London Fog Shortbread Cookies

London Fog Shortbread Cookies are delicate, buttery rounds scented with bergamot and a kiss of Earl Grey — comfort in cookie form. I first made them when I wanted a tea-time treat that echoed the classic London Fog latte, and they quickly became a favorite in my rotation. If you like gentle citrus-tea flavors and tender shortbread, you’ll love these; I also tested a smaller, crispier version for afternoon tea.

I sometimes pair them with other simple cookies like easy Himalayan pink salt cookies for variety on a cookie plate.

Why Make This Recipe

• Flavor: The bergamot from Earl Grey tea gives a floral-citrus lift that’s sophisticated but not fussy.
• Texture: Classic shortbread crumb — crisp at the edges and tender in the center.
• Convenience: Dough is quick to mix and benefits from a short chill, so you can bake the same day.
• Versatility: Perfect for gift boxes, tea parties, or pairing with coffee.
• Personal insight: I love this recipe because the tea-infused butter layers flavor throughout the dough — you taste Earl Grey in every bite.

I like offering these alongside other simple treats like Himalayan pink salt cookies recipe for a balanced platter.

Recipe Overview

• Prep time: 20–30 minutes (plus 30–60 minutes chilling)
• Cook time: 12–18 minutes per batch at 325°F (163°C)
• Total time: About 1 hour 15 minutes including chilling and cooling
• Servings: About 24 cookies (2-inch rounds)
• Difficulty: Easy
• Method: Cream butter with sugar, incorporate dry ingredients and infused tea, chill dough, roll or press, then bake until pale golden.

For a crisp edge and tender center, aim for 1/4 inch (6 mm) thickness when cutting. See a similar small-cookie technique in this Easy Himalayan Pink Salt Cookies guide.

My Experience Making This Recipe

I tested this recipe several ways: pressing by hand, rolling and cutting, and piping for a decorative edge. Chilling the dough 30–60 minutes made shaping far easier and prevented spreading, a discovery that fixed my first batch’s flat edges.

Small changes like using cold butter vs. room temperature impacted texture noticeably, so I settled on softened (not melted) butter for the best balance.

How to Make London Fog Shortbread Cookies

Start by steeping 2–3 tablespoons of loose Earl Grey tea (or 2–3 teabags) in 2 tablespoons of warm cream or milk for 10 minutes to infuse flavor. Cream 1 cup (225 g) unsalted butter with 1/2 cup (100 g) granulated sugar until light, then stir in 1 teaspoon vanilla and a tablespoon of the strained tea-infused cream. Mix in 2 cups (250 g) all-purpose flour, 1/4 cup (30 g) cornstarch for tenderness, and a pinch of fine salt until just combined. Chill the dough 30–60 minutes, roll to 1/4 inch, cut, and bake at 325°F (163°C) for 12–18 minutes until edges are faintly golden.

Key techniques: infuse flavor into the fat, avoid overworking the dough to keep shortbread tender, and use an even thickness for uniform baking.

Expert Tips for Success

• Tea infusion: Steep the Earl Grey in warm cream (not boiling) for 8–12 minutes, then strain; this concentrates bergamot without bitterness.
• Butter temperature: Use softened (about 65–68°F / 18–20°C) butter — it creams smoothly and traps air for a light crumb. If too soft, chill the dough before shaping.
• Even thickness: Use guide sticks or rolling pin rings to roll to 1/4 inch (6 mm) for even bake times and consistent texture.
• Bake low and slow: 325°F (163°C) preserves the pale color and buttery flavor; higher heat browns before the interior is properly set.
• Equipment: A stand mixer or hand mixer speeds creaming; use a chilled baking sheet and parchment paper to prevent excess spreading; a round 2-inch cookie cutter gives classic shortbread shapes. Try comparing technique notes with this easy Himalayan pink salt cookies you’ll love reference.

How to Serve London Fog Shortbread Cookies

• Afternoon tea: Serve on a simple white plate with hot Earl Grey or a milk tea for a matching flavor pairing.
• Gift boxes: Stack in parchment and wrap in a tin with a sprig of dried lavender for presentation.
• Dessert plate: Pair with a citrus curd or lightly whipped cream for a contrast in texture and brightness.
• Party platter: Mix with other small cookies like Easy Himalayan Pink Salt Cookies to provide sweet-and-salty balance.

For plating, dust lightly with powdered sugar or drizzle a thin white chocolate and bergamot glaze.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 5 days; separate layers with parchment to prevent sticking. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature in the sealed bag to avoid condensation.

Reheat briefly by placing on a baking sheet in a 300°F (150°C) oven for 3–4 minutes to refresh crispness, or microwave single cookies for 6–8 seconds if you prefer them softer.

Recipe Variations

• Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free blend and add 1–2 teaspoons xanthan gum if the blend lacks it; chill slightly longer for easier handling.
• Dairy-free: Use cold vegan butter and coconut or oat milk for the tea infusion. Reduce infusion time if using coconut milk to avoid a strong coconut note.
• Lemon bergamot: Add 1 teaspoon finely grated lemon zest for a brighter citrus profile.
• Chocolate-dipped: Dip half the cookie in tempered dark chocolate and sprinkle with crushed dried bergamot or salt.

I tested the gluten-free swap with a good 1:1 blend and found cornstarch still helps with tenderness.

Nutritional Highlights

• Key points: These are a butter-forward cookie — rich in calories and fat, but a small portion (1–2 cookies) provides a satisfying treat with intense flavor.
• Allergens: Contains gluten, dairy, and possibly soy if chocolate is used in variations. Substitute gluten-free flours and plant butters to adapt.
• Portion guidance: Aim for 1–2 cookies (about 60–90 kcal per cookie depending on size) if watching intake; they’re flavorful so small portions feel indulgent.

Troubleshooting Common Issues

• Cookies spread too much: Dough was too warm or overworked. Chill at least 30 minutes and avoid over-creaming the butter and sugar.
• Dry, crumbly texture: Overbaked or too much flour. Bake until just set and consider adding 1 tablespoon more infused cream to improve cohesion.
• Weak tea flavor: Steep longer (up to 12 minutes) or increase the amount of tea used for infusion, but avoid boiling to prevent bitterness.

Frequently Asked Questions

Q: Can I use Earl Grey tea bags instead of loose leaf?
A: Yes. Use 2–3 teabags (remove staples) and steep in warm cream for 8–12 minutes; squeeze and strain the bags so the infused flavor goes into the dough. Taste the infusion first — if it’s weak, steep a bit longer.

Q: Do I need to chill the dough?
A: Chilling 30–60 minutes firms the butter, reduces spreading, and makes rolling or cutting easier. If short on time, chill 15–20 minutes and press shapes by hand, but expect slightly thinner cookies.

Q: How do I keep cookies pale and not browned?
A: Bake at 325°F (163°C) and remove when edges are just turning faint golden, about 12–18 minutes depending on size. Rotate the pan halfway for even color.

Q: Can I make the dough ahead of time?
A: Yes — wrap the dough tightly and refrigerate up to 48 hours or freeze for up to 3 months. Thaw overnight in the fridge before rolling and baking, then chill again briefly if it’s soft.

Conclusion

If you want a tea-time cookie that feels elegant but is simple to make, these London Fog Shortbread Cookies deliver on flavor and texture — and they travel well for gifts. For the original inspiration and recipe version I referenced while developing my technique, see the full London Fog Shortbread Cookies write-up on Wanderlust and Wellness: London Fog Shortbread Cookies • Wanderlust and Wellness.

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