Description
Old Fashioned Southern Tea Cakes are classic, delicate sugar cookies characterized by their tender texture and subtle nutmeg flavor. Perfect for afternoon tea or sharing with family, these light and flavorful cookies are easy to make and yield a large batch of delightful treats with a pleasant buttery aroma.
Ingredients
Scale
Wet Ingredients
- 1 ¾ cups white sugar
- 1 cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Beat Sugar and Butter: In a large bowl, use an electric mixer to beat the sugar and butter together until the mixture becomes light and fluffy, ensuring a smooth base for the cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, salt, and ground nutmeg to evenly distribute the leavening and spice.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Avoid overmixing to keep the dough tender.
- Knead and Chill Dough: Lightly flour a surface and knead the dough briefly to bring it together. Cover the dough and refrigerate it for 30 minutes to firm up and make it easier to roll.
- Preheat Oven and Roll Dough: Preheat your oven to 325°F (165°C). Roll the chilled dough on a floured surface to ¼-inch thickness, then cut into desired shapes using cookie cutters.
- Prepare Baking Sheets: Place the shaped cookies on ungreased baking sheets, spacing them 1 ½ inches apart to allow for slight spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden, signaling they are done without overbaking.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a richer flavor, use unsalted butter and adjust the salt accordingly.
- Chilling the dough helps maintain cookie shape and improves texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For added variety, sprinkle a little sugar on top before baking for a slight crunch and sparkle.
- These tea cakes freeze well – freeze the dough or baked cookies in airtight containers for up to 3 months.
