Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 cups all-purpose flour
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3-4 tablespoons milk

Instruction

  • In the bowl of a stand mixer, cream together the butter and sugar on medium-low speed with the paddle attachment. Add the eggs one at a time and mix until combined. Add in the vanilla extract, baking powder, cinnamon, and salt, scrape down the sides as needed until combined.
  • Add in the flour a little at a time until fully incorporated, but do not overmix. Scrape down the sides as needed. Cover with plastic wrap and place in the fridge for one hour or up to overnight.
  • Preheat the oven to 350°F. Roll the dough into 2-inch sized balls, about 2 tablespoons each. Place on an ungreased cookie sheet about 2 inches apart. Bake for 12-15 minutes until slightly golden brown around the edges. Let cool slightly on the cookie sheet for about 3-5 minutes, transfer tea cakes to a wired rack to cool completely.