Tea Cakes With Lime Cream Cheese Glaze

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Soft, cake-like tea cakes are topped with a rich lime cream cheese glaze for the best little dessert or snack bite!

Prep Time 20

Cook Time 10

Chill Time 2

Total Time 2 30

Servings cookies

Calories 144kcal

Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg, vanilla, and lime zest beating well until smooth.
In a separate medium bowl, combine flour, baking soda, and salt. Fold into butter mixture until dough is just combined.
Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough 2 hours or up to 4 days.
When ready to bake, preheat oven to 325F and line 2 large sheet pans with parchment paper.
Turn dough onto a floured surface and roll out to 1/4-inch thickness. Use a 4-inch round cookie cutter to cut out tea cakes and place 1-inch apart on prepared sheet pans.
Bake tea cakes at 325F 8-10 minutes until cookies are puffy and edges are a very light golden brown. Allow tea cakes to cool 10 minutes on sheet pan then transfer to a cooling rack to cool completely.

Place cream cheese in a medium bowl and use a handheld electric mixer to beat until smooth. Mix in powdered sugar, lime zest, and just enough milk to give glaze a drizzling consistency.
Spoon glaze over cooled tea cakes and garnish with additional lime zest. Allow to set 10 minutes before serving. Enjoy!

Storing Instructions

Store tea cakes in refrigerator up to 4 days. Unglazed tea cakes may be frozen up to 2 months.