Best 15 Sugar Cookies Tea Cakes Recipes

SUGAR COOKIES ("TEA CAKES")

Steps:

• Preheat oven to 350°F.
• Put flour in a bowl and make a well in center. Beat together butter and sugar in another bowl with an electric mixer until light and fluffy, then beat in egg and vanilla until blended.
• Add butter mixture to flour and rub it into flour with your fingertips just until dough comes together in a ball (do not overwork dough, or it will be tough). 3Halve dough and work with 1 half at a time. Roll out dough 1/4 inch thick on a floured surface with a lightly floured rolling pin. Cut out cookies with a floured cutter (we used a 2 1/2-inch fluted round cutter), arranging cookies, as cut, 1 inch apart on ungreased baking sheets. Reroll scraps once, using as little flour as possible, and cut out more cookies.
• Bake cookies, 1 sheet at a time, in middle of oven until very pale golden, 12 to 15 minutes. Cool on baking sheet 1 minute, then transfer to a rack to cool 5 minutes if serving warm, or to cool completely.

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 400°F.
• In a very large mixing bowl, cream together; eggs, sugar, and oil.
• Add buttermilk, baking soda, salt, baking powder, and vanilla extract.
• Gradually beat in flour, and beat until mixture is smooth.
• Allow batter sit for about 5 minutes after beating in all the flour.
• Pour by 1/4 cupfulls onto a greased cookie sheet.
• Sprinkle tops of cookies with cinnamon sugar.
• Bake at 400° for 7-8 minutes. Watch carefully and do not overbake.
• If the cookie springs back when touched, it's done.

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned.

BARBARA'S TEA CAKES (COOKIES)

Steps:

• Cream together sugar & shortening until fluffy.
• Add eggs & vanilla. Mix well.
• Sift dry ingredients together.
• Add alternately to mixing bowl with the milk.
• Beat until well mixed.
• Dump onto lightly floured surface & knead until dough is smooth.
• Place in sealed bag or covered bowl. Chill several hours.
• Preheat oven to 350 degrees.
• Roll dough on floured surface taking care to not add too much flour. The thinner the cookie the crispier it will be. I prefer them softer so leave my dough about 1/4-1/3 inch thick.
• Cut as desired. Place on ungreased cookie sheets with room to expand. Rolling the scraps together take care to not overwork the dough. The additional flour makes the cookies tougher.
• Bake approx 10 minutes or until done & lightly brown. They should still be very white.
• Cool a few minutes & then remove to cookie racks to finish cooling before decorating.
• Glazing; Sift the powdered sugar to remove all lumps. Stir in the vanilla & the milk a tablespoon at a time. Whisk together until the desired consistency is reached. To use as a glaze I make it about the thickness of pancake batter. It is NOT spreadable like a frosting. Color as wanted to provide the background color.
• Lay the cookies as close as possible on wax paper. Spoon the glaze over the cookies sparingly. Use the spoon to smooth the glaze to the edges of the cookies. Let dry.
• If more decorating is planned the glaze does support both buttercream & royal icings.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BIG SOFT SUGAR COOKIE CAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
• Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.

OLD TIMEY SOUTHERN TEA CAKES RECIPE - (4.2/5)

Steps:

• Prepare a lightly floured work surface. Line a baking sheet with parchment paper or lightly grease it. Preheat oven to 350°F. Whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl and using a hand mixer, beat the butter, sugar, and whisked eggs until creamy. Beat in the vanilla, milk, and flour mixture until well blended, adding another tablespoon of milk if needed for the dough to come together. Dump dough onto the floured surface, sprinkle flour over dough then roll out to about 1/4-inch thick, or a little thicker. Cut dough out with a 3" cookie or biscuit cutter - OR roll into 1 1/2" balls. Place on baking sheet. Bake for about 13-15 minutes (balls may take a bit longer), or just until bottoms are very lightly browned. Let cool on pan for 1 minute then remove tea cakes to a wire cooling rack. If desired, while they are still hot, dip the tops in sugar.

TEA CAKES

Steps:

• In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
• Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
• Preheat the oven to 375°F. Line baking sheets with parchment paper.
• On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
• Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.

ENGLISH TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

PASTEL TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate 1-2 hours or until dough is easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. butterfly or flower cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine confectioners' sugar and meringue powder; stir in water until smooth. Divide among small bowls; tint pastel colors. Spread over cookies; let stand until set.

LOW CALORIE OLD FASHION TEA CAKES

Steps:

• Beat butter until soft. Gradually add the xylitol and beat well.
• Add the eggs and baking soda and flavoring.
• Gradually add flour and cream alternating. Beat until smooth.
• Refrigerate over night.
• Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.

TEA CAKES III

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, cream the confectioners' sugar and margarine together. Beat in the vanilla and salt until batter is fluffy and smooth. Stir in the flour, rolled oats and pecans. Roll into 1 inch balls and place on unprepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven. When cookies are still slightly warm, roll in confectioners sugar.

EASY RUSSIAN TEA CAKES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
• Roll cookies again in powdered sugar to coat. Store covered at room temperature.