Old Fashioned Cinnamon Tea Cakes Recipe

Tea Cakes are the kind of dessert you arrange your day around. They’re perfectly dense and oh-so-soft, with a sinful cinnamon glaze!

Think back to a time when you tried something, and you really loved it.  In fact, you couldn’t wait to make it again. Well, that’s where these Tea Cakes come in!

I’ve made a lot of desserts in my day, and let me tell you nothing quite compares to this Cinnamon Tea Cake Recipe, honestly they are downright delicious.

If you’ve never had a Cinnamon Tea Cake before, you’re sadly missing out. They are a soft pillowy cookie spiced with cinnamon with a delicious cinnamon powdered sugar glaze.

You really can’t go wrong with this recipe, you can eat these for breakfast, brunch or dessert. There is no right time other than all the time to eat these cake-like cookies!

When I was young I learned the history of tea cake. Yes these sweet treats with simple ingredients have a part in American history. So I just had to make them.

One of the best things about this recipe is that they are so simple to make, so you can make them over and over again without any hassle!

This is why these Tea Cakes grace our table more often than not: Everyone absolutely can’t get enough, and they are easy, and you know how I am with easy recipes—I love them!

Some of my other favorite cinnamon flavored recipes include: Cinnamon Cream Cheese Cookies, Cinnamon Cream Cheese Palmier Cookies and Cinnamon Roll Blondies.

1. Pantry staple ingredients are called for in this, most likely you have them on hand.
2. This makes a batch of 2 dozen so a large batch but you can cut in half or double if you like.
3. The icing is optional some traditional tea cakes don’t call for it but trust me it adds to the recipe!

• Unsalted Butter
• Granulated sugar
• Eggs
• Vanilla extract
• Baking powder
• Ground cinnamon
• Kosher salt
• All-purpose flour
• Powdered sugar
• Milk

Cakes:

1. In the bowl of a stand mixer, cream butter and sugar on medium-low speed with the paddle attachment for 2 minutes.
2. Add the eggs one at a time and mix until combined.
3. Next, add the vanilla extract, baking powder, cinnamon, and salt, scraping down the sides as needed until combined.
4. Add the flour a little at a time until fully incorporated, but do not over-mix. Scrape down the sides as needed.
5. Cover with plastic wrap and place in the fridge for one hour or overnight.
6. Preheat the oven to 350°F.
7. Roll the dough into 2-inch sized balls, about 2 tablespoons each.
8. Place on an ungreased cookie sheet about 2 inches apart.
9. Bake for 12-15 minutes until slightly golden brown around the edges.
10. Let cool slightly on the cookie sheet for about 3-5 minutes, and transfer to a wire rack to cool completely.

Cinnamon Glaze:

1. While the cakes are cooling, make the glaze by whisking together the powdered sugar, vanilla extract, and ground cinnamon in a medium-sized bowl.
2. Add in 3 tablespoons of the milk and whisk to combine. If the glaze is too thick (not pourable) add another 1 tablespoon of milk.
3. Evenly glaze the tea cakes while still on the wired rack, over a cookie sheet to catch any excess glaze.
4. Let the glaze set up for a few minutes and enjoy.

WHAT ARE TEA CAKES?

With a cake-like texture, it is a dense yet super-soft cookie – perfect for afternoon tea. Generally, it can be made with different ingredients and flavors.

Mine is made with vanilla extract and ground cinnamon in the dough and glaze that help it taste extra phenomenal! 

Other versions are lightly sweetened and do not have a glaze on top, so we took a spin on the traditional to make it a little or a lot more tasty!

WHAT IS THE DIFFERENCE BETWEEN TEA CAKES AND RUSSIAN TEA CAKES?

A Tea Cake Recipe is more of a cookie that has a light and soft cake texture, the name get’s itself from pairing them with a cup of tea.

Some are glazed and have additional flavorings added to them, or some may be plain with just a butter cookie feel with sugar on top.

Russian Tea Cakes are a more fragile cookie that is made with nuts, rolled into balls, and then in powdered sugar. These also go by various other names.

So, not to get the two mixed up, they are completely different texture and flavor-wise, but they both have the same name.

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ANY ADDITIONS?

If you get the chance, look up the history of the tea cake. It’s one of those Southern recipes that has been around for ages!

• Almond Extract: Add this classic ingredient to the glaze or batter for an added depth of flavor in these southern tea cakes.
• Lemon Zest: A bit of zest in the glaze will brighten these cookies like in the vintage recipe.
• Ground Nutmeg: Add a pinch to the batter to complement the cinnamon.
• Chopped Nuts: Top with chopped nuts immediately after glazing.
• Chocolate Drizzle: Drizzle melted chocolate for a luxurious touch.
• Dried Fruit: Mix in dried fruit to evoke those wonderful memories of grandmother’s kitchen.
• Coconut Flakes: Sprinkle on top of the glaze to give a new twist to the old fashioned tea cakes.
• Powdered Sugar Dusting: Finish off with a powdered sugar dusting for the best results in this simple recipe.
• Honey Drizzle: Drizzle with honey for a sweet tea time flavor.

ANY SUBSTITUTIONS?

These southern tea cake cookies do really well with a few subs. Easy cookie recipes are like that!

• Vanilla Extract: Switch to almond extract for a different flavor.
• Baking Powder: Use baking soda and lemon juice to make the cookie dough rise.
• All-Purpose Flour: Use gluten-free flour instead for those with medically restrictive diet needs.
• Ground Cinnamon: Swap with nutmeg or pumpkin spice!
• Granulated Sugar: Substitute with coconut sugar or brown sugar.

These can be stored in an airtight container on the countertop for up to 1 week, you don’t need to refrigerate unless it is really hot where then you’d want to to not risk the glaze from melting.

These can also be frozen, to do this you can either place in an airtight container separated by parchment paper, or you can individually wrap each one in plastic wrap.

Place in your freezer where these Cinnamon Tea Cakes will keep for up to 3 months.

Let defrost in the refrigerator first then you can let them come to room temperature so the glaze stays in tact.

Want a delicious recipe that you can pair with a nice cup of tea?

Then you absolutely cannot go wrong with my Tea Cakes.

It’s a true Southern tea cake recipe that you won’t forget!

If you’ve tried these TEA CAKES, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!