Description
These elegant London Fog Cookies with Lavender Frosting combine the fragrant flavors of Earl Grey tea and culinary lavender in a delicate cookie base topped with a creamy, lightly floral cream cheese frosting. Perfect to enjoy alongside your afternoon tea or coffee, these soft cookies offer a unique twist on classic tea flavors with a subtle lavender sweetness.
Ingredients
Scale
Cookie Dough
- 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 coating)
- 1/2 tbsp culinary lavender
Lavender 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
- Reserved ground culinary lavender (from above)
- Purple food coloring (optional)
Instructions
- Grind Lavender: Add the culinary lavender to a food processor and pulse until finely ground. Pass through a sieve to remove any large bits. Set aside half of this ground lavender for the frosting. Combine the remaining ground lavender with 1/2 cup granulated sugar and set aside for coating the cookies.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Grind Earl Grey Tea: Pulse the Earl Grey tea leaves in a food processor until finely ground, then sift to remove any large pieces ensuring a smooth incorporation into the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the finely ground Earl Grey tea to ensure even distribution of flavors.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 cup granulated sugar using an electric mixer on high speed for 1-2 minutes until the mixture is light, pale, and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla bean paste on medium speed until the batter becomes pale and fluffy, approximately 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients and mix on low speed just until combined, taking care not to overmix.
- Form Cookies: Use a 2-tablespoon cookie scoop to portion dough, then roll each portion into a ball. Coat each dough ball in the lavender-infused sugar mixture prepared earlier.
- Arrange on Baking Sheets: Place dough balls at least 2 inches apart on the prepared baking sheets. Slightly flatten each ball with your hand or the bottom of a glass and shape into a circle.
- Bake Cookies: Bake 6-8 cookies per batch for 9-10 minutes, or until edges are lightly golden. Once baked, let the cookies sit on the sheet for 5 minutes to set.
- Shape Warm Cookies: While the cookies are still warm on the baking sheet, use a large circular cookie cutter to perfect their shape for a uniform look.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely before frosting.
- Prepare Lavender Frosting: Beat together the cream cheese and softened 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 the frosting is very fluffy and smooth.
- Frost Cookies: Spread approximately 1 tablespoon of the lavender frosting evenly on each cooled cookie using a mini offset spatula for controlled and neat coverage.
- Serve and Enjoy: Enjoy these aromatic London Fog Cookies with your favorite tea or coffee for a sophisticated and delightful treat.
Notes
- Ensure butter and egg are at room temperature for best mixing results and texture.
- Be careful when grinding lavender and Earl Grey tea to avoid overly large pieces that could affect texture.
- Optional purple food coloring adds a pretty lavender hue to the frosting but can be omitted for a natural look.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- If cream cheese is not softened, frosting may be lumpy; soften to room temperature before using.
