London fog icebox cookies


( 12 ratings )

Preparation time:
10 minutes
Total Time:
1 hour 30 minutes
55 to 60 Cookies
Roberto Caruso

Roberto Caruso


  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter,
  • 3/4 cup granulated sugar
  • egg
  • 1 tsp vanilla
  • 2 tbsp finely ground Earl Grey tea leaves (about 8 tea bags)
  • 1/4 tsp orange zest
  • 1/2 cup icing sugar
  • 1 tbsp milk


  • Stir flour with baking powder and salt in a medium bowl. Set aside. Add 2 tbsp finely ground Earl Grey tea leaves (about 8 tea bags) and 1/4 tsp orange zest to flour mixture.
  • Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.
  • Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  • Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Whisk 1/2 cup icing sugar with 1 tbsp milk until smooth. Brush cookies with a thin layer of icing. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

One comment on “London fog icebox cookies

  1. I just made these. Very easy! I didn’t have orange so i used lemon zest instead and it was great. I didn’t even bother icing them, they are so good!


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