Description
Classic Old Fashioned Southern Tea Cakes are tender, buttery cookies with a subtle hint of nutmeg, perfect for afternoon tea or a sweet snack. These cookies feature a soft texture and delicate flavor, achieved through simple ingredients and traditional baking techniques, making them a beloved Southern treat.
Ingredients
Scale
Wet Ingredients
- 1 ¾ cups white sugar
- 1 cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Beat Sugar and Butter: In a large bowl, beat the white sugar and butter together using an electric mixer until the mixture is light and fluffy, which will help incorporate air for a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar and butter mixture, mixing well after each addition to ensure even incorporation. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, salt, and ground nutmeg to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. Be careful not to overmix to keep the cookies tender.
- Knead and Refrigerate Dough: Lightly knead the dough on a floured surface just enough to bring it together, then cover and refrigerate for 30 minutes to firm up for easier rolling and cutting.
- Preheat Oven and Roll Dough: Preheat your oven to 325°F (165°C). Roll out the chilled dough on a floured surface to about ¼-inch thickness, ensuring even thickness for uniform baking.
- Cut and Arrange Cookies: Use cookie cutters to cut the dough into desired shapes. Place the cookies onto ungreased baking sheets, spacing them about 1 ½ inches apart to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a light golden color, indicating doneness.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to set, then transfer to a wire rack to cool completely to prevent sogginess and maintain crisp edges.
Notes
- Do not overmix dough to maintain a tender texture.
- Refrigerating the dough makes it easier to roll and cut.
- Cookie sheets do not need to be greased as the dough has sufficient butter.
- Store cooled cookies in an airtight container to keep them fresh.
- Optional: Add a sprinkle of sugar on top before baking for extra sweetness and slight crunch.
