Best 5 Tea Cake Sandwich Cookies Recipes

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When you're in the mood for a sweet and delicious treat, it's hard to beat a tea cake sandwich cookie. These cookies are made with a light and fluffy cake batter that's sandwiched together with a creamy filling. They're perfect for any occasion, from a casual gathering to a special event. With so many different recipes to choose from, you're sure to find the perfect one to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

TEA CAKE SANDWICH COOKIES



Tea Cake Sandwich Cookies image

Categories     Cookies     Milk/Cream     Mixer     Berry     Bake     Christmas     Winter     Jam or Jelly     Bon Appétit

Yield Makes about 32

Number Of Ingredients 10

3 cups all purpose flour
1/2 teaspoon salt
1 1/4 cups (21/2 sticks) unsalted butter, room temperature
2/3 cup sugar
2 1/2 tablespoons whole milk
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
Nonstick vegetable oil spray
Assorted decorations (such as powdered sugar, icing, colored sugar crystals, and edible glitter)
2/3 cup preserves (such as apricot, seedless raspberry, or seedless blackberry)

Steps:

  • Whisk flour and salt in medium bowl to blend well. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy. Beat in milk, lemon peel, and vanilla extract. Add flour mixture and beat until blended. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled. Let soften slightly before rolling out.)
  • Roll out each dough disk between sheets of waxed paper to 14x11-inch rectangle, occasionally lifting waxed paper to smooth out wrinkles. Refrigerate dough on baking sheets, still between sheets of waxed paper, until cold and firm, about 30 minutes. Place 1 dough piece on work surface. Peel off top sheet of waxed paper. Press same waxed paper gently back onto dough. Turn dough over (still between waxed paper sheets). Peel off top sheet of waxed paper and discard. Using 2 1/4-inch scalloped round cutter and with dough still on waxed paper bottom, cut out cookies. Using 1- to 1 1/4-inch scalloped round cutter, cut out center from half of cookies. Gather dough centers and excess dough around cutouts; shape excess dough into disk and chill. Slide waxed paper with cutouts onto baking sheet and chill. Repeat with remaining dough disk, cutting out rounds, cutting centers from half of rounds to make top rings, and gathering and chilling excess dough. Roll out excess dough between sheets of waxed paper, making more cookie bottoms and top rings. Repeat rolling and cutting until all of dough is used.
  • Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray. Using metal spatula to lift cutouts from waxed paper, transfer cookie bottoms to 1 prepared sheet and top rings to second sheet, spacing slightly apart (cookies spread very little). Sprinkle some top rings with colored sugar crystals (or leave plain to decorate later). Bake cookies, 1 sheet at a time, until pale golden, about 8 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to racks; cool completely.
  • Arrange cookie bottoms on work surface. Spread each with 1 teaspoon preserves. Sift powdered sugar over plain cookie rings or decorate with icing and sugar crystals or edible glitter as desired. Press 1 top ring onto each prepared cookie bottom. (Cookies can be made 3 days ahead. Store airtight between sheets of waxed paper in refrigerator.)

SUGAR COOKIES ("TEA CAKES")



Sugar Cookies (

Provided by Sandra Crook

Categories     Cookies     Mixer     Dessert     Bake     Vanilla     Spring     Gourmet     Florida     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 dozen (3-inch)

Number Of Ingredients 5

2 1/2 cups self-rising White Lily or cake flour
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg, lightly beaten
1 teaspoon vanilla

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.

TEA CAKES



Tea Cakes image

I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 dozen.

Number Of Ingredients 7

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

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.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHAI TEA SANDWICH COOKIES



Chai Tea Sandwich Cookies image

You'll love these cookies filled with a dreamy chai-infused ganache. They're perfect after a meal, with a cup of tea, as a breakfast treat-or anytime at all. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1/3 cup heavy whipping cream
2 chai-flavored black tea bags
8 ounces white baking chocolate, finely chopped
COOKIES:
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup cold butter, cut into 16 pieces
2 teaspoons vanilla extract

Steps:

  • For ganache, in a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Place chocolate in a small bowl. Reheat the cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Cool to room temperature, stirring occasionally, until ganache thickens to a spreading consistency, about 1 hour., Meanwhile, in a large bowl, whisk flour, sugar, cinnamon, cardamom, salt and pepper; cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into 2 disks; wrap each and refrigerate until firm enough to roll, about 15 minutes., Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness, lifting and rotating dough as needed. Cut with a 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Spread or pipe 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set., Freeze option: Prepare dough. Transfer wrapped disks to a freezer container; seal and freeze. To use, thaw dough in refrigerator until soft enough to roll. Make ganache. Prepare, bake and fill cookies as directed.

Nutrition Facts : Calories 104 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CAKE MIX COOKIE SANDWICHES



Cake Mix Cookie Sandwiches image

Easy cookie that utilizes a cake mix. It is nice to have the ingredients on hand for thse for when unexpected company pops over or you need a quick sweet treat. These are a softer cookie with a cake-like texture. Mix and match cake mix and frosting varieties for a new flavor combination.

Provided by SLColman

Categories     Dessert

Time 20m

Yield 18 cookies

Number Of Ingredients 4

1 (18 ounce) package cake mix (any flavor)
1/3 cup vegetable oil
2 eggs
8 ounces frosting (any flavor)

Steps:

  • Preheat oven to 350.
  • In a bowl mix together the cake mix, oil and eggs. Do this by hand as it is very stiff. You are looking for everything to just come together to form a dough.
  • Roll dough into 1" balls. Place about 2" apart on an ungreased cookie sheet.
  • Note: if dough is too sticky to roll into balls easily, refrigerate for a short time.
  • Bake cookies 8 to 11 minutes at 350. Cookies should still be soft but the tops will have a cracked appearance when done.
  • Remove cookies from baking sheets to cool.
  • Allow to cool completely.
  • Choose 2 cookies that are the same size and shape. Place about 1/2 to 1 teaspoon of frosting on the bottom of one cookie. Put the two cookies together bottoms facing each other to form the sandwich.
  • Note: I like to use the following combinations, but feel free to experiment. Chocolate cookie with fudge frosting, chocolate cookie with vanilla frosting, white cake with vanilla frosting (add about 1/2 teaspoon of almond extract to the frosting), carrot cake cookies with chream cheese frosting, funfetti cookies with rainbow chip frosting (kids love this one for the colors).

Nutrition Facts : Calories 218.2, Fat 9.7, SaturatedFat 1.5, Cholesterol 23.5, Sodium 220.7, Carbohydrate 30.9, Fiber 0.3, Sugar 23.6, Protein 2

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your teacakes.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cookie.
  • Gradually add the eggs, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Stir in the dry ingredients until just combined. Overmixing will result in a tough cookie.
  • Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies until they are just set around the edges. Overbaking will result in a dry, crumbly cookie.
  • Let the cookies cool completely before filling them. This will help to prevent the filling from making the cookies soggy.
  • Use a variety of fillings to create different flavor combinations. Some popular fillings include buttercream, jam, and chocolate ganache.
  • Dust the cookies with powdered sugar before serving. This will give them a pretty finish and help to hide any imperfections.

Conclusion:

Teacake sandwich cookies are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for any occasion, from a casual get-together to a formal tea party. With a little planning and effort, you can easily make these cookies at home. So next time you are looking for a sweet treat to enjoy, give teacake sandwich cookies a try.

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