Classic Southern Tea Cake Cookies
Enjoy the timeless charm of Southern Tea Cake Cookies! Delicately flavored with warm nutmeg notes, rich buttery goodness, and a touch of vanilla, these old-fashioned treats—crafted from simple pantry ingredients like flour, sugar, an egg, salt, and baking soda—bring a taste of classic Southern baking right into your home.
Southern Tea Cake Cookies
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Salt | ¼ teaspoon |
| Baking soda | ¼ teaspoon |
| Unsalted butter, softened | 1 stick |
| Granulated sugar | ¾ cup |
| Large egg, room temperature | 1 |
| Vanilla extract | 2 teaspoons |
Instructions
- In a medium mixing bowl, combine the flour, salt, and baking soda with a whisk. Set aside for later.
- Using a stand mixer or hand mixer, beat the softened butter and sugar on high until pale and fluffy, about 4–5 minutes.
- Reduce the mixer speed to medium and blend in the egg and vanilla extract until the mixture is smooth.
- Add the dry ingredients in three portions, mixing gently between each addition until the dough forms.
- Place the dough into a zip-top bag and refrigerate for at least an hour so it firms up.
- Preheat your oven to 325°F when you’re ready to bake.
- Line a cookie sheet with parchment paper.
- Scoop out tablespoon-sized portions, shape into balls, and lightly press the tops with your thumb. Arrange them on the tray leaving roughly 1½ inches between each one.
- Bake for 9–11 minutes, or until the edges show a hint of golden color. Allow them to cool for 5–10 minutes before serving.
Tips for Perfect Tea Cakes
- Let ingredients come to room temperature for smoother mixing and superior texture.
- Keep cookies in an airtight container to enjoy them for up to a week.
- For longer storage, wrap well and freeze for up to three months—no loss of taste or quality.
