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Delicious London Fog Cookies with Lavender Cream Cheese Frosting on a cooling rack

London Fog Cookies with Lavender Cream Cheese Frosting

These London Fog Cookies are infused with the elegant flavor of Earl Grey tea and topped with a silky Lavender Cream Cheese Frosting, making them a perfect treat for tea time or a special occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 3 tbsp Earl Grey tea Use quality loose-leaf or strong tea bags.
  • 2 3/4 cups all-purpose flour Spoon and level for accurate measurement.
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • 1 cup unsalted butter, softened Ensure butter is softened, not melted.
  • 1 large egg, at room temperature Room temperature incorporates better.
  • 2 tsp vanilla bean paste
  • 1/2 cup granulated white sugar (for coating)
  • 1/2 tbsp culinary lavender (for coating) Use quality culinary-grade lavender.
For the Frosting
  • 4 oz cream cheese Use full-fat brick-style for best texture.
  • 1/4 cup unsalted butter, softened Should be softened for easy mixing.
  • 1 cup powdered sugar
  • 1/2 tbsp culinary lavender (for frosting)
  • 1 tsp vanilla bean paste (for frosting)
  • purple food coloring (optional) Use sparingly to color frosting if desired.

Method
 

Preparation
  1. Pulse the 1 tablespoon of culinary lavender in a food processor until it’s very fine. Sift and set half aside for the frosting.
  2. Mix the remaining ground lavender with 1/2 cup of granulated sugar in a small bowl. Set aside for rolling.
  3. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  4. Pulse the 3 tablespoons of Earl Grey tea in a food processor until finely ground, then sift.
  5. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and the ground Earl Grey.
  6. In a mixer, cream the softened unsalted butter with granulated sugar until light and fluffy, about 2 minutes.
  7. Add the egg and vanilla bean paste into the butter mixture and mix until combined.
  8. On low speed, gradually add the flour and tea mixture and mix until just combined.
  9. Scoop 2-tablespoon balls of dough and roll in the lavender sugar.
  10. Place cookies 2 inches apart on prepared sheets and slightly flatten each ball.
  11. Bake for 9–10 minutes until edges are lightly golden.
  12. Cool cookies on the sheet for 5 minutes before shaping if needed.
Frosting
  1. Whip cream cheese and softened butter until smooth. Gradually add powdered sugar, ground lavender, and vanilla bean paste; whip until fluffy.
  2. Top cooled cookies with frosting and spread evenly.

Notes

Store frosted cookies in an airtight container in the fridge for up to 4 days. Freeze unfrosted cookies for up to 3 months, thaw at room temperature.