Description
Old-Fashioned Southern Tea Cakes are soft, slightly cakey cookies rich in buttery flavor with hints of vanilla and lemon. These classic Southern desserts are perfect for pairing with tea and offer a nostalgic sweetness with a delicate crumb.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
Instructions
- Preheat Oven: Preheat the 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 mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture becomes light, fluffy, and pale in color.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and lemon extract if using, mixing well to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground nutmeg to evenly distribute the leavening and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until a soft dough forms; avoid overmixing to keep the texture tender.
- Roll and Cut Dough: Lightly flour a clean work surface and roll the dough to approximately 1/4-inch thickness. Use a cookie cutter or the rim of a glass to cut dough circles for the tea cakes.
- Arrange on Baking Sheet: Place the cut cookies on the prepared baking sheet with about 1 inch of space between each to allow for slight spreading during baking.
- Bake: Bake the tea cakes in the preheated oven for 8–10 minutes, or until the edges turn just golden and the centers appear set but not browned.
- Cool: Let the cookies cool on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely, ensuring a soft texture.
Notes
- The tea cakes are intentionally soft with a slight cakey texture, not crispy or crunchy.
- Sprinkle a light dusting of sugar on top of the cookies before baking for added sweetness and a subtle crunch.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
