Ah, Southern tea cake cookies are a sweet, soft treat—kind of like a cross between a cookie and a little cake. They’re lightly spiced, buttery, and perfect with tea. Here’s a classic recipe you can try:
Ingredients
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground nutmeg (optional, but classic)
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup whole milk
Optional topping:
- 2 tbsp granulated sugar for sprinkling
Instructions
1. Preheat and prep:
- Preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper.
2. Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, salt, and nutmeg.
3. Cream butter and sugar:
- In a large bowl, beat the butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla extract, mixing well.
4. Combine:
- Gradually add the flour mixture to the wet ingredients, alternating with milk, until you have a soft dough.
5. Shape the cookies:
- Roll dough into small balls (~1 inch).
- Place on prepared baking sheets, spaced about 2 inches apart.
- Flatten slightly with your hand or a fork.
- Sprinkle lightly with sugar if desired.
6. Bake:
- Bake for 12–15 minutes, until edges are lightly golden but centers are still soft.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
These cookies are soft, buttery, and perfect with a cup of tea—just like Southern tradition!
If you want, I can also give you a version with a slight caramel glaze that makes them extra fancy and sweet.
Do you want me to do that?
