London Fog Cookies

Right now it’s St. Patty’s Day 2020. The world is a crazy place with COVID-19 shutting everything down. We’re in day two of a self imposed quarantine. @deardefheart and I recently got back from Canada so yeah. No visits to family as our families are either old, immuno-compromised or both. Don’t tell them we said both. My anxiety is up and down depending on the day. I’m doing what I can to keep my sanity. D really put things into perspective and was saying that now is the time for people to really decide what they want from life. I can’t agree more.

All of this craziness really was drawing us to things that are more calming. @deardefheart and @dead_ayeress both like London Fogs. Thanks to @deardefheart and our coffee date spot CA, I like them too. CA makes a killer London Fog. It sounded like a fun easy type of cookie to do. We were chatting about it and wanted a cakey cookie that is chewy and not moist. I’ve made some snickerdoodles in the past and that felt like a great cookie to meet those criteria. Thanks to Michelle Lopez and her book Weeknight Baking I adapted her snickerdoodle recipe and here you go London Fog Cookies.

The frosting was going to be something thin of just tea, vanilla and confectioners sugar but D wanted some cream cheese frosting. I was going to make half and half but what turned out was so good, and still thin, that I think it is the perfect compliment to the cookie. They’re just sweet enough with enough tea and vanilla flavor it really helps melt away the crazy anxiety, social distancing, and existential dread that’s in the world today.

Stay safe, keep your distance, buy and eat TP (not sure why people have so much if they aren’t eating it) and we’ll all get through this. We can make a new normal when this is all over.

Ingredients

Cookies:

• 1 Cup (2 sticks) unsalted butter

• 1 1/2 Cup granulated Sugar

• 2 Large Eggs

• 1 Tablespoon of vanilla (yes tablespoon)

• 2 teaspoons cream of tartar

• 1 teaspoon of baking soda

• 1/2 teaspoon of salt

• 2 Tablespoons of loose leaf Earl Grey tea

• 2 3/4 Cups All Purpose Flour

Frosting:

• 4 oz cream cheese at room temperature

• 1/8 Cup Earl Grey brewed tea

• 2 Tablespoons salted butter at room temperature

• 1/2 teaspoon vanilla

• 1 1/2 Cups confectioners sugar

Instructions

Cookies:

1. Preheat the oven to 400 Degrees

2. Cream butter and sugar in a stand mixer with the paddle attachment

3. Add eggs one at a time incorporating the first one completely before adding the second one

4. Mix in the vanilla

5. In a separate bowl mix together the flour, salt, cream of tartar and loose leaf Earl Grey tea

6. Add the dry to the wet mixing until it comes together

7. Scoop mix by 1 1/2 Tablespoon onto a parchment lined baking sheet

8. Bake for 10 mins until edges are lightly browned. Centers may seem raw

9. Let them cool on the pan for 3 minutes

10. Move to a wire cooling rack and cool completely

Frosting:

1. In a bowl mix together the butter and cream cheese together

2. Add the vanilla and brewed Earl Grey tea and mix

3. Slowly mix in the confectioners sugar

4. Decorate the cookies and eat the rest

Back to Recipes