Orange Vanilla Tea Cake Cookies

Enjoy these tea cake cookies once you take home our Cracker Barrel® Biscuit Mix and Dickinson’s purest preserves. Easy to make and even better to share.

Old Fashioned Orange Vanilla Tea Cake Cookies

1 cup softened butter (2 sticks)
1 cup granulated sugar
2 large eggs
1 teaspoon orange extract
½ teaspoon vanilla extract
2 ½ to 3 cups Cracker Barrel Biscuit Mix

Optional: Dickinson’s® Preserves  (Raspberry, Black Cherry, Blackberry or Strawberry)

  1. Preheat oven to 375 degrees. Line a baking sheets with parchment paper.
  2. Using a mixer blend butter and sugar. Add in eggs, orange and vanilla extracts and blend well.
  3. Add in Cracker Barrel Biscuit Mix, while mixing, until a soft dough. Do not over mix.
  4. Drop dough by spoonfuls onto baking sheet leaving room between each one as they will puff and spread out. For more tea cakes use a small spoon. For larger, fewer tea cakes use a larger spoon.
  5. Bake for 10-13 minutes or until light golden and puffy. Cool tea cakes on a wire rack.
  6. Make tea cake sandwiches by smearing some of your favorite Dickinson’s preserves between two tea cakes for a fun treat.

Yield: Makes 24-36 cookies

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