Description
Delight in these London Fog Cookies infused with aromatic Earl Grey tea and topped with a delicate lavender cream cheese frosting. Combining the flavors of classic London Fog tea and floral lavender, these cookies offer a perfect blend of fragrant and sweet notes, ideal for teatime or special occasions.
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 the Earl Grey Tea: Measure out 3 tablespoons of Earl Grey tea and pulse it briefly in a spice grinder or food processor to grind the leaves finely. This will help distribute the tea flavor evenly in the cookie dough.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the ground Earl Grey tea until well combined.
- Cream Butter and Sugar: In a stand mixer or large bowl using a hand mixer, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla bean paste until fully incorporated and smooth.
- Integrate Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix to prevent tough cookies.
- Make Lavender Sugar: In a small bowl, combine granulated sugar and culinary lavender, stirring to combine. This will be used for coating the cookie dough balls.
- Shape and Coat Cookies: Scoop dough into tablespoon-sized balls and roll them in the lavender sugar to coat evenly. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges are set and just beginning to turn golden. Allow cookies to cool completely on the baking sheet before frosting.
- Prepare Lavender Cream Cheese Frosting: In a bowl, beat the cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, vanilla bean paste, and optional purple food coloring. Beat until frosting is fluffy and spreadable.
- Frost the Cookies: Once the cookies are completely cool, spread or pipe the lavender cream cheese frosting on top. Allow the frosting to set slightly before serving.
Notes
- Grinding the Earl Grey tea finely helps infuse the cookie dough evenly with the distinctive bergamot flavor.
- Allow cookies to cool fully before frosting to prevent the frosting from melting.
- Use culinary lavender, which is food-safe and intended for cooking and baking purposes.
- You can substitute the vanilla bean paste with pure vanilla extract if unavailable.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
