London Fog Sugar Cookies (Vegan)

Vegan London fog sugar cookies. 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.

One of my favorite recipes of the year: London fog sugar cookies. These cookies are perfectly sweet and flavored with a hint of Earl Grey tea. Serve these with a cup of London fog hot chocolate or London fog latte for the ultimate cozy snack or dessert.

London Fog Sugar Cookie Ingredients:

Vegan Butter: I use vegan Becel, which is always soft. If your vegan butter is hard, let it soften a bit at room temperature before using.
Sugar: I use granulated white sugar. I don’t recommend using sugar alternatives for this recipe.
Oat Milk: I use plain and unsweetened oat milk. You can use other plant-based milks if preferred, but make sure to use plain and unsweetened milk for the best results.
Vanilla: For flavor.
Cornstarch: This helps with the cookie texture. You should be able to use tapioca starch instead, though I haven’t tried it myself.
Flour: This recipe uses all-purpose white flour. I can’t guarantee good results with other flours.
Baking Powder and Salt.
Earl Grey tea: I use the tea leaves from about 2 tea bags. You can add more or less tea to adjust the flavor.

How to Make London Fog Sugar Cookies:

Here are the steps to make London Fog sugar cookies.

Combine the Wet Ingredients
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.
Combine the Dry Ingredients
In a different bowl, add the flour, cornstarch, baking powder, salt and Earl Grey tea. Stir to combine.
Roll Out the Dough
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 ¼ 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.
Cut the Cookies
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
Bake for 8-10 minutes at 350°F.

London Fog Sugar Cookies FAQ:

Can I Make Plain Sugar Cookies?

Yes! You can skip the Earl Grey tea to make regular vegan sugar cookies.

Can I Decorate the Cookies with Icing?

Yes! If you want to decorate the cookies with icing, whisk 3/4 cup of icing sugar, 1 1/2 tablespoon of oat milk and 1/4 teaspoon of vanilla extract together in a bowl. Decorate as desired.

More Recipes You Might Like:

A Short London Fog Cookie Video:

London Fog Sugar Cookies (Vegan)

Vegan London fog sugar cookies. 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.

Course Dessert

Cuisine vegan

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings 24

Ingredients

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)

Instructions

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 ¼ 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.

I use Becel vegan for my vegan butter. This vegan butter is always soft. If yours 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).

If you make these London fog sugar cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!