For a richer flavor, use brown butter. Simply melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color. Let it cool slightly before using. A touch of lemon or orange zest can brighten the flavor of these cookies. Store cooled tea cakes in an airtight container at room temperature for up to 3 days.
Tea Cakes
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING24 People
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VIEWS60
Delicate and buttery, these tea cakes offer a delightful taste of tradition. Perfect for an afternoon treat or a simple indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol20 mg
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Fiber0 g
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Protein2 g
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Saturated Fat5 g
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Sodium101 mg
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Sugar13 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
03 Step
Recipe View 2 mins In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)
04 Step
Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
05 Step
Recipe View 5 mins Drop by rounded spoonfuls (about 2 inches apart) onto the prepared baking sheet. (5 minutes)
06 Step
Recipe View 10 mins Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. (8-10 minutes)
07 Step
Recipe View 10 mins Let the tea cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Nikki Bergstrom
Mar 16, 2025These tea cakes are so easy to make and taste just like my grandmother's!
Alex Abbott
Jan 12, 2025I added a little lemon zest, as suggested, and it was a delicious addition!
Lazaro Leannon
Nov 17, 2024The recipe was very clear and the cookies turned out perfectly. Thank you!