The first time I made these London Fog Cookies with Lavender Cream Cheese Frosting I was stunned at how the tea flavor carried through without being bitter.
They’re delicate, floral, and just chewy enough to feel special with a cup of tea.
If you love Earl Grey and a hint of lavender, this cookie is a simple showstopper that’s surprisingly easy to pull off.
I tested small batches, tweaked the lavender-to-sugar ratio, and settled on a frosting that keeps the cream cheese bright rather than cloying.
These cookies are a great swap for your usual chocolate chip when you want something grown-up and fragrant.
If you’re planning a tea party or gifting during the holidays, these hold their charm in a box or on a plate.
Why You’ll Love This Recipe
- Elegant Earl Grey flavor that’s obvious but never overpowering.
- Subtle floral lavender in both coating and frosting for layered aroma.
- Soft, tender cookie texture with a slightly crisp edge.
- A cream cheese frosting that balances floral and citrusy bergamot notes.
The texture is tender and slightly cakey inside with a thin, delicate edge from the slightly flattened shape.
The Earl Grey (bergamot) stays in the dough instead of fading, and the lavender sugar gives each bite that perfume you want without becoming soapy.
The frosting adds a tangy brightness that cuts through the sugar and enhances the tea notes.
“Absolutely delicious — my guests couldn’t stop asking what made these taste so elegant. Perfect with afternoon tea!” — 5★ reader review
Key Ingredients
Earl Grey tea (3 tbsp / 12 g) — Earl Grey is the backbone of this cookie. Grind it finely so the bergamot oils disperse through the dough instead of clumping or leaving big flakes. Choose a robust, quality blend; loose-leaf Earl Grey or a strong baglike Twinings will both work, but higher-quality leaf yields more fragrance.
Unsalted butter (1 cup / 227 g) — Butter controls both flavor and texture. Use real unsalted butter at room temperature for proper creaming with the sugar. European-style butter adds richness and a slightly silkier mouthfeel, but standard unsalted works perfectly for structure.
Cream cheese (4 oz / 113 g) — The frosting’s tang comes from cream cheese. Full-fat cream cheese gives the best stability and tang; low-fat varieties can be runny and lack flavor. Chill the cream cheese before whipping to avoid a soupy frosting.
All-purpose flour (2 3/4 cups / 344 g) — The flour amount yields a soft, slightly cakey cookie rather than an ultra-crisp snap. Spoon and level your flour to avoid packing too much, which can dry the cookie. If you prefer chewier, swap up to 1/4 cup less flour and test a small batch.
Full ingredient list:
- 3 tbsp (12 g) Earl Grey tea
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, softened
- 1 egg, at room temperature
- 2 tsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for coating)
- 1/2 tbsp culinary lavender (for coating)
- 4 oz (113 g) cream cheese
- 1/4 cup (56 g) unsalted butter, softened (for frosting)
- 1 cup (130 g) powdered sugar
- 1/2 tbsp culinary lavender (for frosting)
- 1 tsp vanilla bean paste (for frosting)
- purple food coloring (optional)
Step-by-Step Instructions
Step 1: Prepare lavender and sugar
Pulse the culinary lavender in a food processor until fine, then sift it.
Set half of the sifted lavender aside for the frosting.
Mix the remaining lavender with 1/2 cup granulated sugar in a small bowl to make the lavender coating sugar.
Pro Tip: You’ll know the lavender is fine enough when it loses its visible petals and the sugar turns slightly speckled and perfumed.
Step 2: Ready your oven and tea
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Pulse the Earl Grey tea in the food processor until it’s finely ground, then sift to remove any large bits.
Pro Tip: Finely ground tea is crucial — if you still see leaves, pulse a few more times. It should look like a dry spice.
Step 3: Mix dry ingredients
Whisk together the flour, baking powder, baking soda, salt, and the ground Earl Grey until evenly distributed.
Pro Tip: Even mixing prevents pockets of baking soda or heavy tea clusters, which can create bitter bites.
Step 4: Cream butter and sugar
Cream the 1 cup softened butter and 1 cup granulated sugar together for about 2 minutes until the mixture is light and fluffy.
Mix in the egg and the vanilla bean paste until the batter looks pale and voluminous.
Pro Tip: Use room-temperature ingredients so the egg and butter incorporate smoothly — the bowl should feel light when lifted.
Step 5: Combine wet and dry
Add the dry ingredients on low speed and mix until just combined. Do not overmix; stop when no dry streaks remain.
Pro Tip: Overmixing develops gluten and makes the cookies tough. Scrape the bowl and fold the last bits by hand if needed.
Step 6: Shape and coat
Scoop 2-tablespoon balls of dough, roll them in the lavender sugar, and place them 2 inches apart on the prepared sheets.
Slightly flatten each ball so they bake into gentle rounds.
Pro Tip: A slightly flattened top gives that signature tender center with an edge — press just once with the palm of your hand.
Step 7: Bake and finish
Bake for 9–10 minutes until the edges are set and the centers are not raw.
Let the cookies cool on the sheet for about 5 minutes, then use a cookie cutter to “scoot” them into perfect circles if edges puffed unevenly.
Pro Tip: The cookies continue to set after removal from the oven. Slightly soft centers are ideal; if they brown too much, reduce time by 30 seconds next batch.
Step 8: Make the lavender cream cheese frosting
Whip together the cream cheese, 1/4 cup softened butter, powdered sugar, the reserved 1/2 tbsp sifted lavender, and 1 tsp vanilla bean paste until fluffy. Add a drop of purple food coloring if you want a pale lavender hue.
Pro Tip: Keep the cream cheese cold and beat briefly — overbeating can warm the frosting and make it runny.
Step 9: Frost the cookies
Top fully cooled cookies with the frosting and spread evenly.
Allow the frosting to set at room temperature for 15–20 minutes, or chill briefly to firm before stacking.
Pro Tip: Pipe a thin ring of frosting around the edge and fill the center for a clean, bakery-style finish.
Expert Tips for Success
- Measure flour correctly: Spoon the flour into your measuring cup and level with a knife. Packed flour will create dense cookies.
- Grind the tea very fine: A spice grinder or coffee grinder dedicated to spices works best. If tea leaves remain, the texture is uneven and can be bitter.
- Use room-temperature dairy: Butter and egg at room temp cream more fully and trap air, giving you lift and tenderness.
- Control lavender intensity: Culinary lavender varies in strength. Start with the recipe amount; if using stronger lavender, reduce the coating slightly to prevent soapiness.
- Chill frosting if warm: If your kitchen is hot, briefly chill the cream cheese and butter before whipping to ensure a stable whipped texture.
- Baking sheet trick: Use a heavy, light-colored baking sheet. Dark sheets brown the bottoms too fast; lining with parchment prevents sticking and uneven browning.
- Visual doneness cues: Look for set edges and slightly domed centers that have begun to flatten. If the cookie jiggles in the center, give it 20–30 more seconds.
- Make-ahead tip: The dough chill time isn’t required, but chilling 30 minutes tightens flavors and helps maintain shape while baking.
- Equipment note: A 2-tablespoon cookie scoop ensures uniform cookies and accurate bake times. If you like, see a quick no-scoop alternative in this no-bake cookies and cream cheesecake balls post for similar portioning tricks.
Storage & Freezing
Fridge: Store frosted cookies in a single layer in an airtight container for up to 4 days.
If stacking, place parchment between layers to prevent sticking.
Freezer: Freeze unfrosted cookies in a single layer on a sheet until firm, then transfer to a sealed bag or container for up to 3 months.
Freeze the frosting separately in a small airtight container for up to 1 month.
To thaw and serve: Thaw frozen unfrosted cookies at room temperature for 30–60 minutes, then frost as directed.
If frosting is frozen, thaw it overnight in the fridge and re-whip for 20–30 seconds to regain fluffiness.
Reheating: For a just-baked feel, warm a cooled cookie for 6–8 seconds in the microwave on low power or 3–4 minutes in a 300°F oven wrapped in foil.
Avoid heating frosted cookies in the microwave or you’ll melt the frosting.
Variations & Substitutions
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Lemon-Lavender twist: Add 1 tsp lemon zest to the dough and swap vanilla in the frosting for lemon extract. This brightens the bergamot and pairs beautifully with the Earl Grey.
Try pairing ideas with a lemony dessert like the 4-ingredient lemon cream cheese dump cake for a citrus-forward spread. -
Gluten-free: Use a 1:1 gluten-free baking flour blend formulated for cookies, and reduce mixing to prevent gummy texture. Add a teaspoon of xanthan gum if the blend lacks it.
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Lavender-forward: If you love floral notes, increase the frosting lavender to 3/4 tbsp but reduce the coating lavender by half to avoid a soapy finish.
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Savory pairing: These cookies are lovely after heavier mains; they contrast especially well with bold-flavored dinners like the site’s sweet-and-spicy honey pepper chicken for a complete menu.
Frequently Asked Questions
Q: Can I use Earl Grey tea bags instead of loose leaf?
A: Yes. Remove the paper tag, open the bag, and pulse the leaves until they’re finely ground. Tea bags sometimes include more fannings (small bits) which grind easily. Just sift to remove any larger pieces.
Q: How do I prevent a soapy lavender taste?
A: Use culinary-grade lavender and measure carefully. Too much or non-culinary lavender can cause bitterness or a soapy flavor. Always grind and taste a tiny pinch with sugar before adding to the dough to check potency.
Q: Can I make these cookies ahead for a party?
A: Make the cookies up to 3 days ahead unfrosted and store in an airtight container. Make the frosting the day of and frost just before serving for the freshest texture.
Q: Why did my frosting turn runny?
A: Runny frosting usually means the cream cheese and/or butter were too warm. Chill them for 20 minutes, then re-whip. Also check powdered sugar amounts; too little will reduce stability.
Q: Can I replace cream cheese with mascarpone in the frosting?
A: Mascarpone will work and yield a richer, slightly sweeter frosting. Because it’s softer, chill it first and consider adding an extra 1/4 cup powdered sugar for stability.
Final Thoughts
These London Fog Cookies balance bergamot, lavender, and tangy cream cheese for a refined cookie that’s excellent for gifting or a tea-time centerpiece.
If you make them, please leave a star rating in the recipe card below and pin this page to Pinterest for later.
For more inspiration and variations, check out a baker’s take on similar flavors at London Fog Cookies – In Bloom Bakery, explore lemon + Earl Grey ideas at London Fog Cupcakes (Earl Grey & Lemon) | Emma Duckworth Bakes, or see how the profile translates to a layered dessert at London Fog Cake – In Bloom Bakery.
London Fog Cookies
Ingredients
For the Cookies
- 3 tbsp Earl Grey tea Finely ground for even distribution.
- 2 3/4 cups all-purpose flour Spoon and level to avoid packing.
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter Softened at room temperature.
- 1 large egg At room temperature.
- 2 tsp vanilla bean paste
- 1/2 cup granulated white sugar (for coating)
- 1/2 tbsp culinary lavender (for coating) Finely ground.
For the Frosting
- 4 oz cream cheese Full-fat for the best texture.
- 1/4 cup unsalted butter Soften for easier mixing.
- 1 cup powdered sugar
- 1/2 tbsp culinary lavender (for frosting) Finely ground.
- 1 tsp vanilla bean paste (for frosting)
- purple food coloring (optional) For a pale lavender hue.
Instructions
Preparation
- Pulse the culinary lavender in a food processor until fine, then sift it. Set half of the sifted lavender aside for the frosting.
- Mix the remaining lavender with 1/2 cup granulated sugar in a small bowl to make the lavender coating sugar.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Pulse the Earl Grey tea in the food processor until finely ground, then sift to remove any large bits.
Mixing and Baking
- Whisk together the flour, baking powder, baking soda, salt, and the ground Earl Grey until evenly distributed.
- Cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
- Mix in the egg and vanilla bean paste until the batter looks pale and voluminous.
- Add the dry ingredients on low speed and mix until just combined; do not overmix.
- Scoop 2-tablespoon balls of dough, roll them in the lavender sugar, and place them 2 inches apart on prepared sheets.
- Slightly flatten each ball and bake for 9–10 minutes until edges are set.
- Let the cookies cool on the sheet for about 5 minutes.
Frosting
- Whip together the cream cheese, softened butter, powdered sugar, reserved sifted lavender, and vanilla bean paste until fluffy.
- Top fully cooled cookies with frosting and allow frosting to set at room temperature for 15–20 minutes.
