London Fog (earl grey) Cookies
London Fogs (earl grey tea latte) are a fairly common occurrence here in Vancouver. It’s a winning combination of earl grey tea, vanilla and steamed milk. But this fabulous flavour combination doesn’t just make for a comforting cool weather drink.
I have also enjoyed an amazing and memorable London Fog donut and concocted a delish London Fog cake. So when the Hubster offhandedly asked if I thought I could make a London Fog cookie, it really got the wheels turning. By the next day I had made my first batch of London Fog cookies and they were gone in 24 hours. They were a serious hit! You know you are really onto something, when you are making the same recipe again less than a week later. So, here I give you Laura’s London Fog Cookies (though I am fairly certain my husband will try to claim full credit for suggesting the idea).
London Fog Cookies
1 1/2 Cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup (Room Temperature) Butter
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1 teaspoon Loose Leaf Earl Grey Tea (I used the Steeped Tea – Earl Grey De La Crème)
1/2 teaspoon Vanilla
Half the Zest of 1 lemon (save the rest for the glaze)
Aprox 2 Tablespoons Lemon Juice
3/4 Cup Coarsely Chopped White Chocolate (or vanilla melting wafers)
1 Cup Powdered Sugar
Remaining Lemon Zest
Remaining Lemon Juice (approx 1 – 2 Tablespoons)
1/2 teaspoon Loose Leaf Earl Grey Tea
- Preheat oven to 375 degrees.
- Zest a lemon, divide zest in half (between cookie batter and glaze).
- Juice a lemon. Reserve 2 tablespoons of juice for cookies and combine 1/2 a teaspoon of loose leaf earl grey tea to ‘steep’ in remaining lemon juice for the glaze.
- In a bowl combine the flour, baking soda and salt.
- In the bowl of an electric mixer cream the room temperature butter, earl grey tea and sugars together well until creamy.
- Beat in the egg, vanilla, lemon zest and lemon juice until smooth.
- Slowly add the flour mixture until combined.
- Stir in chopped white chocolate (or vanilla chips)
- Drop by 2 teaspoon size spoonfuls onto parchment paper lined baking sheets.
- Bake for 8 – 9 minutes or until golden brown around the edges.
- Prepare the glaze by straining out the loose leaf tea from the lemon juice and combining with the powdered sugar and lemon zest. If necessary add enough water to reach desired consistency.
- Spoon glaze overtop of the warm cookies and then allow them to cool completely to room temperature.
- Store in an airtight container.
Notes: Use a good quality loose leaf tea (not a tea bag) and cream well with the butter to soften.