London Fog Cookies with a lavender frosting are one of my favorite treats. As I’ve mentioned before, I am a barista at Starbucks, and this is where I found a newfound love for London Fog Lattes. What are London Fog Lattes? It’s an Earl Gray tea latte sweetened with vanilla. They can be drunk both iced and hot, and if you haven’t already tried them, I strongly suggest you do!
Equipment:
- 2 medium bowls
- 1 small bowl
- 1 large baking sheet
- Parchment Paper
Dry Ingredients:
- 2 cups of flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 2 Earl Grey tea bags
Wet Ingredients:
- 2 sticks of butter (softened)
- 1 egg
- 1 ½ tsp vanilla bean paste
- ½ cup brown sugar
- ½ cup white sugar
For Icing:
- 4 tbsp powdered sugar
- Dried lavender leaves
- 4 tbsp milk
To begin, in a medium sized bowl combine your two sticks of butter, half a cup of brown sugar, half a cup of white sugar and cream together. Once you’ve combined, add in your Egg and Vanilla Bean Paste. If you don’t have Vanilla Bean Paste, extract works just fine, though I suggest you add about three tablespoons to make sure you get that intense vanilla flavor.
Moving on to your dry ingredients! In another medium sized bowl, combine your flour, baking soda, and baking powder. For your Earl Gray tea, I recommend you buy tea bags because they typically come pre-grounded, but you can also get whole tea leaves and grind them yourself. If you go the route I am going, then snip the corner off of two Earl Gray tea bags and add to your dry ingredients and mix.
Now, combine 1/3 of your dry mixture into your wet ingredients and fold it until it’s combined, and repeat this step two more times until everything is combined. Then, take your small bowl, snip another two tea bags, and mix with equal parts white sugar. Roll your cookie dough into balls and roll in the sugar mixture. Place it on a large baking sheet lined with parchment paper, leaving room for cookies to expand. Bake at 350°F for 10 minutes or until golden brown. Let it cool. For your lavender icing, combine four tablespoons of milk with four tablespoons of powdered sugar and add your dried lavender. Once cookies are cooled, dip it into your icing and enjoy!
