London Fog Cookies
london fog cookies taste exactly like the tea latte they're named after 🍪🫖 butter infused with earl grey tea and dried lavender, baked into a soft, chewy cookie with just the right amount of floral. these smell like a cozy afternoon before they even hit the oven. 🫶
recipe from NYT Cooking
Ingredients
12 tbsp / unsalted butter
3 earl grey tea bags (or 1½ tbsp loose-leaf tea)
½ tsp lavender
½ cup + 2 tbsp granulated sugar
½ cup light brown sugar
2 tsp vanilla extract
½ tsp kosher salt
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 large egg
Makes ~8 cookies
Prep time ~25 mins
Cook time ~16 mins
Total time ~1.5 hrs
Cooking Instructions
Infuse the butter
Melt the butter in a small saucepan over medium heat. Once it's mostly melted, snip open the teabags and stir in the tea for a minute. Add the lavender if using, then take the pot off the heat.
Cover and let steep for 10 minutes.
Mix the dry and wet ingredients
In a mixing bowl, combine granulated sugar, brown sugar, vanilla, and salt.
In a separate small bowl, whisk together flour, baking powder, and baking soda.
Bring it together
Without straining, pour the tea-infused butter over the sugar mixture and stir vigorously with a silicone spatula to combine.
Make sure the butter has cooled from sizzling hot, then add the egg and stir vigorously for 1-2 minutes to combine while cooling the batter down further.
Add the dry ingredients and mix until there are no dry flour spots left.
Chill the dough uncovered in the fridge for 10 minutes.
Portion and freeze
Divide the dough into eight ¼-cup balls (a 4-tablespoon scoop makes this easy).
Transfer to a parchment-lined sheet pan or large plate and freeze, uncovered, for 45 minutes, until firm to the touch.
Bake
Arrange racks in the upper and lower thirds of the oven. Preheat to 350°F and line two large baking sheets with parchment paper.
Arrange half the frozen dough balls on each sheet, leaving 5 inches between each cookie.
Bake for about 16 minutes, until lightly golden and puffed, with centers that still look a touch underbaked.
Firmly knock the bottom of the pans against a hard, heat-proof surface a few times to flatten the cookies.
Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Tips & Notes
Using loose-leaf tea instead of teabags? Pulse it in a clean spice grinder until coarsely ground first.
The original recipe includes an earl grey glaze, but these are just as good bare — the tea and lavender flavor comes through plenty on their own.