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Vegan London Fog Cookies

vegan london fog cookies - Tasty
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Bake soft, chewy vegan cookies infused with the comforting flavors of Earl Grey tea, vanilla, and a hint of lavender, mimicking your favorite tea latte.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened non-dairy milk (soy or oat recommended)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons finely ground Earl Grey tea leaves (about 3 tea bags worth)
  • 1/4 teaspoon culinary dried lavender, optional
  • 1/2 cup powdered sugar, for dusting (optional)

Instructions

  1. Steep the Tea: Place the Earl Grey tea leaves (and lavender, if using) into a small, heat-safe bowl. Heat the non-dairy milk until warm, but not boiling. Pour the warm milk over the tea leaves and let it steep for 15 minutes. Strain the milk through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. You should have about 1/4 cup of infused milk. Set aside to cool completely.
  2. Cream Fats and Sugars: In a large bowl, beat the softened vegan butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Combine Wet Ingredients: Beat in the vanilla extract and the cooled Earl Grey infused milk until just combined. Scrape down the sides of the bowl.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Chill Dough: Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent spreading.
  7. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake: Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. They will firm up as they cool.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Finish (Optional): Once cool, dust the **vegan tea cookies** lightly with powdered sugar for a finishing touch.

Notes

  • For the best flavor in your **Earl Grey dessert recipes**, use a high-quality Earl Grey tea bag or loose leaf tea. The stronger the tea flavor, the better the cookie.
  • If you skip the lavender, you are making a classic **London Fog flavor recipe**.
  • If you do not have time to infuse the milk, you can mix 1 teaspoon of finely ground tea leaves directly into the dry ingredients, but the flavor transfer will be less intense.
  • These **dairy free tea cookies** are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

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