Description
Enjoy these delicate London Fog Cookies infused with fragrant Earl Grey tea and lavender. Perfectly tender with a subtle citrusy bergamot flavor balanced by floral lavender sugar coating and topped with a creamy lavender-infused cream cheese frosting. A sophisticated treat inspired by the classic London Fog tea latte.
Ingredients
Scale
For the Earl Grey Cookies:
- 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
For the Lavender Sugar:
- 1/2 cup (100 g) granulated white sugar
- 1/2 tbsp culinary lavender
For the Lavender Cream Cheese Frosting:
- 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
- Prepare Lavender Sugar: 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 sugar in a bowl and set aside.
- Preheat Oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Grind Earl Grey Tea: Pulse Earl Grey tea in a food processor until finely ground, then sift out any large bits.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the ground Earl Grey tea.
- Cream Butter and Sugar: In a large bowl, beat softened butter and sugar with an electric mixer on high for 1-2 minutes until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Add dry ingredients and mix on low speed just until combined.
- Form Cookie Balls: Scoop dough using a 2 tbsp cookie scoop, roll into balls, then coat each ball in lavender sugar.
- Arrange Cookies: Place dough balls at least 2 inches apart on prepared baking sheets. Slightly flatten each ball and shape into a circle.
- Bake Cookies: Bake 6-8 cookies at a time for 9-10 minutes. Once baked, let sit on sheet for 5 minutes. Use a large circular cookie cutter to perfect the shape while cookies are warm.
- Cool Cookies: Transfer cookies to a wire rack to cool completely.
- Prepare Lavender Cream Cheese Frosting: Beat together cream cheese and 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.
- Frost Cookies: When cookies have cooled, spread about 1 tbsp of frosting evenly on each using a mini offset spatula.
- Serve: Enjoy these elegant London Fog Cookies with tea or coffee.
Notes
- Measure flour by spooning into the cup and leveling off to avoid using too much flour which can make cookies dense.
- Grinding the Earl Grey tea and lavender finely helps distribute flavor evenly without tough bits.
- Use room temperature egg and butter for best creaming results.
- If desired, purple food coloring can give the frosting a pretty lavender hue.
- Allow cookies to cool completely before frosting to prevent melting of frosting.
- Store frosted cookies in an airtight container refrigerated for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
