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Tea Cakes

I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
  • Total Time
    Prep: 10 min. Bake: 10 min./batch
  • Makes
    9 dozen


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt


  • 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 and salt; gradually add to the creamed mixture (the dough will be soft).
  • Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts
2 each: 81 calories, 4g fat (2g saturated fat), 21mg cholesterol, 71mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Average Rating:
  • marlowesmom
    Jul 10, 2015

    Fabulous flavor in a crisp cookie. Very simple to make. I always double or triple the recipe and they stay fresh in plastic containers for a couple of weeks, if they last that long.

  • mlrobin1935
    Nov 22, 2014

    I made these today and I love the flavor. However, I was looking for a more of a round style teacake like the images I grew up with. These are more on the puffy style. Thanks for sharing. Keeping the recipe for the future cookie drop type.

  • pamela8701
    May 24, 2013

    These were simple to make and tasted great. I wouldn't' change a thing.

  • jaimie m
    May 17, 2011

    excellent as it stands no adjustments required

  • specialk00
    Aug 18, 2010

    I love these! Even my picky 10 year old son and husband (he doesn't like sweets) love these. I added an additional 1/4 cup butter.