Southern Tea Cake Cookies
When we get a craving for cookies, there is nothing like homemade to truly satisfy. And, when a cake-like cookie is what you have your heart set on, a crispy cookie simply won’t do.
Southern tea cake cookies have that wonderful light texture and buttery flavor. But, these cookies also have a centuries-old history in the South. Tea cake cookies are thought to have been created as the South’s answer to European tea cakes (the latter of which are more like cupcakes that are served with hot tea).
Enslaved peoples during the 18th and 19th centuries would have served these cookies to the guests of the plantation owners. But when slavery ended, the tradition for these cookies continued. Using what they had on hand, the cookies have a simple ingredient list. During the 19th century, these cookies were often made with flour, lard, molasses, and a little nutmeg or vanilla and that’s it.
Why You’ll Love This Recipe
These Southern Tea Cake Cookies are a delightful treat that combines a rich history with a comforting, delicious flavor. Their simple, classic ingredients make them easy to prepare, yet they offer a sophisticated taste that is both nostalgic and satisfying. Perfect for pairing with a cup of tea or coffee, these cookies are a timeless addition to any dessert table.
Kitchen Equipment You’ll Need
- Medium mixing bowl
- Large mixing bowl or stand mixer
- Whisk
- Electric mixer
- Measuring cups and spoons
- Ice cream scoop or melon baller
- Baking sheet
- Parchment paper or cooking spray
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- In a medium bowl, whisk together the flour, salt, baking soda, and nutmeg.
- In a large bowl or stand mixer, cream the butter and sugar together on high speed until light and fluffy (about 4-5 minutes).
- Reduce the mixer speed to low and add the egg and vanilla extract. Gradually add the flour mixture to the creamed mixture, mixing until just combined.
- Refrigerate the dough for 30 minutes to firm up.
- Preheat your oven to 325°F (165°C). Using a small ice cream scoop or melon baller, measure out 12 1-tablespoon portions of dough. Roll each portion into a ball with your hands.
- Place the dough balls 1 1/2 inches apart on a lined or greased baking sheet. Gently flatten each cookie slightly with the bottom of a cup or mug.
- Bake for 10 minutes or until the edges of the cookies are just beginning to brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips for Success
- Ensure all ingredients are at room temperature for the best texture.
- Chilling the dough prevents the cookies from spreading too much during baking.
- Don’t overbake – the edges should just begin to brown for a soft center.
Additional Tips and Variations
For a twist, you can add a sprinkle of cinnamon to the dough or top each cookie with a dusting of powdered sugar once cooled. If you prefer a citrusy note, try adding a teaspoon of lemon zest to the batter.
Nutritional Highlights (Per Serving)
Each serving of Southern Tea Cake Cookies is approximately 120 calories, with 5g of fat, 18g of carbohydrates, and 1g of protein.
Frequently Asked Questions (FAQ)
Can I use salted butter? You can use salted butter, but you may want to reduce the added salt slightly to balance the flavors.
How should I store these cookies? Store the cookies in an airtight container at room temperature for up to a week.
Can I freeze the dough? Yes, the dough can be frozen for up to three months. Thaw in the refrigerator before baking.
Conclusion
Southern Tea Cake Cookies are a delightful nod to a rich culinary history and a treat that brings warmth and nostalgia with every bite. I invite you to try this recipe and experience the simple pleasure of a well-made tea cake. Don’t forget to share your experiences and any variations you try!
