How do I get the distinct London Fog flavor in these cookies?

The signature London Fog flavor comes from incorporating two teaspoons of Earl Grey tea leaves directly into the dry ingredients, infusing the dough with its aromatic notes.

Why is it important to chill the cookie dough for an hour?

Chilling the dough for an hour in the refrigerator helps firm up the vegan butter, preventing the cookies from spreading too much during baking and making them easier to cut into desired shapes.

Can I use a different plant milk instead of oat milk?

While the recipe specifies plain, unsweetened oat milk for its creamy texture, other unsweetened plant milks like almond or soy milk could likely be substituted, though the texture might vary slightly.

My cookie dough seems a bit dry or sticky when rolling; what should I do?

The dough is designed to be on the drier side but should hold together when pressed. If it's too dry, use your hands to combine. If sticking, sprinkle a bit of flour on your parchment paper or rolling pin as you work.

How should I store these vegan London Fog Sugar Cookies?

Once baked and cooled, store these cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and delicate flavor.

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London Fog Sugar Cookies
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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London Fog Sugar Cookies [Vegan]

Dairy Free

Vegan

These cookies are flavored with a hint of Earl Grey tea for a delicious twist. Serve them with a London Fog Latte for a sweet afternoon snack or dessert.

Ingredients You Need for London Fog Sugar Cookies [Vegan]

3/4 cup vegan butter, softened
3/4 cup granulated sugar
2 tablespoons oat milk, plain and unsweetened
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 cups all-purpose white flour, spoon and level
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons Earl Grey tea leaves (about 2 tea bags)

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How to Prepare London Fog Sugar Cookies [Vegan]

In a medium-large bowl, add the vegan butter and granulated sugar. You can use a stand-mixer or hand mixer if preferred. Cream together, then stir in the oat milk and vanilla extract.
In a different bowl, add the flour, cornstarch, baking powder, salt and Earl Grey tea. Stir to combine.
Transfer the dry ingredients to the wet ingredients and combine. Use your hands if needed. The dough will be dry, but it should hold together when pressed. Place a large piece of parchment paper on a clean surface and add a small amount of flour. Place the cookie dough on the parchment paper and roll out the dough to approximately 1/4 inch thick. Sprinkle a bit of flour on top (or on the rolling pin) if needed to stop the dough from sticking to the rolling pin. Cover and transfer the dough to the refrigerator to chill for 1 hour.
When you’re ready to bake the cookies, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper (or work in two batches). Remove the cookies from the refrigerator.
Cut the dough into your desired shape. You should get about 24 cookies, depending on the size of your cookie cutter. Gently place the cookies on the prepared baking sheet.
Bake for 8-10 minutes at 350°F.

Notes

Looking for a classic sugar cookie recipe? You can easily skip the Earl Grey tea!
Don’t have oat milk? You can use your favorite plant-based milk. Ideally, use plain and unsweetened plant-based milk to avoid affecting the flavor and sweetness of the cookies.
Measure the flour using the spoon and level method. Don’t scoop the measuring cup directly into the flour or you will end up using too much flour. Instead, scoop the flour with a spoon and transfer it to a measuring cup. Level the top with the back of a butter knife.
If your vegan butter is hard, let it soften at room temperature before using.
Feel free to add more Earl Grey tea for a stronger flavor. This recipe uses the Earl Grey tea leaves (I just open up a few tea bags).