London Fog Cookies

Ingredients

• 12 tbsp unsalted butter (169 g)
• 3 Earl Grey tea bags, or 1½ tablespoons loose-leaf tea
• ½ tsp culinary lavender, optional, plus more for decorating
• ½ cup plus 2 tablespoons (116 g) granulated sugar
• ½ cup packed light brown sugar (100 g)
• 2 tsp vanilla extract
• ½ tsp kosher salt
• 1½ cups all-purpose flour (206 g)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 large egg
• 3 tbsp unsalted butter (42 g), for the glaze
• ¾ cup powdered sugar (93 g), for the glaze
• 1 tbsp whole milk, for the glaze
• ½ tsp vanilla extract, for the glaze
• 1 pinch salt, for the glaze

Steps

1. Infuse the butter. Melt the butter in a small saucepan over medium heat. Open the tea bags and stir the tea leaves into the butter for about 1 minute.
2. Steep. Add the lavender, if using. Remove from the heat, cover, and steep for 10 minutes.
3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and baking soda.
4. Make the dough. In a large bowl, combine the granulated sugar, brown sugar, vanilla, and salt. Pour in the tea-infused butter, including the tea leaves, and stir vigorously until combined.
5. Add the egg. Let the mixture cool slightly if still very hot. Add the egg and stir vigorously for 1 to 2 minutes.
6. Chill the dough. Add the dry ingredients and mix just until no dry flour remains. Refrigerate the dough uncovered for 10 minutes.
7. Shape and freeze. Divide the dough into 8 equal balls, about ¼ cup or 80 g each. Place on a parchment-lined baking sheet or plate and freeze uncovered for 45 minutes, until firm.
8. Heat the oven. Preheat to 350°F. Line two large baking sheets with parchment paper.
9. Arrange the dough. Arrange 4 frozen dough balls on each sheet, leaving about 5 inches between cookies.
10. Bake. Bake for about 16 minutes, until lightly golden and puffed, with centers that still look slightly underbaked.
11. Flatten. Immediately tap the baking sheets firmly against a heatproof surface a few times to flatten the cookies slightly.
12. Cool. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
13. Make the glaze. Microwave the butter for about 30 seconds, until very soft but not fully melted. Whisk in the powdered sugar, milk, vanilla, and a pinch of salt until smooth.
14. Finish. Drizzle the glaze over the cooled cookies. Sprinkle with additional lavender, if desired.
15. Set and store. Let the glaze set before storing. Keep in an airtight container for up to 2 days.