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 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 (reserved from 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 the Earl Grey tea in a 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 2 tsp vanilla bean paste 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: 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 them 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: For the frosting, beat together cream cheese and 1/4 cup softened butter with an electric mixer until fluffy, about 3-4 minutes. Add powdered sugar, reserved ground lavender, 1 tsp vanilla bean paste, and optional purple food coloring. Mix until very fluffy.

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

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

Tips & Variations

Use culinary-grade lavender to avoid bitterness and ensure a pleasant floral flavor.

For a stronger tea flavor, increase the Earl Grey tea by an additional tablespoon, finely ground.

Add a pinch of lemon zest to the frosting for a bright contrast to the lavender.

To make a dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving, bring chilled cookies to room temperature to soften the frosting. These cookies also freeze well — freeze unfrosted cookies, thaw, then frost before serving.

FAQs

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

Yes, you can carefully open Earl Grey tea bags and use the leaves inside. Be sure to pulse and sift to avoid large pieces that could affect cookie texture.