Description
Old-Fashioned Southern Tea Cakes are soft, buttery cookies with a tender crumb and a hint of nutmeg, perfect for an afternoon tea or a sweet snack. These classic cookies bring a nostalgic touch with their simple ingredients and warm flavors.
Ingredients
Scale
For the Tea Cakes
- 1 3/4 cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C) and grease a baking sheet or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the white sugar and softened butter until the mixture is light and fluffy, which will incorporate air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to create an even batter. Then add the vanilla extract for flavor.
- Combine Dry Ingredients: Stir in the all-purpose flour, baking soda, salt, and ground nutmeg until the dough is fully combined but not overmixed to maintain tenderness.
- Shape Dough Balls: Roll the dough into small balls about 1 inch in diameter and place them evenly spaced on the prepared baking sheet to allow for spreading.
- Flatten Dough Balls: Gently flatten each dough ball with your fingers or the bottom of a glass to create the classic tea cake shape and ensure even baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges turn golden, indicating they are perfectly baked without overcooking.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely for the best texture.
Notes
- Ensure butter is softened but not melted for optimal creaming.
- Do not overbake; cookies should be soft with golden edges.
- Store in an airtight container to keep cookies fresh.
- Optional: sprinkle a little sugar on top before baking for extra sweetness.
