Christmas Tea Cakes are festive tea cakes that are super easy to make with few ingredients, including two cake mixes.

Holiday Mincemeat Tea Cakes

This is the perfect recipe to use extra cake mixes you have on hand. This recipe was inspired by all the cookie recipes that use cake mixes. Another secret ingredient that is classic around the holidays is mincemeat pie filling.

You will love the Holiday Mincemeat Tea Cakes if you love mincemeat pie. I know there are some yays and nays when mincemeat is mentioned.

Growing up in the 60s, my family always had mincemeat pie during the holidays. Mincemeat is a sweet concoction of dried fruit, spices, dark brown sugar, nuts, and beef.

When I saw a jar of None Such Mincemeat pie filling in my cabinet, I wanted to try to make a cookie with some cake mixes I needed to use.

Needless to say, they turned out incredibly delicious. With only two ingredients, no eggs or oil, and baked up like a little tea cake,

I crisscrossed a drizzle of powdered sugar icing over them to give them that festive look.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CHRISTMAS TEA CAKES

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Christmas Tea Cakes and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

This is the perfect recipe to use extra cake mixes you have on hand. This recipe was inspired by all the cookie recipes that use cake mixes. Another secret ingredient that is classic around the holidays is mincemeat pie filling.

TIPS AND TIDBITS TO MAKE THE BEST HOLIDAY MINCEMEAT TEA CAKES

Cake Mix. I use a yellow butter cake mix and a spice cake mix. Choose cake mixes that complement the mincemeat. I think a dark chocolate cake mix would be lovely.

Mincemeat. Use 2 cups of mincemeat in a jar. The brand I prefer is None Such.

Baking. Check the tea cakes at 10 minutes for doneness. Adjust the baking time after the first pan is baked. Do not overbake the tea cakes. They will have a soft texture and not be really firm like cookies.

Cooling. When baking the tea cakes, let them completely cool on the parchment paper before removing them.

Storing. Store the tea cakes in a sealed container using wax paper in between the layers.

Freezing. The tea cakes are light and moist and are best eaten within a few days, no longer than a week. Due to their texture, they do not freeze well.

WHAT YOU WILL NEED TO MAKE HOLIDAY MINCEMEAT TEA CAKES

Baking Sheet Pans

Large spatula

Large bowl

Parchment paper

Scoop

Cake mix

Mincemeat

HOW TO MAKE HOLIDAY MINCEMEAT TEA CAKES

Preheat oven to 375 degrees F.

Lay parchment paper in a baking sheet pan; set aside.

In a large bowl, use a large spatula or a spoon to toss the two cake mixes together until mixed well.

Add two cups of mincemeat to the cake mixes.

Fold the mincemeat into the cake mixes until well incorporated, being sure not to overmix.

Using a spring form scoop, scoop 1 1/2-2 tablespoons of dough onto the prepared baking sheet pans.

Bake tea cakes for 8-12 minutes.

Check the tea cakes at 10 minutes for doneness. Adjust the baking time after the first pan is baked. Do not overbake the tea cakes. They will have a soft texture and not be really firm like cookies.