Description
Classic Old Fashioned Southern Tea Cakes are tender, buttery cookies subtly flavored with nutmeg. These delightful treats are easy to make, featuring a light and fluffy texture, perfect for serving alongside tea or coffee. With a simple ingredient list and straightforward preparation, these cookies bring a nostalgic touch to any gathering.
Ingredients
Scale
Cookie Ingredients
- 1 ¾ cups white sugar
- 1 cup butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Cream Sugar and Butter: In a large bowl, beat the white sugar and softened butter with an electric mixer until the mixture becomes light and fluffy, which usually takes about 2-3 minutes. This step incorporates air into the dough, contributing to the cookies’ tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract to add a fragrant sweetness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground nutmeg to evenly distribute the leavening and spices throughout the flour.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Knead and Chill: Turn the dough onto a floured surface and knead it briefly to bring it together. Cover and refrigerate for 30 minutes; chilling helps the dough firm up, making it easier to roll out and shape.
- Preheat Oven and Roll Dough: Preheat your oven to 325°F (165°C). On a floured surface, roll the chilled dough out to about ¼-inch thickness, ensuring an even thickness for uniform baking.
- Cut Out Cookies: Use cookie cutters to cut the dough into desired shapes. Place the cutouts onto ungreased baking sheets, spaced about 1 ½ inches apart to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 8–10 minutes, or until the edges of the cookies turn lightly golden. Avoid overbaking to keep them soft and tender.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and lets the cookies set perfectly.
Notes
- For a richer flavor, use unsalted butter and adjust salt accordingly.
- Ensure the butter is softened but not melted for the best texture during creaming.
- Do not overbake; these cookies are best when soft and slightly chewy.
- Once cooled, store in an airtight container at room temperature for up to one week.
- Optionally, sprinkle a little granulated sugar on top before baking for extra crunch and sweetness.
