Description
Southern Tea Cake Cookies are buttery, tender, and slightly sweet bites of nostalgia perfect for any tea time or dessert craving. These classic cookies feature a soft texture with a delicate golden edge, made from simple pantry ingredients and baked to perfection for a comforting treat.
Ingredients
Scale
Dry Ingredients
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, combine softened unsalted butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, about 3 to 4 minutes. This step helps to incorporate air and create a tender cookie texture.
- Add Eggs and Vanilla: Crack the eggs into the bowl one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract until the mixture is smooth and fragrant.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This evenly distributes the leavening agent and salt throughout the flour.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just incorporated. Do not overmix as it may result in tougher cookies.
- Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to roll and helps the cookies maintain shape during baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Shape the Cookies: Scoop tablespoon-sized portions of the chilled dough and roll them into 1.5-inch balls. Place them evenly spaced on the prepared baking sheet to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden while the centers remain soft. The cookies will continue to set as they cool.
- Cool Completely: Let the cookies rest on the baking sheet for about 5 minutes after removing from the oven to finish setting. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better texture.
- Do not overmix the dough once the flour is added to avoid hard cookies.
- Chilling the dough is important for shaping and helps prevent excessive spreading in the oven.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a hint of cinnamon, you can add 1/2 teaspoon to the dry ingredients if desired.
