Description

These elegant London Fog Cookies with Lavender Frosting combine the fragrant taste of Earl Grey tea with a delicate lavender-infused cream cheese frosting. Perfectly soft and subtly floral, these cookies offer a sophisticated twist on classic tea-time treats, ideal for pairing with your favorite cup of tea or coffee.

Ingredients

Scale

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
1/2 cup (100 g) granulated white sugar (for lavender sugar coating)
1/2 tbsp culinary lavender (divided for sugar and frosting)

Lavender Cream Cheese Frosting

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

Instructions

Prepare Lavender Sugar: Add the lavender to a food processor and pulse until finely ground. Pass through a sieve to remove large bits, then divide it: set aside half for the frosting and mix the remaining with 1/2 cup granulated sugar in a bowl to create lavender sugar for coating.
Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
Grind Earl Grey Tea: Using a food processor, pulse the Earl Grey tea leaves until finely ground. Sift to remove any large bits to ensure even distribution in the dough.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and finely ground Earl Grey tea.
Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup sugar on high speed with an electric mixer for 1-2 minutes until the mixture is light and fluffy.
Add Egg and Vanilla: On medium speed, mix in the egg and vanilla bean paste. Continue beating until the mixture is pale and fluffy, about 1-2 minutes.
Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing.
Form Cookie Balls: Scoop dough using a 2 tablespoon cookie scoop, roll into balls, and coat each ball thoroughly in the prepared lavender sugar.
Arrange Cookies: Place dough balls at least 2 inches apart on the lined baking sheets. Slightly flatten each ball and shape into a neat circle.
Bake Cookies: Bake 6-8 cookies at a time for 9-10 minutes. Once baked, allow them to sit on the baking sheet for 5 minutes. While still warm, use a large circular cookie cutter to perfect their shape.
Cool Cookies: Transfer cookies to a wire rack and let them cool completely before frosting.
Prepare Lavender Cream Cheese Frosting: Beat together cream cheese and softened butter on high speed until fluffy, about 3-4 minutes. Add powdered sugar, reserved ground lavender, vanilla bean paste, and optional purple food coloring. Mix until the frosting is very fluffy and smooth.
Frost Cookies: When cookies are completely cooled, spread about 1 tablespoon of the lavender frosting evenly on each cookie using a mini offset spatula.
Serve: Enjoy these refined London Fog Cookies alongside your favorite tea or coffee for a delightful and aromatic treat.

Notes

Grinding the Earl Grey tea finely prevents any large, unpleasant bits in the cookies.
Using vanilla bean paste enhances the depth of vanilla flavor compared to extract.
Sifting the ground lavender ensures no tough floral bits remain in your sugar or frosting.
If you prefer less floral flavor, reduce the lavender amount accordingly.
Cookies should be cooled completely before frosting to prevent melting.
Optional purple food coloring gives the frosting a charming lavender hue but is not necessary.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: British-inspired

Keywords: London Fog Cookies, Earl Grey Cookies, Lavender Frosting, Tea Cookies, British Tea Recipe, Cream Cheese Frosting, Floral Cookies