London Fog Cookies¶
 Total Time |
|---|
| 2.06 days |
Ingredients¶
12 Tbsp (170 g) unsalted butter
3 Earl Grey teabags
0.25 tsp culinary lavender
0.5 cup (99 g) granulated sugar- 0.5 cup (114 g) light brown sugar
- 2 tsp vanilla extract
- 0.5 tsp kosher salt
1.5 cups (180 g) all-purpose flour- 1 tsp baking powder
0.5 tsp baking soda
1 large egg- 3 Tbsp (42 g) unsalted butter
- 0.75 cup (150 g) powdered sugar
1 Tbsp (14 g) whole milk- 0.5 tsp vanilla extract
- 1 salt
Cookware¶
- 1 small saucepan
- 1 mixing bowl
- 1 small bowl
- 1 silicone spatula
- 1 4-tablespoon scoop
- 1 small sheet pan
- 1 large plate
- 1 large baking sheets
- 1 cooling rack
- 1 microwave-safe bowl
Instructions¶
Step 1¶
In a small saucepan over medium heat, add the unsalted butter. Once the butter is mostly melted, cut open the Earl Grey teabags, add the tea and stir for a 1 minute. Add the culinary lavender (optional), if using, then remove the pot from heat. Steep, covered, for 10 minutes.
Step 2¶
In a mixing bowl, combine the granulated sugar plus 2 Tbsp, light brown sugar, vanilla extract and kosher salt. To a small bowl, add the all-purpose flour, baking powder and baking soda and whisk to combine.
Step 3¶
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 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.
Step 4¶
When ready to bake, divide the dough into eight ¼-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.
Step 5¶
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.
Step 6¶
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.
Step 7¶
In a microwave-safe bowl, microwave the unsalted butter for about 30 seconds, until very soft but not completely melted. Add the powdered sugar, whole milk, vanilla extract and a tiny pinch of salt. Whisk until smooth.
Step 8¶
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.
Source¶
- New York Times