Sourdough Lavender London Fog Cookies – Simple Discard Recipe
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These Sourdough Lavender London Fog Cookies combine the delicate flavors of Earl Grey tea and lavender flowers with a tangy sourdough twist. These buttery-soft cookies are lovely for gifting, spring gatherings, or any time you want an elevated and fancy (but also simple-to-make) treat.
Table of Contents
In my 20s, when I moved to Portland, Oregon, I frequented a popular restaurant that served lavender desserts.
I was young and in a new city, and I felt so sophisticated indulging in lavender cheesecake and lemon lavender creme brule.
Flash forward a few decades later: I live on the North Carolina coast. I’m no longer in my 20s (far from it, haha), but I still love the elegance of lavender desserts.
Now, if you’ve been hanging out here for a while, you already know I believe sourdough starter isn’t just for baking sourdough bread.
Adding discard to recipes is one of my favorite baking hacks. That little bit of discard can transform any recipe.
So, when I came across a lavender Earl Grey cookie recipe on Pinterest, I knew I had to convert it to sourdough.
Like their namesake—the London Fog Latte—these cookies are infused with Earl Grey tea and vanilla. And the touch of lavender creates a delicate floral flavor that feels like a tea party in every bite.
The sourdough discard adds a subtle tang that balances the sweetness and floral flavors.
With their sugar coating and a sprinkle of dried blue cornflowers, they’re as stunning as they are delicious.
Though I could eat these any day, I think they are perfect for Valentine’s Day, Mother’s Day, and spring gatherings.
Whether you’re serving them with a cuppa tea, gifting them to a friend, or keeping them all to yourself, these cookies are an elevated treat you’ll want to make again and again!
About This Recipe
This recipe is an adaptation of Hummingbird High’s beautiful Lavender Earl Grey cookies.
Building on her recipe, my adaptation switches the flavors up with the addition of sourdough starter discard.
Additionally, I changed some of the ingredients to align with the flavor and texture of my standard cookie recipes.
Why You’ll Love Sourdough London Fog Cookies
Delicate Flavor: The light Earl Grey and lavender flavors are subtle and delicate.
Sourdough: The sourdough discard adds a touch of tang and complex flavor. If you don’t have a starter yet, download my free sourdough starter eBook to learn how to make your own.
Soft and Delicious: The added discard and extra egg yolk make these cookies soft and pillowy.
Charming: These cookies are romantic and dainty. You’ll feel like you are at a garden tea party when you eat them.
Ingredients You’ll Need
Dry Ingredients
Flour: For light and fluffy cookies, use all-purpose flour. If you prefer, you can add in a little whole wheat or fresh-milled flour for added nutrition.
Loose Leaf Earl Grey: Earl Grey is slightly floral and citrusy. Use loose-leaf tea or open a few tea bags. Make sure the tea is crushed into small pieces or finely ground.
Lavender: Not all lavender is edible, so make sure you use culinary lavender. I used organic lavender flowers from Amazon, but I plan on making these with lavender from my garden in spring.
Leaveners: Baking soda and baking powder are still necessary even though there is sourdough discard in this recipe. Starter is usually not used as a leavener in discard recipes.
Salt: Just a pinch will bring out the other flavors. I used coarse kosher salt, but use any salt you have on hand.
Dried blue cornflowers (optional): Garnish the cookies with dried blue cornflowers if you want to feel extra fancy. The cornflowers are edible. But I am sensitive to texture, so I brush them off before eating.
Wet Ingredients
Butter: I used unsalted butter. Make sure it is room temperature. If you forget to pull it from the fridge, microwave it for 20-30 seconds.
Sugar: These cookies are lightly sweetened compared to other sweet treats. I used regular granulated white sugar.
Whole Egg and Egg Yolk: The egg binds the ingredients and helps mix in the sourdough discard. The extra egg yolk creates a rich flavor and soft texture.
Sourdough Starter Discard: Use active or inactive discard.
Vanilla: Use homemade or store-bought vanilla. I haven’t tried this, but in my imagination, I think these cookies would be delicious with a touch of almond extract, too.
Tools You May Need
Mixing Bowl: Grab a mixing bowl for the dry ingredients.
Whisk: I prefer using a whisk to combine the dry ingredients.
Kitchen Scale: If you prefer to weigh your ingredients, grab your waterproof kitchen scale.
Measuring Cups and Spoons: If you don’t have a scale, don’t worry. The cup measurements are in the printable recipe card below.
Stand Mixer: I prefer using a stand mixer for this recipe. But you can use a hand mixer, too.
Silicone Spatula: Use a silicone spatula to scrape the sides of the mixing bowl. That way, all of the ingredients will be evenly incorporated.
Cookie Scoop: I actually don’t have a cookie scoop, so I use a tablespoon. However, if you have a cookie scoop, that will help you create even-sized cookies (mine always get bigger as I go, haha!).
Baking Sheet: Use a parchment-lined baking sheet or a cookie stone.
How To Make Sourdough Lavender London Fog Cookies
Step 1: Before beginning, crush the Earl Grey tea and lavender into small pieces. You can use a spice grinder if you have one. I just crush mine by hand or with a mortar and pestle.
Step 2: In a medium mixing bowl, whisk together the flour, Earl Grey, lavender, baking powder, baking soda, and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl with a silicone spatula to ensure everything is well-mixed.
Step 4: Drop the speed to low (or if you are clumsy like me, turn it off). Add the whole egg, egg yolk, sourdough discard, and vanilla. Mix on medium speed just until combined, about 30 seconds. Scrape the sides of the bowl if necessary.
Step 5: Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined.
Step 6: Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more.
Step 7: Cover the bowl with plastic wrap and place the dough in the refrigerator. At this point, you can let it chill for 30 minutes or up to 24 hours. Chilling the dough will prevent the cookies from spreading while baking, so don’t skip this step.
Step 8: Preheat the oven to 350° F (175° C). Line a cookie sheet with parchment paper or prepare a stone cookie sheet. Set aside. Sprinkle 2-3 tablespoons of granulated sugar onto a plate.
Step 9: Scoop 2 tablespoons of cookie dough and roll it into a ball. Then, roll the ball in the sugar, coating it on all sides. Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
Step 10: Bake for 12-15 minutes or until the edges of the cookies are lightly golden and the center is set but still soft. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Step 11: For a decorative touch, sprinkle the tops of the cooled cookies with dried blue cornflowers.
Step 12: Serve either warm or at room temperature. I particularly like these cookies once they have cooled, but they are delicious either way!
Tips for Success
Use recently fed discard: The older the starter, the more tangy flavor it will create. So if you prefer less sour flavor, use a starter that has been recently fed.
Use active or inactive discard: Sourdough discard recipes can be made with active or inactive starter. If you aren’t sure how to tell the difference, check out my active starter, inactive, and discard overview on YouTube.
Bake until the center is set: It can be hard to tell when cookies are done. Look for lightly browned edges and a soft, but set center. The good news is that if you take them out too early, you can put cookies back in the oven to finish baking.
How To Store Sourdough London Fog Cookies
Store leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, toss them in a freezer-safe bag and freeze them for up to 3 months.
Sourdough Discard Dessert Video
Check out some of my favorite sourdough discard desserts in this video!
I’m sharing my sourdough chocolate chip skillet cookie, peach cobbler, and lemon bars. Plus, there is a bonus brownie recipe.
Subscribe to my YouTube channel to stay in the loop! New videos come out weekly.
What To Pair with Sourdough London Fog Cookies
London Fog Latte: If you are vibing the London Fog flavors, pair your sourdough London Fog cookies with a matching latte.
Coffee: I love these with a cup of coffee in the morning. I usually eat one with a cup of black coffee or an egg yolk latte.
Other Pastries: These cookies are perfect for a tea party or other gathering. Pair them with croissants, scones, shortbread, and other treats. I’m envisioning tiny little tea sandwiches, too!
FAQs & Troubleshooting
Absolutely. For 100% whole grain cookies, use fresh milled soft wheat. You may need to add up to 1/2 cup more than the original recipe. I recommend adding a few tablespoons at a time until it reaches the proper consistency.
Sourdough starter can stay in the fridge for months and can be used at any time for discard recipes.
But as I mentioned, the longer it sits around, the more acidic it will taste. So keep that in mind before you add that discard that’s been hibernating in the fridge for months.
Yes, you can. But it will change the flavor of the cookie. Keep in mind that Earl Grey also has a floral flavor, so if you want to skip the floral, try swapping it out with chai or another flavor you prefer.
Yes! To freeze sourdough lavender Earl Grey cookie dough, prepare the cookies as usual. Follow the recipe all the way to forming the cookie, but skip rolling it in the sugar garnish.
Place the dough balls on a parchment-lined baking sheet and freeze them for 30 minutes-1 hour (this will prevent them from sticking together).
Transfer them to a freezer-safe bag and freeze for up to 3 months.
When you want to bake, roll the balls in the sugar garnish (or sprinkle some on top if it won’t stick to the frozen dough). Bake from frozen until done!
The Next Steps on Your Sourdough Journey
The best part about sourdough is there is always something new to learn and make. Check out these post for your next step in your sourdough adventures.
Let’s Connect!
If you tried Sourdough Longdon Fog cookies and loved them, leave a comment or review below!
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Sourdough Lavender London Fog Cookies
These Sourdough Lavender London Fog Cookies combine the delicate flavors of Earl Grey tea and lavender flowers with a tangy sourdough twist. These buttery-soft cookies are lovely for gifting, spring gatherings, or any time you want an elevated and fancy (but also simple-to-make) treat.
Ingredients
- 264 g all-purpose flour, 2 cups + 3 tbsp
- 3 g Earl Grey loose tea (about 3 tea bags), 1 tbsp
- 1 g culinary lavender, 1/2 tsp
- 2 g baking powder, 1/2 tsp
- 1.25 g baking soda, 1/4 tsp
- 1.5 g coarse kosher salt, 1/4 tsp
- 226 g unsalted butter, softened, 1 cup
- 250 g granulated sugar (plus more for garnish), 1 1/4 cup
- 1 whole egg
- 1 egg yolk
- 50 g sourdough starter discard, 1/4 cup
- 9 g vanilla, 2 tsp
- Dried blue cornflowers (optional)
Instructions
Prepare the Cookie Dough
- Crush the tea and lavender. Before beginning, crush the Earl Grey tea and lavender into small pieces. You can use a spice grinder if you have one. I just crush mine by hand or with a mortar and pestle.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, Earl Grey, lavender, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl with a silicone spatula to ensure everything is well-mixed.
- Add the wet ingredients. Drop the speed to low (or if you are clumsy like me, turn it off). Add the whole egg, egg yolk, sourdough discard, and vanilla. Mix on medium speed just until combined, about 30 seconds. Scrape the sides of the bowl if necessary.
- Incorporate the dry ingredients. Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined. Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more.
- Chill the dough. Cover the bowl with plastic wrap and place the dough in the refrigerator. At this point, you can let it chill for 30 minutes or up to 24 hours.
To Bake
- Preheat the oven and prep the baking sheet. Preheat the oven to 350° F (175° C). Line a cookie sheet with parchment paper or prepare a stone cookie sheet.
- Prepare the sugar coating. Sprinkle 2-3 tablespoons of granulated sugar onto a plate. Set aside.
- Form the cookies. Scoop 2 tablespoons of cookie dough and roll it into a ball. Then, roll the ball in the sugar, coating it on all sides. Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake the cookies. Bake for 12-15 minutes or until the edges of the cookies are lightly golden and the center is set but still soft.
- Cool the cookies. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
- Repeat as needed. If you have more dough than will fit on a single cookie sheet, keep the extra in the fridge between batches. Repeat steps 3-5 for the remaining dough.
- Optional garnish. For a decorative touch, sprinkle the tops of the cooled cookies with dried blue cornflowers.
- Enjoy! Serve either warm or room temperature. I particularly like these cookies once they have cooled, but they are delicious either way!
Notes
- The older the starter, the more tangy flavor it will create. So if you prefer less sour flavor, use a starter that has been recently fed.
- Sourdough discard recipes can be made with active or inactive starter.
- Chilling the dough will prevent the cookies from spreading while baking, so don't skip this step.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 41mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
Nutrition is auto-calculated and may not reflect your final product.