Southern Tea Cakes Recipe
The best (and easiest) Southern Tea Cakes Recipe (or tea cake cookies recipe) is here! You will feel like you are right in the South after making and serving these, not to mention eating them.
Servings: 12 servings
Calories: 180kcal
Ingredients
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1/4-1/2 tsp ground nutmeg optional
Instructions
- In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
- In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes).
- Turn mixer to medium speed and add in one egg, vanilla extract and nutmeg, if using, and beat until well incorporated.
- Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
- After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
- Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
- Line your cookie sheet with parchment paper.
- Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
- Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
- Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
- Cool for 5-10 minutes and serve.
Notes
Note: Remember to make sure your ingredients are room temperature. They will incorporate much better and create a wonderful well mixed dough.
How to Store Tea Cakes
To keep your Southern Tea Cakes tasting just as amazing as the day they were baked, store them in an airtight container at room temp boos.How long will old fashioned tea cakes last?
They’ll stay fresh for up to 5-6 days. Keep them away from direct sunlight and some place cool such as the pantry or cabinet.Can I freeze them?
Yep, for sure boos! Just make sure they’re tightly wrapped, pop in a freezer bag, label with the date and they’ll be good for up to three months.Ingredient Swaps and Information
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- Unsalted Butter: You can also use salted butter here. Just leave out the salt in the recipe if you make this swap.
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- Granulated Sugar: You can swap in brown sugar or even molasses like my daddy's grandmother used to do.
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- Egg: Just one binds the batter together.
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- Pure Vanilla Extract: You can swap this for any extract you like from almond to lemon.
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- All-Purpose Flour: You can try a cup-for-cup gluten-free option here though the texture might change a little.
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- Salt: Just a pinch! It helps balance the sweetness.
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- Baking Soda: Check your expiration date to make sure it's good to go.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 78mg | Potassium: 22mg | Sugar: 12g | Vitamin A: 260IU | Calcium: 7mg | Iron: 0.8mg