Print

London Fog Shortbread Cookies

A stack of five homemade earl grey cookies, drizzled with white glaze, resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these London Fog Shortbread Cookies, infused with the aromatic flavor of Earl Grey tea, for a sophisticated and buttery treat perfect for afternoon tea.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely ground Earl Grey tea leaves (from about 3 tea bags)
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon lemon zest

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the vanilla extract and the finely ground Earl Grey tea leaves until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
  4. Shape the dough into a log, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Remove the dough from the refrigerator and slice the log into 1/4-inch thick rounds. Place the rounds onto the prepared baking sheets, spacing them about 1 inch apart.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should still look pale.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. If using the glaze, whisk together the powdered sugar, milk, and lemon zest until smooth. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • To get finely ground tea leaves, place the tea bags in a spice grinder or clean coffee grinder and process until the leaves resemble fine powder.
  • For a stronger tea flavor, you can steep the tea leaves in the softened butter briefly before creaming, then strain the leaves out, or simply use more finely ground leaves as directed.
  • These buttery tea cookies freeze well before baking; slice the dough logs and freeze them, then bake directly from frozen, adding a few extra minutes to the bake time.

Nutrition

Find it online: https://chefsily.com/earl-grey-cookies-london-fog-shortbread/