Description
Old-Fashioned Southern Tea Cakes are classic buttery cookies with a soft, tender crumb and a slight hint of nutmeg for traditional Southern flavor. These simple yet delicious tea cakes are perfect for afternoon tea or as a vintage dessert treat.
Ingredients
Scale
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon 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, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optionally nutmeg, to evenly distribute the leavening and spices.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms, taking care not to overmix to keep the cookies tender.
- Shape Cookies: Lightly flour your hands, then scoop tablespoon-sized portions of dough, roll each into a ball and flatten slightly before placing on the prepared baking sheet about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges begin to turn golden brown.
- Cool: Let the tea cakes cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Avoid overbaking to keep tea cakes soft and tender.
- Optionally, dust with powdered sugar or drizzle glaze for added sweetness.
- Store in an airtight container to maintain freshness for several days.
