London Fog Shortbread Cookies

Delicate, buttery, and fragrant, these London Fog shortbread cookies combine cozy Earl Grey tea notes with classic shortbread richness. I developed this recipe for rainy afternoons when only a warm mug of tea and the perfect dunking cookie would do.

I first made a batch for a friend's baby shower and now they're requested at every family get-together. These cookies are pure comfort with a hint of sophistication.

Ingredients

• Unsalted butter: Delivers rich flavor and soft mouthfeel. Choose a high-quality brand for best results
• Powdered sugar: Ensures a tender texture and dissolves beautifully. Sift if lumpy for smooth dough
• All-purpose flour: Brings structure. Opt for an unbleached variety for a subtle nutty taste
• Pure vanilla extract: Enhances the floral notes of the Earl Grey and rounds out the sweetness
• Earl Grey tea leaves: Provide signature citrusy bergamot aroma. Use loose-leaf and crush the leaves for maximum flavor
• Salt: Balances the sweetness and deepens the buttery notes. Use fine-grain for even distribution
• Decorating sugar: Adds a sparkling finish and gentle crunch. Look for coarse crystals for best effect

Step-by-Step Instructions

Soften the Butter:

Let your butter sit at room temperature until completely softened and pliable. This is crucial for creamy, lump-free dough and sets the stage for every other step

Cream the Butter with Sugar:

In a large bowl add the softened butter then mix in powdered sugar and vanilla extract. Use a hand mixer at low speed or a sturdy spatula. Beat until the butter and sugar blend into a completely smooth creamy mixture. Scrape down the sides to incorporate everything evenly

Mix in Dry Ingredients:

Add flour salt and crushed Earl Grey tea leaves to the bowl. Stir until the dough comes together and grows thick. This dough should be easy to press and form but not sticky or crumbly

Shape and Chill the Dough:

Lay a sheet of plastic wrap on your counter. Transfer the dough to the center. Gently shape it into a log using your hands then tightly wrap and smooth the log inside the plastic wrap. Twist the ends to close and place it in the fridge for at least one hour or overnight for deeper flavor and firmer texture

Preheat and Prep:

Heat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge unravel the plastic wrap and slice into quarter-inch rounds using a sharp knife. Place each round onto a lined baking sheet leaving a little space in between

Bake and Decorate:

Sprinkle each cookie with a pinch of decorating sugar. Bake for 13 to 15 minutes until the edges are set and just beginning to turn golden. Do not overbake or the cookies will lose their delicate bite

Cool and Store:

Transfer hot cookies onto a cooling rack. Let them cool entirely before serving. Once fully cool store in an airtight container to keep the texture perfect for days

Pin it

I adore the way the Earl Grey tea leaves scatter through the shortbread like little freckles. Every time I bake these I remember my daughter's delight at discovering "tea cookies" were a real thing—her favorite treat for storybook afternoons on the couch

Storage Tips

Once the cookies are completely cool store them in an airtight metal tin for maximum crispness. They keep beautifully at room temperature for up to a week but can also be frozen for longer storage. To freeze arrange in a single layer separated by parchment in a zip-top freezer bag. Thaw on the counter before serving—they taste just as good as fresh

Ingredient Substitutions

If you don't have Earl Grey you can substitute another black tea for more subtle flavor. For a twist try using half citrus zest instead or swap vanilla for almond extract for a nutty note. Salted butter can be used if you omit the added salt just be sure to adjust to taste. For a gluten-free option use a one-to-one flour blend but chill dough thoroughly for easier slicing

Serving Suggestions

Serve alongside a pot of hot London Fog or English breakfast tea for the full experience. These also make beautiful edible gifts bundled with twine or tucked into a pretty box. I love crumbling them lightly over lemon sorbet for dessert or pairing with a fruit compote as an elegant brunch treat

Pin it

With these London Fog shortbread cookies your kitchen transforms into a cozy tearoom. Enjoy each bite with your favorite tea and share with someone you love—it is a simple pleasure that never fails to warm up any grey afternoon

Frequently Asked Questions

→ What does Earl Grey add to these cookies?

Earl Grey introduces floral and citrus notes, giving the cookies a distinct, aromatic twist.

→ Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to balance the overall flavor.

→ How do I crush the tea leaves for the dough?

Use a mortar and pestle or simply crush the leaves between your fingers for a fine consistency.

→ Is overnight chilling necessary?

Chilling helps the dough set and slices cleanly, but at least one hour in the fridge works in a pinch.

→ How should the cookies be stored?

Keep them in an airtight container at room temperature for several days to maintain freshness.

→ Can the dough be frozen?

Yes, you may freeze the wrapped dough log and simply thaw before slicing and baking as needed.