London Fog Cookies with Lavender Frosting Recipe

Introduction

London Fog Cookies with Lavender Frosting combine the floral notes of Earl Grey tea and lavender for a delicate, elegant treat. These soft cookies are perfect for teatime or a special dessert. The creamy lavender frosting adds a lovely aromatic finish.

Ingredients

• 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
• 1/2 tbsp culinary lavender
• 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

1. Step 1: Prepare lavender sugar by pulsing culinary lavender in a food processor until finely ground. Sift to remove large pieces and divide the ground lavender in half. Mix one half with 1/2 cup granulated sugar and set aside.
2. Step 2: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Step 3: Pulse Earl Grey tea until finely ground and sift out any large bits.
4. Step 4: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the ground Earl Grey tea.
5. Step 5: In a large bowl, beat softened butter and 1 cup granulated sugar on high speed until light and fluffy, about 1-2 minutes.
6. Step 6: Add the egg and 2 tsp vanilla bean paste to the butter mixture and beat on medium speed until pale and fluffy, around 1-2 minutes.
7. Step 7: Gradually add the dry ingredients to the wet mixture and blend on low speed until just combined.
8. Step 8: Using a 2-tablespoon scoop, portion the dough into balls. Roll each ball in the lavender sugar mixture to coat evenly.
9. Step 9: Arrange dough balls on baking sheets at least 2 inches apart. Flatten slightly with your hand and shape into circles.
10. Step 10: Bake 6-8 cookies at a time for 9-10 minutes. Let cookies rest on the baking sheet for 5 minutes after baking. While still warm, use a large circular cookie cutter to gently perfect their shape.
11. Step 11: Transfer cookies to a wire rack to cool completely.
12. Step 12: Make the frosting by beating together cream cheese and softened butter until fluffy, about 3-4 minutes. Add powdered sugar, reserved ground lavender, vanilla bean paste, and purple food coloring if using. Beat until very fluffy.
13. Step 13: Spread about 1 tablespoon of lavender cream cheese frosting evenly on each cooled cookie using a mini offset spatula.
14. Step 14: Serve and enjoy these elegant London Fog Cookies with your favorite tea or coffee.

Tips & Variations

• For a stronger Earl Grey flavor, gently steep the tea leaves in a tablespoon of hot water before pulsing and mixing with the dry ingredients.
• If culinary lavender is unavailable, substitute with finely chopped dried lavender buds from a reputable source.
• Add a few drops of lemon extract to the frosting for a citrus twist that complements the tea notes.
• Use a cookie scoop for uniform cookie sizes to ensure even baking.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh. Bring to room temperature before serving. You can freeze unfrosted cookies for up to 3 months; thaw completely and frost just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of loose leaf?

Yes, but be sure to remove the tea leaves from the bags before grinding. Using loose leaf tea will give a fresher and more robust flavor.

How do I prevent the frosting from becoming too soft?

Make sure both the cream cheese and butter are well chilled before whipping. Refrigerate the frosted cookies until serving to maintain firmness.