Cinnamon Tea Cakes
Delightful cinnamon tea cakes with a soft, buttery texture and sweet cinnamon coating, perfect for tea time, gatherings, or as a comforting treat for any occasion.
Ingredients
Instructions
- In a large bowl of an electric mixer, at medium speed, beat the margarine until light and fluffy.
- At low speed, blend in 1/2 cup sugar, sifted flour, 1/2 teaspoon cinnamon, salt, and vanilla until the dough is stiff.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 400°F.
- Lightly grease a cookie sheet.
- Roll the dough into 1-inch balls using your fingers.
- Place the balls 2 inches apart on the prepared cookie sheet and bake for 10 minutes.
- On a piece of waxed paper, combine the remaining sugar and cinnamon.
- While the cookies are hot, roll them in the cinnamon-sugar mixture.
- Place the coated tea cakes on wire racks and allow to cool.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also substitute half of the sifted flour with almond flour for a unique twist. If you want a less sweet version, reduce the confectioners sugar by a quarter. Ensure the dough is chilled well for easier handling, and don’t skip the rolling in the cinnamon-sugar mixture for that classic taste.
Serving Suggestions
Serve these delightful cinnamon tea cakes alongside a warm cup of tea or coffee for a comforting afternoon treat. They also pair beautifully with 'Grace's' Strawberry Preserves for a sweet addition. Consider adding a side of fresh fruit or a light salad to balance the sweetness if serving as part of a larger spread.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes until warm and cozy, ensuring they retain their delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Tea Cakes contains roughly 120 calories, with 2g protein, 17g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these tea cakes vegan?
Yes, you can easily adapt this recipe to be vegan. Substitute the soft margarine with a plant-based alternative and use a flax egg or applesauce as a binding agent. Ensure your confectioners sugar is free from animal products to keep the recipe vegan-friendly.
How can I make the cookies chewier?
To achieve a chewier texture, reduce the baking time slightly and add an extra tablespoon of margarine. You can also try substituting some of the flour with whole wheat flour for added moisture and chewiness in the finished product.
What can I add to enhance the flavor?
For added flavor, consider mixing in a teaspoon of nutmeg or a splash of almond extract along with the vanilla. You could also fold in some finely chopped nuts or dried fruits like raisins for a delightful variation in texture and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).