Description
These Old Fashioned Southern Tea Cakes are soft, cake-like cookies known for their delicate texture and subtle sweetness. Made with simple ingredients like butter, sugar, and vanilla, they offer a nostalgic taste of Southern baking that’s perfect with a cup of tea or coffee. A hint of nutmeg adds a warm, comforting flavor, while optional lemon zest or almond extract can lend a traditional twist.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional ground nutmeg to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms without overworking it, preserving tenderness.
- Shape the Cookies: Roll the dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Flatten Dough Balls: Lightly flatten each dough ball using the bottom of a glass or your palm to shape the cookies evenly for consistent baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes until the edges are just turning golden, but the centers remain soft for that signature tea cake texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly without becoming soggy.
Notes
- These tea cakes are soft, cake-like cookies—not overly sweet.
- For a traditional twist, add a hint of lemon zest or almond extract to the dough.
- They pair beautifully with tea, coffee, or a cold glass of milk.
