Let’s Chat: The Origin of These London Fog Cookies
Okay, so picture this: it’s rainy (classic, right?), you’re craving a little something sweet, and the only tea you’ve got left is Earl Grey. You remember those London Fogs from your favorite corner cafe—that cozy hug of tea, vanilla, and milk. That’s where these London Fog Cookies come in. One chilly afternoon, after an alarming number of not-so-great attempts (the Earl Grey got a bit, um, grassy at first), I finally hit on a version that actually tastes like my beloved latte. My eldest still jokes they’re just “fancy breakfast biscuits,” but don’t listen to her. They’re cookies, through and through. Also, once, the dog stole one off the cooling rack—proof they’re irresistible (if not entirely dog-appropriate).
Why You’ll Love This Recipe (Like, Actually Love It)
I make these London Fog Cookies usually when I want something that feels cozy but doesn’t take an age to finish—perfect for those long Sunday afternoons (or, let’s be honest, Wednesday nights when you forgot you promised treats for the next day). My family goes wild for them because somehow the combination of real Earl Grey tea and melty white chocolate chips is just, well, kind of magic. If you’ve ever dunked a cookie in tea and thought, “yeah, but what if that was one thing?”—these are for you. And bonus, the batter comes together in less than 15 minutes (unless you get distracted like I do and end up making a second cup of tea).
What You’ll Need Ingredient-Wise (And a Few Swaps)
- 2 bags Earl Grey tea (or a heaping tablespoon if buying loose-leaf; sometimes I just pinch whatever’s left in the box, honestly)
- 1 cup (225g) unsalted butter, softened (I use salted in a pinch, then skip a bit of the extra salt below)
- 1 cup granulated sugar (or mix in half brown sugar—makes ’em super chewy)
- 1 egg
- 2 tsp vanilla extract (my grandmother always insisted on Nielsen-Massey, but, truthfully, grocery store vanilla totally works)
- 2 cups all-purpose flour (about 260g—I never weigh, but you can; sometimes I use 1/2 cup whole wheat for a bit of nuttiness)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (unless you were rogue and used salted butter!)
- 3/4 cup white chocolate chips (or roughly chopped bar; once I used dark because that’s all I had—still good, just more grown-up vibes)
- Optional: pinch of lavender buds (don’t overdo it, unless you want it tasting like a soap shop)
How To Make London Fog Cookies — Distracted Baker Style
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. I always forget the parchment and curse myself mid-scoop, but hey, greased baking trays work too.
- Infuse the butter: Melt the butter gently (microwave or stovetop—go wild), toss in the tea leaves, and let it sit for 5 minutes. Strain or scoop out most of the leaves (a few bits left behind won’t hurt; they’re kinda pretty).
- Cream it up: In a big mixing bowl, beat together your now-fragrant butter with sugar until it looks fluffy (usually 2-3 minutes—this is where I sneak a taste). Crack in the egg and pour in the vanilla; mix until combined, but don’t overthink it.
- Dry stuff: In another bowl, whisk up the flour, baking powder, baking soda, salt. Dump this into the wet mixture, then mix until just smushed together (if it looks a bit speckled, that’s the tea—no worries!).
- Add the chocolate: Fold in those white chocolate chips. Once I tried mixing in mini marshmallows, but they exploded. Don’t recommend that.
- Scoop the dough: I usually make 2-tablespoon heaps, spaced out a bit. Press the tops gently if you like flatter cookies. Or not—chunky’s good too.
- Bake for 10–12 minutes. Edges should be just golden, middles might look a tad soft. That’s perfect. Let ’em sit on the tray for 5 mins (they firm up as they cool—science, or magic? who knows!), then transfer to a rack. If you have one. Sometimes I just use a big plate.
A Few Notes (Trials, Errors, and Happy Accidents)
- The strength of your tea totally changes the vibe. Once, I used cheap dust-in-a-bag tea and they just tasted sweet. Loose leaf actually matters here, or at least spring for Twinings.
- The dough keeps in the fridge overnight. Actually, I think the cookies taste better baked the next day—more of that dreamy tea flavor.
- Don’t skip the rest time after they come out. They really do firm up, otherwise, you’ll end up with accidental cookie pancakes. (Not bad, but not what you’re aiming for.)
Things I’ve Tried (and a Few That Weren’t Great)
- Lemon zest added a zing I liked, but my kids said it tasted “too fancy.”
- Once added extra lavender—never again, tasted like my Auntie June’s sachet drawer.
- I mixed in chopped pecans by accident (thought they were the white chocolate bag). Still ate them.
Baking Kit: What You Really Need (and What to Use If You Don’t Have It)
- If you have a stand mixer, use it; but I’ve made these with an old fork and some “elbow grease” (and a little patience). Works in a pinch.
- Baking sheets, clearly, but pizza trays work—just watch for uneven spots.
- For scooping, you don’t need a fancy cookie scoop—two spoons do the trick. Or your hands, if you don’t mind getting a bit sticky.
How To Store Your Cookies (Not That They Last Long)
Store in an airtight container for up to 4 days at room temp, pending household snack raids. You can freeze the dough balls and bake off straight from the freezer—just add a couple minutes to bake time. Though, honestly, in my house, they don’t even make it to Day 2. Oh—once, forgot a couple in the bread bin and they were still fine on Day 3. A happy accident!
Your (and My) Favourite Ways to Serve
These are so good with tea (obviously), but also dunked in hot chocolate, or nibbled on after dinner with a scoop of vanilla ice cream. Sometimes we do an “afternoon tea” at home (fancy mugs, mismatched plates, go wild), and these always steal the show—even over scones. My youngest says they’re best eaten while watching old baking shows, but that’s optional.
Tricky Bits (Or: ‘Don’t Be Like Me’ Tips)
- I once tried melting the butter too hot, dumped the egg in, and it scrambled. Take it from me, warm, not sizzling; or you’ll end up with Earl Grey-flavored omelette. Ew.
- Don’t overbake—if they look slightly underdone in the middle, that’s ideal. I pushed them too far once and they got rock-like (good for home defense, not for snacks).
- If infusing butter feels like too much, you can beat the tea directly into the sugar. Actually, I find it works better if you pulse it with the sugar in a food processor—it gets tiny and distributes nicely. But, if you’re in a hurry, just whack it in as is.
Some Questions I’ve Actually Gotten (And a Few I Asked Myself)
Can I use a different tea?
Sure thing. Lady Grey’s lovely, or Chai if you want spice, but regular old English Breakfast just tastes like, well, a sugar cookie. No harm in experimenting.
Is there a way to make these vegan?
I haven’t personally done it, but my friend tried swapping in vegan butter and an egg replacer (she used flaxseed goo), and she said they were slightly crumblier, but still good. Also, dark chocolate chips work fab here for a dairy-free version.
What if I don’t have white chocolate?
Leave it out, or use any chopped chocolate or toffee bits. Someone told me they put in butterscotch chips. Wild, but probably tasty.
Do these freeze well?
The dough, yes! Cookies themselves get a bit chewy from the freezer. Not terrible, but not at their prime—kinda like me before my first cuppa. Probably best to bake fresh if you can.
Where do you get good Earl Grey?
I usually grab Whittard’s if it’s on sale, otherwise Twinings is my supermarket go-to. And if you’re up for a splurge, Brooklyn Tea does a really lush loose leaf one.
How many cookies does this make?
Roughly 20-22, but who’s ever counted exactly? Depends how “generously” you scoop, really.
Last thing—if you try these out, let me know how your batch turns out or if you have a wild substitution idea. Recipes are just friendly guidelines, after all. Happy baking—you’ll know you nailed it if the dog tries to steal one off the tray. (I mean, I don’t recommend it, but still!)
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Earl Grey tea bags (leaves only)
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2Whisk together flour, baking powder, salt, and Earl Grey tea leaves in a medium bowl.
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3In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla extract, beating until combined.
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4Gradually add dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
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5Scoop tablespoon-sized rounds onto prepared baking sheet, spacing cookies apart.
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6Bake for 10-12 minutes until edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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