National Sugar Cookie Day
July 9th is National Sugar Cookie Day and to celebrate we thought it best to share a TEArrific London Fog Sugar Cookie recipe from Devour Blog. Tea is both an excellent beverage and ingredient in a multitude of recipes, our favorite being sweet treats. When using tea as an ingredient it is still important to use the world’s finest organic teas and botanicals so that the flavors are bold and delicious.
What is the London Fog?
In many places, a London Fog is made with Earl Grey tea, a small pour of vanilla syrup, and delectable steamed milk with a foamy finish. These cookies are packed with full-body, citrusy and silky notes from Art of Tea's Earl Grey Creme and morsels of vanilla bean seeds. If you are looking for a stronger tea flavor, please add more tea to give your cookies an extra boost.
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London Fog Sugar Cookies from Devour Blog
Ingredients
- ¼ cup granulated sugar
- ¼ cup confectioner's (icing) sugar
- ½ vanilla bean pod, split and seeds removed
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon Earl Grey Creme tea leaves
- ½ teaspoon baking powder
- Pinch of salt
- ½ teaspoon vanilla extract
- 2 tablespoons decorating sugar (for rolling, optional)
Instructions
- In a small bowl or dish, combine the granulated sugar, icing sugar and vanilla bean seeds. Using your hands, rub the seeds into the sugar to evenly distribute them throughout.
- In the bowl of a stand mixer, cream the butter with the vanilla sugar mixture. Add egg and vanilla and mix until blended well.
- Add the flour, tea leaves, baking powder and salt and mix to combine into a soft dough.
- On a clean work surface, roll the dough into a log. Roll log in decorating sugar (if using). Wrap log tightly in plastic wrap and refrigerate for at least 2 hours, and up to 24 hours until ready to bake.
- Preheat oven to 400 degrees F and lightly grease a baking sheet. Slice chilled dough into ¼-inch thick slices.
- Bake until the edges are light brown and the middles set, about 6-8 minutes.
- Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely. Will keep covered at room temperature for 1-2 days.