Bud's Best Tea Cakes


8-ounce package of cream cheese
1 stick sweet cream butter
2 large eggs
2 teaspoons pure vanilla
2 cups granulated sugar
4 cups plain unbleached flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon salt


Preheat oven to 350 degrees.

Have cream cheese and butter at room temperature.

Mix cheese, butter, vanilla, sugar, eggs, salt, soda and baking powder in bowl with a wooden spoon. Once it is mixed well gradually add flour until incorporated. Cover and refrigerate until chilled. With buttered hands form golfball-sized balls from the dough and place 2 inches apart on ungreased cookie sheet. Slightly flatten each ball with thumb and bake for 12-15 minutes to get a tea cake either lightly golden and delicately crisp to a lightly tan and crunchy tea cake. Cool. Store cakes in an airtight container and call your friends for coffee or tea. Remaining dough will keep refrigerated for up to two weeks. No need to freeze because they are so easy to make. One bowl, one spoon, one cookie sheet.


Approximately 40 cakes and recipe can be cut in half

Preparation Time

15 Minutes

Total Time

1 Hour

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