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Soft London Fog Cookies with Earl Grey Glaze

Close-up of three delicious london fog cookies stacked on a white plate, drizzled with white icing.
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Bake these soft, buttery London Fog Cookies infused with Earl Grey tea for a sophisticated treat perfect for tea time or gifting. They feature a delicate bergamot flavor and a simple vanilla glaze.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons finely ground Earl Grey tea leaves (use 2 tea bags)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Infuse the butter: Place the butter in a small saucepan over low heat until just melted. Remove from heat and add the ground Earl Grey tea leaves. Let the tea steep in the warm butter for 20 minutes. Strain the butter through a fine-mesh sieve into a bowl, pressing on the leaves to extract all the liquid. Discard the solids. You should have about 1/2 cup of infused butter. Let the butter cool slightly until it is soft but not liquid.
  2. In a large bowl, cream together the cooled Earl Grey infused butter, granulated sugar, and brown sugar until light and fluffy. This step builds flavor.
  3. Beat in the egg and 1 teaspoon of vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Wrap the cookie dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling prevents spreading and deepens the tea flavor.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 1.5 tablespoons each, and place them 2 inches apart on the prepared baking sheets. You can gently press the tops with a fork if you prefer a flatter cookie.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft. These are your soft, chewy Earl Grey Tea Cookies.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar, milk, and 1/2 teaspoon of vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  12. Once the cookies are completely cool, drizzle or dip the tops into the vanilla glaze. Let the glaze set before serving.

Notes

  • For a stronger bergamot flavor, use high-quality Earl Grey tea bags. You can also add 1/4 teaspoon of culinary lavender buds to the dough along with the tea leaves for a true London Fog experience.
  • If you prefer a shortbread texture, reduce the baking soda to 1/4 teaspoon and increase the flour by 1/4 cup.
  • These cookies are excellent for gifting when packaged in an airtight container.

Nutrition

Find it online: https://www.purecookingjoy.com/london-fog-cookies-recipe-earl-grey-tea/

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