---
title: London Fog Cookies
category: cookies-and-bars
tags:
  - cookies
  - baking
  - dessert
  - london-fog
  - new-york-times
  - carolina-gelen
source: New York Times
---

In a #small saucepan{} over medium heat, add the @unsalted butter{12%Tbsp}. Once the butter is mostly melted, cut open the @Earl Grey teabags{3}, add the tea and stir for a ~{1%minute}. Add the @culinary lavender{1/4%tsp} (optional), if using, then remove the pot from heat. Steep, covered, for ~{10%minutes}.

In a #mixing bowl{}, combine the @granulated sugar{1/2%cup} plus 2 Tbsp, @light brown sugar{1/2%cup}, @vanilla extract{2%tsp} and @kosher salt{1/2%tsp}. To a #small bowl{}, add the @all-purpose flour{1.5%cups}, @baking powder{1%tsp} and @baking soda{1/2%tsp} and whisk to combine.

Pour the tea-infused butter over the sugar. Using a #silicone spatula{}, vigorously stir to combine. Make sure the batter is not sizzling hot, then add the @egg{1%large} and vigorously stir for 1 to ~{2%minutes} to combine while cooling down the batter. Add the dry ingredients and mix until there are no dry flour spots. Chill the cookie dough uncovered for ~{10%minutes} in the fridge.

When ready to bake, divide the dough into eight 1/4-cup balls (a #4-tablespoon scoop{} is helpful here) and place on the #small sheet pan{} (you should have 8 balls, each weighing about 80 grams). Transfer the cookie balls to a small parchment-lined sheet pan or a #large plate{} and freeze for ~{45%minutes}, uncovered, until firm to the touch.

Arrange racks in the upper and lower thirds of the oven. Heat the oven to 350°F. Line two #large baking sheets{} with parchment paper. Arrange half of the frozen cookie dough on each sheet, leaving 5 inches between each cookie.

Bake for about ~{16%minutes}, until the cookies look lightly golden and puffed up, while the centers still look a bit underbaked. Firmly knock the bottom of the pans against a hard heat-proof surface a few times to flatten the cookies. Cool for ~{5%minutes}, then transfer the cookies to a #cooling rack{} to cool completely.

In a #microwave-safe bowl{}, microwave the @unsalted butter{3%Tbsp} for about ~{30%seconds}, until very soft but not completely melted. Add the @powdered sugar{3/4%cup}, @whole milk{1%Tbsp}, @vanilla extract{1/2%tsp} and a tiny pinch of @salt. Whisk until smooth.

Drizzle one or two thick stripes of frosting on each room-temperature cookie using a silicone spatula. Decorate with more lavender if you like. The glaze will take a moment to set and will maintain a softer consistency, so it’s better if the cookies are not stacked right away. Store in an airtight container or zip-close bag for up to ~{2%days}.