Description
Old Fashioned Southern Tea Cakes are soft, tender cookies with a subtle sweetness and a cake-like texture. These nostalgic treats are rich with vanilla and butter, perfect for pairing with tea, coffee, or milk.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk with a splash of vinegar or lemon juice)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until a soft dough forms.
- Roll the dough into tablespoon-sized balls or press it out and cut with a round cookie cutter for a traditional look.
- Place the dough rounds on the prepared baking sheet and bake for 8–10 minutes, or until the edges are lightly golden and the centers are set.
- Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes
- Add a pinch of nutmeg or lemon zest for extra flavor and brightness.
- For a holiday twist, use cookie cutters and decorate with icing or a light glaze.
- Store in an airtight container at room temperature for up to 5 days, or freeze them wrapped in plastic for longer storage.
- If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
Nutrition
- Serving Size: 1 tea cake
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
