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Tea Cakes Recipe

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 YIELD:54 servings


  • 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


  • 1. 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).
  • 2. 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. Yield: 9 dozen.

Nutritional Facts

2 each: 81 calories, 4g fat (2g saturated fat), 21mg cholesterol, 71mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

Reviews for Tea Cakes

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marlowesmom User ID: 1394533 229297
Reviewed 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 User ID: 6445125 35598
Reviewed 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 User ID: 7264237 74973
Reviewed May. 24, 2013

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

jaimie m User ID: 5949944 73033
Reviewed May. 17, 2011

"excellent as it stands no adjustments required"

specialk00 User ID: 1285773 73032
Reviewed 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."

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