London Fog Vanilla Shortbread

If you are searching for a buttery cookie that brings together cozy flavors with a hint of elegance, these London Fog Vanilla Bean Shortbread are just for you. Earl Grey’s fragrant tea nestled in a tender, melt-in-your-mouth shortbread is perfect for teatime or a relaxing afternoon treat. The subtle floral notes combined with vanilla remind me of quiet afternoons in my kitchen, baking treats to share during chilly weekends.

The very first time I baked these, I was amazed by how the tea’s aroma filled the kitchen. Now my friends ask for a batch every spring when flowers begin to bloom.

Ingredients

• Softened butter: Creates a tender melt-in-your-mouth texture. Choose high-quality European butter for extra richness
• Powdered sugar: Adds lightness and a smooth texture to the cookie dough. Sift for the best results
• All-purpose flour: Forms the base of the dough. Choose a brand you trust for consistency
• Vanilla bean seeds or paste: Infuse the cookies with real vanilla flavor. I recommend using paste for convenience and intensity
• Earl Grey tea: Offers that signature London Fog essence. Select a tea with a fragrant citrusy aroma for the boldest flavor
• Granulated or turbinado sugar: Gives a delicate sugary crunch on top. Turbinado adds a rustic touch

Step-by-Step Instructions

Prep the baking sheets:

Line two sheet pans with parchment paper. This prevents sticking and makes clean-up easy. Parchment also helps the cookies bake evenly

Cream the butter and sugar:

Place your softened butter and powdered sugar into a stand mixer bowl. Beat on medium speed until the mixture looks pale and fluffy. This step aerates the dough and ensures your cookies will be delicate rather than dense

Add vanilla and tea:

Split your vanilla bean and scrape out the seeds or measure out vanilla bean paste. Sprinkle the seeds or paste along with the Earl Grey tea leaves into the bowl. Use only the leaves if using teabags discard any paper or string. Beat the mixture again just to combine

Add flour:

Add flour gradually on low speed. Mix until the dough just comes together and there are no dry bits. The dough should feel soft but not sticky

Chill the dough:

Turn the dough onto a sheet of plastic wrap. Shape it into a flat disc and wrap it tightly. Chill for at least thirty minutes in the refrigerator. Chilling helps the flavors meld together and firms up the dough for easy rolling

Roll the dough:

Lightly flour your work surface. Place dowels on either side of your dough to ensure an even thickness. Roll the dough out to about half an inch thick. This keeps the cookies tender and prevents overbaking

Cut and shape:

Use your favorite cookie cutters to cut shapes out of the dough. Carefully transfer each cookie to your prepared pans. Leave a bit of space between each one

Sugar sprinkle and second chill:

Sprinkle each cookie with a generous pinch of sanding sugar or turbinado sugar. Place the pans in the fridge for twenty minutes. This chill time will help the cookies hold their shape in the oven and bake up with neat edges

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit while the cookies chill. Bake for twelve to fourteen minutes until the edges are only just barely golden. Watch closely to avoid overbaking; you want the cookies to stay pale and tender

Cool:

Let the cookies cool on the baking sheets for five minutes. Carefully move them to a wire rack to finish cooling completely. This step finishes crisping the bottoms

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I love using vanilla bean paste as the depth of flavor reminds me of my favorite bakery’s cookies. My sister and I always sneak a taste of the dough before baking because the scent brings us back to family baking days.

Storage Tips

These shortbread cookies keep very well for up to a week sealed tightly at room temperature. For longer storage place cooled cookies in freezer-safe containers with parchment between layers and freeze for up to two months. Thaw at room temperature and they taste freshly baked

Ingredient Substitutions

If you do not have vanilla bean paste use good quality pure vanilla extract instead. For a caffeine-free version try a decaf Earl Grey or substitute another loose-leaf tea such as lavender or chamomile. If you prefer less sweetness skip the sugar topping or use a light dusting

Serving Suggestions

These cookies are lovely with a cup of hot tea or coffee and make a sophisticated treat for a brunch or afternoon snack board. I have even served them alongside whipped cream and berries as an easy dessert. They are perfect to pack in tins for a picnic or spring gathering

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I hope these cookies bring as much comfort and delight to your kitchen as they have in mine. Whether you share with friends or savor a quiet moment with a warm mug you will taste a little bit of London in every bite

Frequently Asked Questions

→ Can I use Earl Grey tea bags instead of loose leaf?

Yes, you can use the contents of Earl Grey tea bags. Break open one to two bags to get the measured amount of tea leaves for your dough.

→ Is vanilla bean paste required?

No, you may substitute with a whole split and scraped vanilla bean or use high-quality vanilla extract if needed.

→ How can I keep the cookies from spreading?

Chilling the cut dough before baking helps maintain crisp edges and prevents spreading in the oven.

→ Can I make the dough ahead of time?

Absolutely! Prepare and chill the dough in advance, then roll, cut, and bake the cookies when ready.

→ How should I store the finished cookies?

Store them in an airtight container at room temperature for up to a week, or freeze for longer freshness.