Curl up with a warm cup of tea and one of these gorgeous London Fog Shortbread Cookies. Similar to a London Fog latte, these London Fog shortbread cookies bring forth the flavors of Earl Grey tea and warm milk. They’re perfect for your next brunch!
What is a London Fog Cookie
A couple of years ago I experienced my first London Fog latte, and I was hooked. It’s a latte made with Earl Grey tea, and it is delicious. These London Fog shortbread cookies capture the flavors of this drink perfectly. It’s all the flavors of a London Fog latte baked into a soft, buttery shortbread cookie.
Ingredients needed
- 1 cup unsalted butter
- 2/3 cup powdered sugar
- 1 3/4 cup all-purpose flour
- 1 tsp pure vanilla extract
- 1 1/2 tbsp Earl Grey tea leaves (crushed)
- 1/2 tsp salt
- 2 tbsp decorating sugar
How to make London Fog Shortbread cookies
- Add butter to a large mixing bowl and allow it to completely soften at room temperature.
- Once butter is softened, add powdered sugar and vanilla to the bowl with the butter and mix on low until completely smooth and creamy.
- Add in flour, salt, and Earl Grey tea, mix to combine. The dough should be thick and easy to manipulate.
- Lay out a sheet of plastic wrap, and transfer the dough on top of the plastic wrap. Use your hands to begin to form the dough into a log shape. Next, wrap the dough with the plastic wrap and then roll the dough with your hands until it forms a nice smooth log. You can twist the ends of the plastic wrap to keep the ends secured. Keeping the log wrapped, transfer to the refrigerator and refrigerate overnight, or for at least an hour.
- Preheat oven to 350 degrees F.
- Remove the refrigerated dough. Unwrap and remove from the plastic wrap. Using a knife, begin slicing your dough into 1/4 inch round slices. Place sliced cookie dough onto a lined baking sheet. Sprinkle with decorating sugar and bake for 13-15 minutes.
- Transfer cookies to a cooling rack to cool, then serve and enjoy. Store in an airtight container.
Recipe FAQs and Variations
What are shortbread cookies?
What I love most about shortbread cookies is that they are SIMPLE to make. Shortbread cookies, in my opinion, are the easiest cookies to make. With just a handful of ingredients, they’re simple and don’t require a lot of technical baking skills. These cookies bring an elegant flair which makes them the perfect simple yet elegant recipe. These cookies would be great for your next brunch, book club, or even holiday gathering. So for a challenged baker like myself, these London Fog shortbread cookies are right up my alley!
How to make gluten-free London Fog Shortbread Cookies
For a gluten-free option, substitute the flour with a 1 to 1 baking flour (not all-purpose). I use Bob’s Red Mill gluten-free 1 to 1 baking flour. This is a one to one swap so no other adjustments are needed.
Can you freeze shortbread cookie dough?
Yes! After step four in the recipe, you can seal the rolled dough in plastic wrap and freeze for up to 3 months. When ready to bake, remove from the freezer and left thaw while the oven preheats. You can then slice and bake!
Helpful Kitchen Tools for London Fog Shortbread Cookies
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Enjoy these other shortbread recipes!
- Orange Cranberry Shortbread Cookies – perfect shortbread cookie for the holidays!
- Lemon Blueberry Shortbread Tart – a gorgeous shortbread tart for Spring!
- Millionaire’s Shortbread
London Fog Shortbread Cookies
London Fog Shortbread Cookies
Capture the flavors of your favorite earl grey tea with these London fog shortbread cookies.
Ingredients
- 1 cup unsalted butter
- 2/3 cup powdered sugar
- 1 3/4 cup all-purpose flour
- 1 tsp pure vanilla extract
- 1 1/2 tbsp Earl Grey tea leaves (crushed)
- 1/2 tsp salt
- 2 tbsp decorating sugar
Instructions
- Add butter to a large mixing bowl and allow it to completely soften at room temperature.
- Once butter is softened, add powdered sugar and vanilla to the bowl with the butter and mix on low until completely smooth and creamy.
- Add in flour, salt, and Earl Grey tea, mix to combine. The dough should be thick and easy to manipulate.
- Lay out a sheet of plastic wrap, and transfer the dough on top of the plastic wrap. Use your hands to begin to form the dough into a log shape. Next, wrap the dough with the plastic wrap and then roll the dough with your hands until it forms a nice smooth log. You can twist the ends of the plastic wrap to keep the ends secured. Keeping the log wrapped, transfer to the refrigerator and refrigerate overnight, or for at least an hour.
- Preheat oven to 350 degrees F.
- Remove the refrigerated dough. Unwrap and remove from the plastic wrap. Using a knife, begin slicing your dough into 1/4 inch round slices. Place sliced cookie dough onto a lined baking sheet. Sprinkle with decorating sugar and bake for 13-15 minutes.
- Transfer cookies to a cooling rack to cool, then serve and enjoy. Store in an airtight container.
Notes
- Use Bob's Red Mill gluten-free 1 to 1 baking flour for a gluten-free alternative
- To freeze the shortbread cookie dough, after step four in the recipe, you can seal the rolled dough in plastic wrap and freeze for up to 3 months. When ready to bake, remove from the freezer and let thaw while the oven preheats. You can then slice and bake!
- Nutritional Disclaimer
Nutrition Information:
Amount Per Serving: Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
Can you freeze the dough?
Yes! You can freeze the dough for up to three months. After step four in the recipe, you can seal the rolled dough in plastic wrap and freeze for up to three months. When ready to bake, remove from the freezer and let thaw while the oven preheats. Then slice and bake from there! Thank you for asking this question, I’ve added it to the FAQ section and the recipe notes section on the recipe card.
Do you brew the tea first or just put the leaves in?
You’ll just use the dry tea leaves.
I tried making these cookies his week but the ratio of butter was way off for me. The dough was so greasy that when I baked the cookies they spread into puddles. Comparing this to other shortbread recipes this should have more flour for the amount of butter.
I’m sorry you had that experience. I’ve made them several times and never ran into that problem. But, let me test the recipe once again and see if something is off.