London Fog Cookies
Makes: 20-24 Prep time: 20 min Chill Time: 30 mins Cook Time: 20-25 mins
Total Time: 70-75 mins
Ingredients
Cookie
1 cup butter
1 cup sugar
1 egg
1 tbsp bourbon vanilla
1 tsp baking powder
1/4 tsp salt
2.5 cups flour
2 earl grey tea bags
Icing
1.5 cups icing sugar
2-3 tbsp milk
1 tbsp bourbon vanilla
Other
Looseleaf earl grey tea for garnish (optional)
Directions
Preheat the oven to 350°F (175°C).
In a stand mixer, cream together the butter, sugar, vanilla, and egg until smooth.
Add the dry ingredients—flour, salt, and baking powder—then mix until combined.
Cut open the two tea bags and pour the tea into the dough, mixing thoroughly.
Shape the dough into a log or tube-like shape (for slice-and-bake cookies).
Wrap the dough in plastic wrap (Saran wrap) and chill in the refrigerator for 30 minutes.
Once chilled, slice the dough into cookies about ½ inch thick (or slightly thicker, based on preference).
Place the cookies on a baking sheet and bake for 20–25 minutes, or until lightly golden.
Remove from the oven and let the cookies cool completely.
Icing
While the cookies are cooling, mix all icing ingredients in a small bowl until smooth.
Once the cookies have cooled, drizzle with icing and optionally sprinkle with loose tea.
Storage:
Store in an airtight container for up to 5 days (though they likely won’t last that long!).
Freeze for up to 3 months if needed.
Enjoy!
Photos Hofstede’s Country Barn
Recipe property of Haley Crofton-Sleigh
