Frosted Tea Cakes

These frosted tea cakes are so simple to whip together in a stand mixer and such fun cookies to decorate together as family! You’ll be amazed at how tasty these soft cookies are, topped with a sweet cream cheese icing. Make a batch to eat and a batch to share with friends! 

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I love the traditions around this time of year. I love the anticipation and expectancy that comes with tradition. There’s comfort in doing the same things every year, hanging the same stockings, listening to the same favorite holiday albums, and baking the same cookies for family and friends.

I have so many great memories from my childhood Christmases– driving around to look at lights, shaking presents and always figuring out what they were, listening to a medley of Kenny G and Charlie Brown and Martina McBride, and always, ALWAYS making these frosted tea cakes.

In our house they were called Christmas cookies. We made them every year without fail. For ourselves, stacked on plates for our neighbors, and packed up in holiday tins for family members. My mom always made sure we made enough to share with everyone who would want some.

Christmas cookie baking days were some of my favorite because we were together around the table. (I mean, I’m sure it was also a favorite because of cookie dough and icing, but being together was just as important). It was a special tradition and one I am very thankful I can carry on each year with my own kids.

Frosted Tea Cakes

Not only are these cookies a fun tradition, but they’re also insanely good. Seriously, they always get so many compliments! The tea cakes are soft and tender and the cream cheese frosting pairs perfectly with them.

You can make them in big batches, freeze the dough, freeze the cookies, color the icing or leave it white, add sprinkles or leave them off. Lots of options here.

PRO-TIPS :: 

• Let the dough chill for 30 minutes before rolling into balls and baking. It will make the dough less sticky.
• Use silpat mats for easy cookie transfers and easy swaps for new batches.
• These corrugated baking sheets from Williams-Sonoma are my favorite!
• Use bakings sheets or another rimmed container for sprinkling so the excess sprinkles can be collected and used
• Use parchment paper to spread out the cookies. They will need time to cool, then time for the icing to set before being stacked or transferred to a container
• If you prefer to use a natural food color, this one turns out with really pretty colors!
• Give kids jobs according to age. The littlest helpers make the best sprinklers… 😉

MORE HOLIDAY TREATS ::

• Dulce de leche without canned milk & Butter Cookies 
• Date Pecan Squares
• White Chocolate Fudge Bites
• Italian Icebox Cookies
• Russian Tea Cakes
• Best Old Fashioned Pound Cake

Frosted Tea Cakes

★★★★★ 5 from 2 reviews

• Author: Lisa @ This Pilgrim Life
• Category: cookie

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Description

These frosted tea cakes are so simple to whip together in a stand mixer and such fun cookies to decorate together as family! You’ll be amazed at how tasty these soft cookies are, topped with a sweet cream cheese icing. Make a batch to eat and a batch to share with friends! 

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Scale 1x2x3x

Ingredients

Cookies

• 1 C butter, room temperature
• 1 1/2 C sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 3 C all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Icing

• 8 oz cream cheese, room temperature
• 2 C powdered sugar

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Instructions

1. Cream butter and sugar in a stand mixer on medium speed for two to three minutes until well-incorporated and light. Add the eggs, one at a time, mixing after each addition. Add the vanilla. With the mixer on low, add the baking soda and salt. Slowly add the flour. Mix until all the dry ingredients are incorporated and no streaks of flour remain.

2. Cover mixing bowl and refrigerate dough for at least 30 minutes. Preheat oven to 350°.

3. Roll a rounded tablespoon of dough into a ball and place on a baking sheet covered with parchment paper. Flatten slightly.

4. Bake in preheated oven for 12 minutes until the bottoms of the cookies begin to darken. Remove from oven and cool on a wire rack. Repeat rolling, flattening, and baking the remaining dough.

5. Make the icing: In the bowl of a stand mixer, mix the cream cheese on medium speed. Turn the speed down to low and slowly add the powdered sugar. (Taste the icing and adjust the amount of powdered sugar based on desired sweetness).  Once the powdered sugar is added, return the speed to medium and blend until the icing is smooth and creamy. If you want colored icing, divide the icing into bowls and add food coloring.

6. Once the cookies are cooled, ice the cookies. If you want sprinkles, add the sprinkles right away while the icing is wet. The icing will harden after a few hours.

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