London Fog Cookies – The popular drink in cookie form! Buttery shortbread cookies flavored with real Earl Gray tea, and topped with a smooth cinnamon milk glaze
This post is sponsored by Rodelle.
This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!
I’m a coffee girl at heart. Coffee is my true love, it’s 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 really want a cup of tea.
I’ve mentioned it before, I don’t drink tea too often because I’m American and don’t own a tea kettle (aka the correct way to make tea), so I microwave my tea (I’m so sorry to all my readers from the UK, please don’t leave) and then I tend to forget that it’s in there. And then it sits there for literal hours until I remember, and by then it’s cold so I microwave it again and then the whole thing starts all over.
Even though I don’t drink a ton of tea, I’m a huge fan of black teas: anything that will wake me up and give me a little boost of caffeine. And I’m honestly a huge fan of London Fogs, which are lattes 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 have to make it right. You need to brew the Earl Gray correctly, and make sure you have a good vanilla that doesn’t get lost in the strong tea flavor. So I decided to take those same flavors and created a little glazed cookie that tastes like a buttery version of that drink. So good.
For this recipe, I used Rodelle’s Pure Vanilla Extract, because I needed a good vanilla whose flavor would hold up. I put a double dose: vanilla in the cookie dough, vanilla in the frosting.
I’m a huge fan of Rodelle’s products, especially their extracts! They always have such incredible flavors and really give a good pop of flavor to baked goods, whereas other vanillas tend to get lost and don’t add anything. Oh, and by the way they also have chocolate extract. Yes, let that sink in.
Here’s What I Used:
- ½ cup vegan butter
- heaping ¼ cup powdered sugar
- big pinch of salt
- 1 Earl Gray tea bag
- ¼ tsp. Rodelle Pue Vanilla Extract
- 1¼ 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
- 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 ½" 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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