Description
Southern Tea Cake Cookies are classic soft and buttery cookies with a tender crumb, lightly crisp edges, and a delicate vanilla flavor. These traditional tea cakes are perfect for enjoying with a warm cup of tea or coffee and offer a nostalgic, homemade treat with a simple ingredient list and straightforward method.
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 well combined. Set this bowl aside while preparing the wet ingredients.
- Cream Butter and Sugar: In the bowl of a mixer, beat the softened unsalted butter and granulated sugar on high speed for about 4 to 5 minutes, until the mixture turns fluffy, smooth, and pale in color, which helps create a light texture for the cookies.
- Add Egg and Vanilla: Reduce the mixer speed to medium and add the large egg and pure vanilla extract. Beat these into the butter-sugar mixture until everything is thoroughly combined and smooth, enhancing the flavor and moisture of the dough.
- Incorporate Dry Ingredients: Lower the mixer speed to low. Gradually add the flour mixture in three intervals, mixing well after each addition to ensure an even, smooth dough without overmixing, which can toughen the cookies.
- Chill the Dough: Transfer the dough into a Ziploc bag or airtight container and refrigerate for at least one hour. This chilling step firms up the dough, making it easier to handle and helping the cookies maintain their shape while baking.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Shape the Cookies: Using a tablespoon scoop, portion out the chilled dough. Roll each portion into a ball, then gently press the center of each ball slightly to flatten. Arrange the cookies on the prepared baking sheet, spacing them adequately to allow for spreading.
- Bake: Place the cookies in the preheated oven and bake for 9 to 11 minutes, or until the edges turn a light golden brown. This ensures a soft center with crisp edges typical of tea cakes.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 to 10 minutes after removing them from the oven. Then transfer them to a wire rack to cool completely, which helps them set their texture properly.
Notes
- Ensure butter and egg are at room temperature to create a smooth, cohesive dough and achieve the ideal cookie texture.
- Refrigerating the dough is crucial; it helps prevent spreading and enhances flavor development.
- If desired, you can add a sprinkle of granulated sugar on top before baking for a slight crunch and sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze the dough balls before baking for up to 2 months; bake from frozen by adding a couple of extra minutes to the baking time.
