Description
Classic Old-Fashioned Southern Tea Cakes are soft, buttery cookies infused with a hint of nutmeg and vanilla. These delightful treats are quick to prepare and perfect for enjoying with a warm cup of tea or coffee. With a crisp golden edge and tender center, these tea cakes capture the nostalgic flavors of Southern baking traditions.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 3/4 cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C). Grease a baking sheet or line it with parchment paper to prevent sticking during baking.
- Cream Sugar and Butter: In a large mixing bowl, cream together the white sugar and softened butter until the mixture becomes fluffy and light in color, which ensures a tender texture in the cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate them. Then beat in the vanilla extract thoroughly to infuse flavor.
- Combine Dry Ingredients: Stir in the all-purpose flour, baking soda, salt, and ground nutmeg into the wet mixture until everything is fully combined, forming a soft dough.
- Shape the Dough: Roll the dough into small balls approximately 1 inch in diameter. Place them evenly spaced on the prepared baking sheet.
- Flatten the Dough Balls: Using your fingers or the bottom of a glass, gently flatten each dough ball slightly to form the traditional tea cake shape.
- Bake the Tea Cakes: Bake in the preheated oven for 8 to 10 minutes, or until the edges of the cookies turn a light golden color indicating they are done.
- Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes. Transfer them to a wire rack to cool completely before serving to preserve their texture.
Notes
- For best results, make sure the butter is softened but not melted before creaming.
- Do not overbake; cookies should be just golden on the edges to remain tender inside.
- Storing the tea cakes in an airtight container keeps them fresh for up to a week.
- These tea cakes can be enhanced by adding a sprinkle of sanding sugar on top before baking for extra crunch and sweetness.
- If desired, substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
