Savour the charm of Southern Tea Cake Cookies! With the essence of nutmeg, richness of butter, and hints of vanilla, these classic treats crafted from flour, sugar, egg, and a sprinkle of salt and baking soda will transport your taste buds straight to the heart of Dixie!
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
How To Make Southern Tea Cake Cookies
-
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 and vanilla extract 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
Remember to make sure your ingredients are room temperature. They will incorporate much better and create a wonderful well mixed dough.
To keep your Southern Tea Cakes tasting just as amazing as the day they were baked, store them in an airtight container at room temperature; they’ll stay fresh for up to a week.
If you want to preserve their delightful texture for a bit longer, you can also freeze the tea cakes; just make sure they’re tightly wrapped and they’ll be good for up to three months.
