Name: London Fog Cookies with Lavender Frosting Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: British-inspired
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 tbsp culinary lavender; 1/2 cup (100 g) granulated white sugar; 4 oz (113 g) cream cheese; 1/4 cup (56 g) unsalted butter, softened; 1 cup (130 g) powdered sugar; Reserved ground lavender from lavender sugar preparation; 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 tsp vanilla bean paste

Purple food coloring (optional)

Instructions

Step 1: Add the lavender to a food processor and pulse until finely ground. Pass through a sieve to remove large bits and set aside half for the frosting. Mix the remaining ground lavender with 1/2 cup granulated sugar in a bowl and set aside.

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

Step 3: Pulse Earl Grey tea in the food processor until finely ground, then sift out any large bits.

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

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

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

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

Step 8: Scoop dough using a 2 tbsp cookie scoop, roll into balls, then coat each ball in the lavender sugar mixture.

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

Step 10: Bake 6-8 cookies at a time for 9-10 minutes. Once baked, let sit on the sheet for 5 minutes. Use a large circular cookie cutter to perfect the shape while cookies are warm.

Step 11: Transfer cookies to a wire rack to cool completely.

Step 12: Beat together cream cheese and softened butter with an electric mixer until fluffy, about 3-4 minutes. Add powdered sugar, reserved ground lavender, vanilla bean paste, and optional purple food coloring. Mix until very fluffy.

Step 13: When cookies have cooled, spread about 1 tbsp of frosting evenly on each using a mini offset spatula.

Step 14: Enjoy these elegant London Fog Cookies with tea or coffee.

Tips & Variations

For a stronger Earl Grey flavor, increase the tea slightly or steep it briefly in warm water before grinding.

If you don’t have vanilla bean paste, pure vanilla extract can be used instead.

Use culinary-grade lavender to avoid any bitterness or unpleasant flavors.

Try adding a small drizzle of honey over the frosting for added sweetness and depth.

Purple food coloring is optional but adds a lovely touch to the frosting for presentation.

FAQs

Can I use tea bags instead of loose Earl Grey tea?

Yes, you can carefully scrape out the tea leaves from the bags and use them. Just make sure to grind them finely and sift to remove any large bits that might affect the cookie texture.

How do I avoid the frosting from becoming too runny?

Make sure the cream cheese and butter are properly softened but not melted. Beat them well before adding powdered sugar. If frosting seems too soft, chill it for 15-20 minutes before spreading.