Description
Delight in these elegant London Fog Cookies with Lavender Frosting, combining the fragrant flavors of Earl Grey tea and culinary lavender in a soft, buttery cookie topped with a creamy, floral frosting. Perfect for pairing with your afternoon tea or coffee.
Ingredients
Scale
For the 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
For the Lavender Frosting
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (56 g) unsalted butter, softened
- 1 cup (130 g) powdered sugar
- 1/2 tbsp culinary lavender (reserved ground lavender)
- 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 1/2 cup granulated sugar in a bowl and set aside for coating.
- Preheat Oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Grind Earl Grey Tea: Pulse Earl Grey tea in a food processor until finely ground, then sift to remove any large bits ensuring a smooth texture in the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground Earl Grey tea, evenly distributing flavors.
- Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes, for a tender cookie.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and mix on low speed just until combined to avoid overworking the dough.
- Shape Dough Balls: Using a 2 tbsp cookie scoop, portion dough into balls. Roll each ball in the prepared lavender sugar to coat evenly.
- Arrange for Baking: Place dough balls on baking sheets at least 2 inches apart. Slightly flatten each ball and shape into neat circles for uniform baking.
- Bake Cookies: Bake 6-8 cookies at a time for 9-10 minutes until edges are lightly golden. Allow cookies to rest on the baking sheet for 5 minutes, then press with a large circular cookie cutter to perfect shapes while warm.
- Cool Cookies: Transfer to a wire rack to cool completely, ensuring frosting won’t melt when applied.
- Prepare Lavender 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 and smooth.
- Frost Cookies: Once cooled, spread about 1 tbsp of lavender frosting evenly on each cookie using a mini offset spatula for an elegant finish.
- Serve and Enjoy: Enjoy these sophisticated London Fog Cookies alongside your favorite tea or coffee for a lovely treat.
Notes
- Ensure the butter and egg are at room temperature for best mixing results.
- Passing ground lavender through a sieve is key to avoid gritty texture in cookies and frosting.
- Use high-quality Earl Grey tea with bergamot for authentic flavor.
- The purple food coloring is optional but adds a beautiful visual touch to the frosting.
- Store cookies in an airtight container in the refrigerator due to cream cheese frosting.
- Allow cookies to come to room temperature before serving for optimal flavor and texture.
