30-Minute Molasses Tea Cakes
Tender, cake-like cookies with warm molasses and cinnamon flavor, topped with a buttery crumb mixture and dusted with powdered sugar. These soft tea cakes are perfect for afternoon coffee or tea service, lunchbox treats, or holiday gift boxes. The crumb topping adds textural contrast while the molasses provides subtle depth. This version uses a simple creaming method to achieve a tender crumb without overmixing.
Ingredients
- 2 ¼ cup all-purpose flourwhole wheat flour1:1whole grain
texture will be slightly denser
- ⅓ cup sugar
- ¼ cup brown sugar, firmly packed
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup butter, softened
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup milk
- 3 tablespoon molasses
- powdered sugar, for dusting(optional)
Instructions
- 1
Heat oven to 350°F.
- 2
Combine flour, sugar, brown sugar, cinnamon and salt in a bowl. Add softened butter and beat at low speed until mixture resembles coarse crumbs.
- 3
Reserve 1/3 cup of the crumb mixture for topping.
- 4
Stir baking powder and baking soda into remaining crumb mixture. Beat at low speed until well mixed.
- 5
Add milk and molasses, beating just until moistened. Do not overmix.
- 6
Divide dough into 16 pieces and shape into 3/4-inch thick rounds, stars, moons, or other shapes.
- 7
Place 2 inches apart on ungreased cookie sheets and sprinkle with reserved crumb mixture.
- 8
Bake 11-14 minutes until a toothpick inserted in center comes out clean. Do not overbake.
- 9
Cool on pan, then sprinkle with powdered sugar.
Tips
Do not overmix the dough after adding wet ingredients. Stop beating as soon as the molasses and milk are incorporated to keep cakes tender.
Watch baking time closely between 11-14 minutes. Overbaking dries out these delicate cakes; check at 11 minutes first.
Use an airtight container to store. These cakes stay fresh for several days and soften slightly as they sit.
Good to Know
Airtight container at room temperature for up to 5 days. Cakes soften slightly as they sit.
Dough can be made up to 24 hours ahead, covered and refrigerated. Shape and bake when ready.
Serve warm or at room temperature with tea, coffee, or milk. Dust with additional powdered sugar before serving if desired.
Common Mistakes
Overmix after adding molasses and milk to avoid tough, dense cakes.
Do not overbake; check at 11 minutes to avoid dry cakes.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. Baked and cooled cakes freeze well for up to 3 months in an airtight container. Thaw at room temperature for 1-2 hours before serving. You can also freeze shaped dough and bake from frozen, adding 1-2 minutes to bake time.
What if I don't have molasses?
Honey or dark corn syrup work as substitutes in equal amounts, though the flavor will be slightly sweeter and less complex. Some bakers use equal parts honey and soy sauce for deeper flavor, though this changes the taste profile.
How long do these stay fresh?
Properly stored in an airtight container, they last 4-5 days at room temperature. They soften slightly as they age. If they dry out, place a slice of bread in the container overnight to restore moisture.