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Barbara's Tea Cakes Cookies Recipe

These delightful tea cakes are a cherished family recipe, perfect for holiday gatherings and any occasion! A dear friend shared this recipe years ago, and it's become a beloved tradition. From Girl Scout meetings to school parties and potlucks, these cookies are always a hit. Enjoy them plain, or elevate them with the simple yet elegant glaze and icing. The secret is in the delicate balance of texture – perfectly crisp edges with a soft, melt-in-your-mouth center.

Prep Time 30 mins
Cook Time 30 mins
Calories 200.4 kcal
Protein 3g
Rating 5.0 (4 Reviews)
Barbara's Tea Cakes Cookies 105

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbara's Tea Cakes Cookies

  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) softened shortening
  • 2 large eggs
  • 1 teaspoon vanilla extract (for dough), 1 teaspoon vanilla extract (for glaze)
  • 1/2 cup milk (for dough), 2-4 tablespoons milk (for glaze)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 2 cups powdered sugar
  • Not specified
  • Optional, as desired

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How to Make Barbara's Tea Cakes Cookies

  1. Cream together 1 cup (2 sticks) softened shortening and 1 ½ cups granulated sugar until light and fluffy.
  2. Add 2 large eggs and 1 teaspoon vanilla extract; mix well.
  3. In a separate bowl, sift together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Turn the dough out onto a lightly floured surface and knead gently until smooth (about 2-3 minutes). Avoid overworking.
  6. Place the dough in a sealed bag or covered bowl and chill for at least 4 hours, or preferably overnight.
  7. Preheat oven to 350°F (175°C).
  8. On a lightly floured surface, roll out the dough to ¼ - ⅓ inch thickness. Thinner cookies will be crispier.
  9. Cut out cookies using your desired cookie cutter. Gently reroll scraps, avoiding overworking the dough.
  10. Place cookies onto ungreased baking sheets, leaving some space between each cookie for expansion.
  11. Bake for approximately 10-12 minutes, or until the edges are lightly golden and the centers are still pale.
  12. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. **Glaze:** Sift 2 cups powdered sugar into a bowl to remove any lumps.
  14. Stir in 1 teaspoon vanilla extract. Gradually add 2-4 tablespoons milk, whisking until you reach a glaze consistency similar to pancake batter (not spreadable like frosting).
  15. Add food coloring, if desired.
  16. Carefully spoon the glaze over the cooled cookies, spreading it to the edges.
  17. Let the glaze dry completely. Once dry, you can decorate further with buttercream or royal icing if desired.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

94g

Fat

9g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Rolled Cookies Desserts Eggs Dairy American Southern United States Oven European Potluck Holiday Event Kid Friendly Cookies And Brownies Eggs Dietary Gifts Low Sodium Inexpensive Low In Something To Go Equipment