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Tea Cakes with Butter Frosting

 Tea Cakes with Butter Frosting
This is an old-fashioned recipe that was given to me by a friend's grandmother. You can easily tint the frosting with food coloring for a festive look throughout the year.
33 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 to 5 tablespoons milk
  • Food coloring and colored sugars, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking powder, baking soda and salt; add
  • to the creamed mixture alternately with buttermilk. Cover and
  • refrigerate for 1 hour or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula,
  • place 1 in. apart on greased baking sheets. Bake at 350° for

2 of 2

Tea Cakes with Butter Frosting (continued)

Directions (continued)

  • 8-10 minutes or until lightly browned. Remove to wire racks to cool
  • completely.
  • In a large bowl, cream the butter, sugar, vanilla and enough milk to
  • achieve spreading consistency. Add food coloring if desired. Frost
  • cookies; sprinkle with colored sugars if desired. Yield: about 5-1/2
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 257 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 179 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.