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  • Writer's pictureEmily

London Fog Snickerdoodles with Buttercream Frosting

These London Fog Snickerdoodles are a warm & chewy twist on a holiday classic that both you and your holiday guests will enjoy!

Imagine the warmth of classic snickerdoodles entwined with the essence of Earl Grey tea, all topped off with swirl of buttercream frosting. These delightful cookies are a combo of comfort and elegance.


Whether you're a seasoned baker or a kitchen novice, these London Fog Snickerdoodles will bring your holiday gatherings and extra bit of sweetness. Trust me, just the smell of these cookies will get you into the holiday spirit.

London Fog Snickerdoodles with Buttercream Frosting

Yield: 10 cookies

Prep time: 10 minutes

Cook time: 10 minutes

London Fog Snickerdoodles

  • ½ cup butter

  • ⅓ cup brown sugar

  • ¼ cup granulated sugar

  • 1 egg

  • 1 teaspoon vanilla

  • 1 cup, 2 tablespoons flour

  • ½ teaspoon cream of tartar

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ teabag Earl Grey tea leaves (about 1 ½ teaspoons)

  • 2 teaspoon cinnamon

  • ¼ cup granulated sugar

Buttercream Frosting

  • ½ cup unsalted butter, room temperature

  • 1 cup icing sugar

  • 1 teaspoon earl grey tea leaves


Directions

  1. Preheat to 350°F and line 2 baking sheets with parchment paper.

  2. In a large bowl or stand mixer, cream the butter and sugars. Then add the egg, and mix well before adding the vanilla and combining everything together until light and fluffy.

  3. Add the flour, baking soda, cream of tartar, salt, and earl grey tea leaves and mix until just combined.

  4. Scoop the cookie dough into 2 tablespoon-sized balls and roll into a shallow plate of cinnamon sugar. Place on baking sheets about 3 inches apart. Bake the cookies for about 10 minutes, when the edges are set but not golden and the insides are just a little undercooked.

  5. Remove the cookies from the oven and let them sit on a cooling rack unti completely cooled.

  6. To make the buttercream, use a stand or hand mixer and beat the butter for 7-8 minutes. Then when the butter begins to get lighter in colour and larger in volume, add the icing sugar and beat until completely combined and it starts to get fluffy, about 7 minutes.

  7. Spread the icing on the cookies and enjoy!

 
Tried this recipe?

Be sure to comment below or send me a picture telling me how it went!

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