These soft and buttery tea cakes are the perfect balance between a cookie and a cake, offering a melt-in-your-mouth texture with a rich, vanilla-infused flavor.

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

With just a few simple ingredients and easy-to-follow steps, you’ll have a batch of homemade tea cakes that pair beautifully with coffee, tea, or a glass of milk.

Cuisine: American
Prep Time: 15-17 minutes
Cooking Time: 20-24 minutes
Total Time: About 2 hours 40 minutes (including chilling time)
Servings: 12

Why You’ll Love Making It

• Simple Ingredients – Uses pantry staples you likely already have.
• Perfectly Soft & Buttery – Crisp edges with a soft, melt-in-your-mouth center.
• Beginner-Friendly – No complicated techniques, just mix, chill, and bake!
• Great for Any Occasion – Ideal for tea time, holidays, or as a sweet treat any day.
• Easily Customizable – Add cinnamon, nutmeg, or drizzle with glaze for extra flavor.

Ingredients

• 1 stick (4 ounces) unsalted butter – Softened to room temperature for easy creaming, ensuring a rich and tender texture.
• 1 large egg – Adds structure and moisture, keeping the cookies soft.
• 1 1/3 cups all-purpose flour – Provides the perfect balance of structure and tenderness.
• 1/2 teaspoon baking soda – Helps the cookies rise slightly, giving them a light texture.
• 1/4 teaspoon kosher salt – Enhances the sweetness and balances flavors.
• 2/3 cup granulated sugar – Sweetens the dough while contributing to a golden-brown finish.
• 1 tablespoon vanilla extract – Infuses the tea cakes with a warm, aromatic flavor.

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

Step 1: Prepare the Ingredients

Place 1 stick of unsalted butter in a stand mixer (or a large mixing bowl if using a hand mixer). Set out 1 large egg to reach room temperature. Let both sit for at least 1 hour—this ensures a smooth, evenly mixed dough.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. This step prevents lumps and ensures even distribution of ingredients in the dough.

Step 3: Cream the Butter and Sugar

Add 2/3 cup granulated sugar to the softened butter. Using the paddle attachment of a stand mixer (or a hand mixer), beat on medium speed for 3 to 4 minutes until pale and fluffy. Scrape down the sides of the bowl to ensure even mixing.

Step 4: Add the Egg and Vanilla

Beat in the egg on medium speed until well incorporated. Scrape down the sides of the bowl again before adding 1 tablespoon vanilla extract. Mix until smooth and combined.

Step 5: Incorporate the Dry Ingredients

Lower the mixer speed and gradually add the dry ingredient mixture, about 1/3 at a time, mixing just until no streaks of flour remain. Avoid overmixing, as it can make the cookies dense.

Step 6: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 2 hours. Chilling firms up the dough, enhancing flavor and preventing excessive spreading during baking.

Step 7: Preheat the Oven & Prepare Baking Sheets

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 8: Shape the Dough

Using a 1 1/2-inch cookie scoop, portion out the dough into 12 evenly sized balls (about 2 rounded tablespoons each). Roll them gently between your hands and space them at least 3 inches apart on the prepared baking sheets.

Step 9: Bake Until Golden

Bake one sheet at a time for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. The cookies may look slightly underbaked in the center, but they will firm up as they cool.

Step 10: Cool & Enjoy

Let the tea cakes cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve with tea, coffee, or a dusting of powdered sugar for an extra special touch.

FAQs

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. If it’s too firm after chilling, let it sit at room temperature for 10-15 minutes to soften slightly before scooping.

How should I store these tea cakes?
Store cooled tea cakes in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw at room temperature before serving.

More Recipes You'll Love

Simple Hollandaise Sauce

Simple Italian Slow Cooker Chicken and Mushrooms

Simple One-Pot Roasted Chicken