London Fog Cookies

Delightful cookies infused with Earl Grey tea and vanilla, perfect for afternoon tea.

Scale

1 cup unsalted butter

1 cup granulated sugar

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons finely chopped Earl Grey tea leaves

Zest of 1 lemon (optional)

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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, salt, and finely chopped Earl Grey tea leaves.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Scoop mounds of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden.
Cool on the baking sheets for 5 minutes before transferring to a wire rack.

Serve alongside Earl Grey tea or with clotted cream for an indulgent experience.