor and pulse until finely ground. Pass through a fine sieve to remove any large bits. Set half of the lavender aside for the frosting. Mix the remaining ground lavender with the granulated sugar in a medium bowl and set aside for rolling the cookies.
  2. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  3. Grind the Earl Grey Tea: Place the Earl Grey tea leaves in a food processor and pulse until finely ground. Sift through a sieve to remove any large leaves, ensuring a fine powder for the dough.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground Earl Grey tea. Set aside.
  5. Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Using an electric mixer on high speed, beat for 1 to 2 minutes until the mixture becomes very light, fluffy, and pale in color.
  6. Add Egg and Vanilla: Add the egg and vanilla bean paste to the butter-sugar mixture and mix on medium speed for about 1 to 2 minutes until the batter is pale and fluffy.
  7. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cookies tender.
  8. Shape and Sugar the Cookies: Using a 2-tablespoon cookie scoop, portion the dough and roll each portion into a ball. Roll each dough ball in the prepared lavender sugar until fully coated.
  9. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets at least 2 inches apart. Slightly flatten each ball and shape into a circle as evenly as possible.
  10. Bake the Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, working in batches of 6 to 8 cookies. After baking, let them cool on the baking sheet for 5 minutes. Use a large circular cookie cutter to gently nudge around the edges of the warm cookies to perfect their shape.
  11. Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely before frosting.
  12. Make the Lavender Cream Cheese Frosting: While the cookies bake and cool, beat the softened cream cheese and butter together in a medium bowl using an electric mixer until fluffy, about 3 to 4 minutes.
  13. Add Remaining Ingredients to Frosting: Mix in the powdered sugar, reserved finely ground lavender, and vanilla bean paste. Beat the frosting on medium-high speed until light and fluffy. Add purple food coloring if desired to give a lavender hue.
  14. Frost the Cookies: When the cookies are completely cooled, spread about 1 tablespoon of the lavender cream cheese frosting on each cookie using a mini offset spatula or the back of a spoon.
  15. Serve and Enjoy: Serve the cookies alongside a cup of tea for the perfect London Fog-inspired treat. Store any leftovers in an airtight container.

Notes

  • Use very softened butter for the best creaming results and tender cookie texture.
  • Measure flour properly by spooning into your measuring cup and leveling off or weighing on a kitchen scale (1 cup = 125g) to avoid dense cookies.
  • No need to chill the dough; baking immediately after preparation produces the best texture.
  • Use loose leaf Earl Grey tea for best flavor. If using tea bags, remove leaves carefully and measure approximately 3 bags to equal 3 tablespoons of loose leaf.
  • Vanilla bean paste offers a stronger vanilla flavor than vanilla extract but either can be used.
  • Dried culinary lavender buds are preferred over extracts to ensure a strong floral flavor that complements the tea.
  • The cookies will be thick and pillowy, not flat, and best enjoyed fresh but will soften further if stored.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to one month.
  • For gluten free option, substitute with Bob’s Red Mill 1-to-1 gluten free baking flour for similar results.
  • To achieve perfect cookie shape, use a cookie cutter around warm cookies immediately after baking.

Keywords: Cookies, London Fog, London fog cookies, sugar cookies, Earl Grey, lavender, cream cheese frosting

Find it online: https://cheflenacooks.com/london-fog-cookies-recipe/