Description
Southern Tea Cake Cookies are classic, buttery, and soft cookies with a light vanilla flavor, perfect for pairing with a warm cup of tea. These traditional treats offer a tender crumb and slightly crisp edges, bringing a nostalgic Southern charm to your dessert table.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 stick unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined. Set this mixture aside for later use.
- Cream butter and sugar: Using a mixer, beat the unsalted butter and granulated sugar on high speed until the mixture becomes fluffy and smooth, which should take about 4-5 minutes. This step incorporates air for a light texture.
- Add egg and vanilla: Reduce mixer speed to medium. Add the large egg and pure vanilla extract to the butter-sugar mixture, beating until everything is thoroughly combined and smooth.
- Incorporate dry ingredients: Lower the mixer speed to low. Gradually add the flour mixture to the wet ingredients in three separate additions. Mix well after each addition to create a smooth dough without overmixing.
- Chill the dough: Transfer the prepared cookie dough into a Ziploc bag and refrigerate it for at least one hour. This step firms up the dough, making it easier to handle and improving the cookie texture.
- Prepare baking sheet: Preheat your oven to 325°F (163°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Form cookies: Using a tablespoon measure, scoop out portions of dough and roll each into a ball. Gently press the center of each dough ball to flatten slightly. Place the cookies spaced evenly on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps set their structure.
Notes
- Ensure butter and egg are at room temperature to achieve the best texture.
- Do not overmix the dough when adding the flour to prevent tough cookies.
- Chilling the dough is essential for easier handling and better cookie shape.
- Use parchment paper to avoid cookies sticking to the tray.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
