This post is sponsored by Rodelle.
I’m a coffee girl at heart. Coffee is my true love. Coffee is what helps me get through the day and honestly what gets me out of bed in the morning. But every once in a while, I really want a cup of tea.
I don’t drink tea too often because I’m American and don’t own a tea kettle, so I microwave my tea (I’m so sorry to all my readers from the UK, please don’t leave). Then I forget that it’s in the microwave. It sits there for literal hours until I remember, and by then it’s cold so I microwave it again and the whole thing starts all over.
Even though I don’t drink a ton of tea, I’m a huge fan of black teas. Really I’m a fan of anything that will wake me up and give me a boost of caffeine. And I love lattes, so combining the two means I’m a HUGE FAN of tea lattes, and today we’re talking London Fogs.
A London Fog is a latte made with Earl Gray tea, steamed milk, and vanilla. And fun fact! It was actually created in Canada. I don’t know what to do with that information but… there it is.
A London Fog is a delicious, cozy drink, but you need to make it right. You need to brew the Earl Gray correctly. You need a good vanilla that doesn’t get lost in the strong tea flavor.
Today I’m taking those same flavors to create a little glazed cookie that tastes like a buttery version of that drink. London Fog Shortbread Cookies. So good.
For these London Fog Shortbread Cookies, I’m using Rodelle’s Pure Vanilla Extract, because this cookie needs a good, high-quality vanilla. I put a double dose: vanilla in the cookie dough, plus vanilla in the frosting.
I’m a huge fan of Rodelle’s products, especially their extracts! They have such incredible flavors and give a good pop of flavor to baked goods. Oh, and by the way they also have chocolate extract. Yes, let that sink in.
How to Make London Fog Shortbread Cookies:
These cookies are super easy to throw together, and really fun to decorate! Just mix the ingredients like a regular cookie dough, then let it chill in the fridge for an hour. Roll the dough out on a floured surface, cut out little hearts, and bake until golden brown. Then decorate with a milk glaze and a sprinkle of loose tea!
London Fog Shortbread Cookies (Vegan)
Earl Gray Shortbread Cookie
- 1/2 cup vegan butter, such as Earth Balance
- heaping 1/4 cup powdered sugar
- big pinch of salt
- 1 Earl Gray tea bag
- 1/4 tsp. Rodelle Pue Vanilla Extract
- 1 1/4 cups all-purpose flour
- 1 cup powdered sugar
- pinch of cinnamon
- pinch of loose Earl Gray tea plus more for decoration
- 1 tsp. Rodelle Pure Vanilla Extract
- 2 Tbsp. nondairy milk, such as Silk
- Cream together the butter and sugar until light and fluffy.
- Add the salt, then open the tea bag and pour the loose tea into the dough. Add vanilla. Mix well.
- Add the flour and mix for about 2 minutes, or until the dough fully comes together.
- Wrap the dough in plastic and chill 1 hour.
- On a floured surface, roll the dough to 1/2" thick. Using a small cookie cutter, cut out cookies and transfer onto a parchment-lined baking sheet.
- Preheat oven to 350ºF. While the oven is preheating, chill the cookies and baking sheet for 10 minutes.
- Bake 10-13 minutes until the cookies are set and slightly browned along the bottom.
- To make the glaze, combine all glaze ingredients and mix well until smooth. Dip the cookies, then decorate with a sprinkle of loose tea.
Thank you to Rodelle for sponsoring this post!
(All opinions are 100% my own. I only partner with brands that I love and use regularly.)
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