Print

Earl Grey London Fog Cookies

earl grey london fog cookies - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy cookies infused with the floral, citrus notes of Earl Grey tea and balanced with vanilla for a sophisticated treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons loose leaf Earl Grey tea (high quality recommended)
  • 1/4 cup heavy cream
  • 1/2 cup powdered sugar (for optional glaze)
  • 1 tablespoon fresh lemon juice (for optional glaze)

Instructions

  1. Steep the Tea: Place the loose leaf Earl Grey tea in a small saucepan with the heavy cream. Heat gently over low heat until just simmering. Remove from heat, cover, and let steep for 30 minutes. Strain the cream through a fine-mesh sieve into a clean bowl, pressing on the leaves to extract all liquid. Discard the leaves. Let the infused cream cool completely.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  3. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and 1/4 cup of the cooled Earl Grey infused cream. Mix until just combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Chill Dough: Cover the dough and chill in the refrigerator for at least 1 hour. This helps prevent spreading and concentrates the flavor.
  7. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  8. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft for a chewy texture.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make Optional Glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over cooled cookies if desired.

Notes

  • For a stronger bergamot flavor, you can pulse the dry Earl Grey leaves in a spice grinder until they resemble coarse powder before steeping them in the cream.
  • If you prefer a crispier cookie, bake for an additional 1 to 2 minutes.
  • This recipe makes a sophisticated cookie perfect for afternoon tea.

Nutrition

Find it online: https://delicerecipe.com/earl-grey-london-fog-cookies-recipe/