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Cinnamon Tea Cakes are the kind of dessert that you arrange your day around.
I have to say they are perfectly dense and oh-so-soft with a sinful cinnamon glaze!
Without a doubt, these tea cakes are a tasty treat that the whole family will enjoy!
Cinnamon Tea Cakes
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 Cinnamon Tea Cakes come in)!
I’ve made a lot of desserts in my time as a food blogger, so I was very excited to take the chance to make something new! (My mouth is watering)!
Cinnamon Tea Cake Pairings
When I make Cinnamon Tea Cakes, I can’t help but pair it with one of my favorite teas!
Have you ever enjoyed Bigelow Constant Comment Tea? If not, I would encourage you to give this brand and flavor of tea a try.
I didn’t realize it, but it’s the 75th anniversary of Constant Comment this year.
That is 75 years of people enjoying a delicious flavor of tea from Bigelow (actually, one of my favorites)! It’s also Hot tea Month!
Interested in trying out Bigelow Constant Comment Tea? Hover over the photo below to click through to purchase at Walmart.
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I grew up drinking Constant Comment as a young girl and it’s always been one of my favorite teas to enjoy with family and friends.
I found mine at my local Walmart!
Since I am a huge fan of experimenting in the kitchen, I am always trying to find a delicious pairing for tea.
Of course, my Cinnamon Tea Cakes are the winner!
My favorite part of Constant Comment and Cinnamon Tea Cakes is that the tea cakes complement the tea.
The cinnamon in them pairs well with the orange and spice notes of the Constant Comment tea.
I enjoy drinking tea almost every day, but when I can enjoy my tea cakes and Constant Comment tea together, I’m one happy girl.
I enjoy Bigelow tea because of the foil packaging, freshness, US manufacturing, quality tea & ingredients!
What are tea cakes?
A tea cake is a dense yet super-soft cookie; almost cake-like!
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!
How to make Cinnamon Tea Cakes
I suggest using a stand mixer for this recipe because the dough is very dense. Cream softened butter and sugar together with the paddle attachment.
Add the eggs, vanilla, baking powder, salt, and cinnamon on low speed until just combined. Scrape down the sides as needed.
Add the flour a little at a time until fully incorporated, do not overmix. Cover with plastic wrap and place in the fridge for at least an hour, up to overnight. (I love that you can make ahead this step!)
Preheat the oven to 350°F. Roll the dough into 2 inch sized balls, place on an ungreased baking sheet about 2 inches apart.
Bake for 12-15 minutes until the edges are slightly golden brown. Let tea cakes cool slightly on the tray for about 3 minutes, then transfer them to a wired rack to cool completely.
While the tea cakes are cooling, make the glaze.
Just add the powdered sugar to a bowl and whisk in the vanilla extract, cinnamon, and 3 tablespoons of milk.
If the glaze does not flow easily, add another tablespoon of milk. You still want the glaze to be thick but not so thick you can’t pour it.
Glaze the cookies over the wired rack, let glaze set and enjoy!
Enjoying Tea Cakes & Bigelow Tea
If you have never taken the time to enjoy tea cakes and tea, I encourage you to try it out.
Just take an afternoon to whip up these Cinnamon Tea Cakes. Pair it with Bigelow Constant Comment Tea and you’ll be in heaven.
I’ve had a lot of tea cakes over the years. Some were okay and some were amazing.
These Cinnamon Tea Cakes fall on the amazing side! These tea cakes are something that you enjoy and savor with every bite.
You don’t eat these on the go. You sit down at the kitchen table and savor it.
Once you try these tea cakes, you’ll understand why some areas of the World sit down and enjoy a cup of tea and a snack every single day.
And may I say that the glaze really makes these tea cakes? It’s actually one of my favorite parts of the whole shebang! Have you ever had tea cakes? What did you think of them?
To learn more about the history of Bigelow Tea, you can purchase their history book on their website by clicking here!
How to make tea cakes
Cinnamon Tea Cakes
- In the bowl of a stand mixer, cream together the butter and sugar on medium-low speed with the paddle attachment. Add the eggs one at a time and mix until combined. Add in the vanilla extract, baking powder, cinnamon, and salt, scrape down the sides as needed until combined.
- Add in the flour a little at a time until fully incorporated, but do not overmix. Scrape down the sides as needed. Cover with plastic wrap and place in the fridge for one hour or up to overnight.
- Preheat the oven to 350°F. Roll the dough into 2-inch sized balls, about 2 tablespoons each. Place on an ungreased cookie sheet about 2 inches apart. Bake for 12-15 minutes until slightly golden brown around the edges. Let cool slightly on the cookie sheet for about 3-5 minutes, transfer tea cakes to a wired rack to cool completely.
- While the tea cakes are cooling, make the glaze by whisking together the powdered sugar, vanilla extract, and ground cinnamon in a medium-sized bowl.
- 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. Evenly glaze the tea cakes while still on the wired rack, over a cookie sheet to catch any excess glaze. Let the glaze set up for a few minutes and enjoy.