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London Fog Cookies Recipe

London Fog Cookies
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London Fog Cookies: Earl Grey, bergamot dessert.

Ingredients

Scale
  • 2 1/4 cups All-Purpose Flour
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar, packed
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Vanilla Bean Paste
  • 2 tablespoons Earl Grey Tea Leaves, finely ground
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Powdered Sugar
  • 2 tablespoons Butter, softened
  • 1 tablespoon Earl Grey Tea Leaves (for infusing)
  • 3-4 tablespoons Milk or Cream
  • 1/2 teaspoon Vanilla Extract

Instructions

  • Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. In a small, dry pan or mortar and pestle, gently grind your Earl Grey tea leaves until fine. In a medium bowl, whisk together your all-purpose flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light and fluffy (2-3 minutes). Beat in the egg, followed by the vanilla extract and vanilla bean paste, ensuring each addition is fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix. Finally, fold in the ground Earl Grey tea leaves. The dough should be soft and slightly sticky.
  • Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • While cookies cool, in a small saucepan, gently heat the milk or cream with 1 tablespoon of Earl Grey tea leaves. Bring to a simmer, remove from heat, cover, and steep for 5-10 minutes. Strain the tea-infused milk, pressing on leaves, and discard leaves. In a medium bowl, whisk together the powdered sugar, softened butter, and vanilla extract. Gradually add the strained Earl Grey milk, a teaspoon at a time, until you achieve a smooth, pourable, yet thick consistency.
  • Once cookies are completely cooled, dip the top half of each cookie into the glaze or spread with a small spoon. For an extra touch, sprinkle with extra finely ground Earl Grey tea leaves or edible gold dust. Arrange glazed cookies on a wire rack over parchment paper and let the glaze set for 30-60 minutes.

Notes

Prepare to be utterly enchanted by these London Fog Cookies, a sophisticated and utterly delightful treat that captures all the comforting essence of your favorite Earl Grey tea latte in a beautifully baked form. These aren’t just any cookies; they’re soft, chewy, and bursting with the distinctive floral and citrus notes of bergamot, perfectly balanced by a sweet, creamy Earl Grey glaze. Each bite offers a harmonious blend of textures and an aromatic journey that’s both familiar and exciting, making them an irresistible indulgence for tea lovers and cookie enthusiasts alike. They’re elegant enough for a special occasion, yet comforting enough for an everyday pick-me-up.

Find it online: https://homecookstudio.com/london-fog-cookies-earl-grey-treat/