Bright, floral, and a little indulgent — these London Fog Cookies with Lavender Cream Cheese Frosting are the kind of treat that makes tea time feel elevated.
They’re crisp at the edges and tender inside, with the bergamot of Earl Grey threaded through the dough.
The frosting is silky, tangy, and subtly lavender-scented for a grown-up balance.
Perfect for gifting, serving at a shower, or pairing with a steamy mug.
Why You’ll Love This London Fog Cookies with Lavender Cream Cheese Frosting
- Elegant tea flavor from Earl Grey that isn’t overpowering.
- A delicate lavender finish that feels grown-up and special.
- Buttery, tender cookie with slightly crisp edges.
- Silky cream cheese frosting that keeps the cookies from feeling dry.
- Easy to make in one bowl (plus a small processor for the tea and lavender).
- Great for entertaining, gifting, or pairing with afternoon tea.
These cookies taste of warm bergamot and vanilla with a whisper of floral lavender. The crumb is tender thanks to the balance of butter and egg, while a light dusting of lavender sugar adds a delicate crunch. The frosting cuts sweetness with cream cheese tang, making each bite layered and nuanced.
“Five stars — delicate, perfectly tea-forward, and the frosting is the best part. Everyone at book club asked for the recipe!” — Emma R.
Key Ingredients for London Fog Cookies with Lavender Cream Cheese Frosting
Earl Grey tea (3 tbsp / 12 g)
Earl Grey is the backbone of the flavor profile. Use a quality loose-leaf or strong tea bags with real bergamot oil for bright citrus notes. If you substitute with black tea without bergamot, the cookies will lose that signature London Fog citrusy lift.
Culinary lavender (1/2 tbsp for coating + 1/2 tbsp for frosting)
Culinary-grade lavender provides floral aroma without the bitter oils found in ornamental lavender. Buy food-grade lavender from a reputable spice shop or online source. Substituting with dried lavender from a craft store risks an overly perfumy or soapy taste.
Unsalted butter (1 cup / 227 g + 1/4 cup / 56 g for frosting)
Butter contributes richness, tenderness, and helps the cookies spread and brown evenly. Use real unsalted butter and ensure it’s softened, not melted. If you swap for margarine or a lower-fat spread, texture and flavor will suffer.
Cream cheese (4 oz / 113 g for frosting)
Cream cheese adds tang and creamy stability to the frosting, balancing the sweetness and floral notes. Full-fat brick-style cream cheese gives the best texture and flavor. Low-fat or whipped varieties can make the frosting runny or thin.
Full Ingredient List for London Fog Cookies with Lavender Cream Cheese Frosting
- 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 (for coating)
- 4 oz (113 g) cream cheese
- 1/4 cup (56 g) unsalted butter, softened (for frosting)
- 1 cup (130 g) powdered sugar
- 1/2 tbsp culinary lavender (for frosting)
- 1 tsp vanilla bean paste (for frosting)
- purple food coloring (optional)
Step-by-Step Instructions for London Fog Cookies with Lavender Cream Cheese Frosting
Step 1: Grind and prepare the lavender
Pulse the 1 tablespoon of culinary lavender in a food processor until it’s very fine.
Sift the ground lavender and set half aside for the frosting.
Pro Tip: The lavender should look powdery, not chunky, and smell floral but not medicinal.
Step 2: Make the lavender sugar coating
Mix the remaining ground lavender with 1/2 cup (100 g) granulated sugar in a small bowl. Set aside for rolling.
Pro Tip: The sugar should be evenly speckled with tiny lavender bits when viewed closely.
Step 3: Preheat the oven and prep pans
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Pro Tip: The rack should be in the center of the oven and the parchment should lie flat with no wrinkles.
Step 4: Grind the Earl Grey
Pulse the 3 tablespoons (12 g) of Earl Grey tea in a food processor until the leaves are finely ground, then sift to remove any larger stems.
Pro Tip: The ground tea should look like a fine dust with tiny darker flecks and smell bright and citrusy.
Step 5: Combine the dry ingredients
Whisk together 2 3/4 cups (344 g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and the ground Earl Grey until uniform.
Pro Tip: The mixture should look evenly speckled and feel light when you sift a little between your fingers.
Step 6: Cream butter and sugar
In a mixer, cream 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar for about 2 minutes until light and fluffy.
Pro Tip: The butter mixture should be pale, airy, and leave a soft ribbon when the paddle is lifted.
Step 7: Add egg and vanilla
Mix in 1 room-temperature egg and 2 tsp vanilla bean paste until the batter is pale and voluminous.
Pro Tip: When mixed, the batter should look glossy and slightly increased in volume.
Step 8: Add dry ingredients
On low speed, add the flour and tea mixture until just combined. Do not overmix.
Pro Tip: The dough should look cohesive and slightly soft, not sticky or crumbly.
Step 9: Scoop and roll
Scoop 2-tablespoon balls of dough and roll them between your palms. Roll each ball in the lavender sugar so they’re well coated.
Pro Tip: The balls should be smooth, round, and evenly coated with lavender sugar.
Step 10: Space on sheet
Place cookies 2 inches apart on the prepared sheets.
Pro Tip: The surface should be slightly domed and uniform before baking.
Step 11: Flatten slightly and bake
Slightly flatten each ball with your palm or the bottom of a glass. Bake for 9–10 minutes until edges are lightly golden.
Pro Tip: The cookies should puff and then set; edges will be pale gold while centers remain soft.
Step 12: Cool and shape
Let cookies cool on the sheet for 5 minutes. Use a cookie cutter to ‘scoot’ cookies into perfect circles if edges spread unevenly.
Pro Tip: After scooting, the cookies should hold a neat round shape and not crumble when nudged.
Step 13: Whip frosting and finish
Whip 4 oz (113 g) cream cheese and 1/4 cup (56 g) softened butter until smooth. Add 1 cup (130 g) powdered sugar, 1/2 tbsp ground lavender (from earlier), and 1 tsp vanilla bean paste; whip until fluffy. Add purple food coloring if desired. Top cooled cookies with frosting and spread evenly.
Pro Tip: Frosting should be light, creamy, and hold soft peaks; it should spread without sliding off the cookie.
Expert Tips for London Fog Cookies with Lavender Cream Cheese Frosting
- Chill the dough lightly for 15 minutes if butter feels too soft; this prevents excessive spread.
- If cookies are dense, check your baking soda/powder freshness and do not overmix the dough.
- Use a food processor for both tea and lavender so the flavors distribute evenly.
- Room-temperature ingredients incorporate better; the egg should not be cold from the fridge.
- For uniform cookies, use a 2-tablespoon cookie scoop and measure spacing carefully.
- If frosting is runny, chill it 10–15 minutes; if too stiff, add 1 tsp milk at a time until spreadable.
- Swap baking sheets and rotate halfway through baking for even browning, especially in weak ovens.
- Avoid too much lavender — the balance should be subtle; culinary lavender is potent.
Storage & Freezing for London Fog Cookies with Lavender Cream Cheese Frosting
Fridge storage:
Store frosted cookies in an airtight container in a single layer separated by parchment. Keep refrigerated for up to 4 days to preserve the cream cheese frosting.
Freezer storage:
Freeze unfrosted cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag or container for up to 3 months. Freeze frosting separately in a sealed container for up to 1 month.
Thawing:
Thaw frozen cookies at room temperature for 30–60 minutes. If frosting is frozen separately, bring it to room temperature and re-whip briefly before spreading.
Reheating:
Warm the thawed cookie for 5–8 seconds in a microwave to bring back a just-baked softness, but avoid warming frosted cookies as the frosting will soften.
Best containers:
Use airtight plastic containers or glass storage with tight lids for refrigerator storage. Use freezer-grade bags with excess air pressed out for long-term freezing.
Variations & Substitutions for London Fog Cookies with Lavender Cream Cheese Frosting
Lemon-Earl Grey twist:
Add 1 tsp lemon zest to the dough and swap the frosting lavender for 1/2 tsp lemon zest and 1 tsp lemon juice. The result is a brighter, citrus-forward cookie that plays well with bergamot.
Honey-sweetened frosting:
Replace 1/4 cup of powdered sugar with 1–2 tbsp honey and reduce added liquid. The frosting will have floral sweetness and a softer texture.
Gluten-free version:
Substitute the flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it. Expect a slightly different crumb but similar flavor; monitor baking time closely.
Vegan adaptation:
Use vegan butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water). Replace cream cheese with a vegan cream cheese and powdered sugar. Cookies will be slightly denser and take a touch longer to brown.
Frequently Asked Questions About London Fog Cookies with Lavender Cream Cheese Frosting
Can I make the dough ahead of time?
Yes. The dough can be chilled, wrapped tightly, and refrigerated for up to 48 hours. This can deepen flavor and make shaping easier. For longer storage, freeze dough balls on a tray then transfer to bags for up to 1 month; bake from frozen with an extra minute or two.
How strong should the lavender flavor be?
Aim for a subtle floral note that supports the Earl Grey rather than overwhelming it. Using 1/2 tablespoon in the coating and 1/2 tablespoon in the frosting gives floral aroma without soapy bitterness. Always use culinary-grade lavender and grind it finely for even distribution.
What if my frosting is too sweet or too runny?
If too sweet, add a pinch more cream cheese or a tiny bit of lemon juice to balance. If runny, chill the frosting for 10–20 minutes, then re-whip. For excessive runniness, gradually beat in more powdered sugar until you reach spreadable stiffness.
Can I use tea bags instead of loose leaf Earl Grey?
Yes — use the leaves from 3–4 Earl Grey tea bags to equal 3 tablespoons, and discard the paper. Tea bags are convenient, but choose high-quality bags with real bergamot for best flavor.
Why did my cookies spread too much in the oven?
Over-softened butter, too-warm dough, or too much sugar can cause spreading. Chill the dough slightly, ensure butter is softened but not melting, and line pans with parchment to reduce odd spreading. Also check your oven temperature with an oven thermometer.
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Final Thoughts on London Fog Cookies with Lavender Cream Cheese Frosting
These cookies balance bergamot, butter, and floral lavender for a refined bite. They’re simple to assemble and impressive to serve.
Please leave a star rating in the recipe card below and pin the recipe to Pinterest if you loved it.
Conclusion — London Fog Cookies with Lavender Cream Cheese Frosting
For inspiration from other bakers who have explored the flavor pairings, see this delicate take on similar London Fog Cookies at London Fog Cookies – In Bloom Bakery.
If you want a lavender-earl grey comparison, this recipe and notes from Hummingbird High are helpful: Lavender Earl Grey Cookies – Hummingbird High.
And for a complementary Earl Grey citrus idea, check the cupcake adaptation at London Fog Cupcakes (Earl Grey & Lemon) | Emma Duckworth Bakes.
London Fog Cookies with Lavender Cream Cheese Frosting
Ingredients
Method
- Pulse the 1 tablespoon of culinary lavender in a food processor until it’s very fine. Sift and set half aside for the frosting.
- Mix the remaining ground lavender with 1/2 cup of granulated sugar in a small bowl. Set aside for rolling.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Pulse the 3 tablespoons of Earl Grey tea in a food processor until finely ground, then sift.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and the ground Earl Grey.
- In a mixer, cream the softened unsalted butter with granulated sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla bean paste into the butter mixture and mix until combined.
- On low speed, gradually add the flour and tea mixture and mix until just combined.
- Scoop 2-tablespoon balls of dough and roll in the lavender sugar.
- Place cookies 2 inches apart on prepared sheets and slightly flatten each ball.
- Bake for 9–10 minutes until edges are lightly golden.
- Cool cookies on the sheet for 5 minutes before shaping if needed.
- Whip cream cheese and softened butter until smooth. Gradually add powdered sugar, ground lavender, and vanilla bean paste; whip until fluffy.
- Top cooled cookies with frosting and spread evenly.