Cinnamon Tea Cakes are the kind of dessert that you arrange your day around. 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 Cinnamon 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 Cinnamon Tea Cakes!

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 they grace our table more often than not is because everyone absolutely can’t get enough and they are easy, and you know how I am with easy recipes, love them!

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

WHY THIS RECIPE WORKS:

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

INGREDIENTS NEEDED (FULL RECIPE BELOW):

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

HOW TO MAKE CINNAMON TEA CAKES:

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. Next 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 over mix. 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.

Cinnamon glaze:

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.

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!

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 Cake are a more fragile cookie that are 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 hone both the name Tea Cakes.

HOW TO STORE:

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 2-3 months. Let defrost in the refrigerator first then you can let them come to room temperature so the glaze stays in tact.

TIPS AND TRICKS:

You can double or halve this batch depending on how many people you are serving.
The glaze is optional, but highly recommended as it really adds to this recipe.
These can be frozen, see my tips above.
Make sure your Tea Cakes are completely cool before glazing.
Let these sit until the glaze is set.
You can add more or less cinnamon to the glaze as you’d like for your personal flavor preference.

If you want a delicious recipe that you can pair with a nice cup of tea, then you absolutely cannot go wrong with my Cinnamon Tea Cakes.

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If you’ve tried these CINNAMON 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!

WHY THIS RECIPE WORKS:

INGREDIENTS NEEDED (FULL RECIPE BELOW):