Description
Traditional Old-Fashioned Southern Tea Cakes are tender, buttery cookies with a hint of vanilla and almond, baked to golden perfection. Perfect for serving alongside a hot cup of tea or coffee, these charming treats are easy to make and delightfully crisp on the outside while soft inside.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1–2 tbsp milk (if needed to bring dough together)
Finishing Touch
- Additional granulated sugar, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, typically about 2 to 3 minutes, which helps incorporate air for a tender texture.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract (if using) until the mixture is smooth and homogenous.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough. If the dough is too dry and crumbly, add 1 to 2 tablespoons of milk to bring it together into a soft dough.
- Roll and Cut Dough: Lightly flour a clean surface and roll the dough out to about 1/4 inch thickness. Using a round cookie cutter or glass, cut out circles, then place them spaced about 2 inches apart on the prepared baking sheet.
- Sprinkle Sugar: Lightly sprinkle granulated sugar over each dough circle to add a sweet, crunchy topping once baked.
- Bake: Place the baking sheet in the preheated oven and bake the tea cakes for 12 to 15 minutes, or until the edges turn a golden brown. Monitor carefully to prevent overbaking, which can dry out the cookies.
- Cool: Remove the tea cakes from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, helping them set and crisp up.
- Serve: Enjoy these delightful tea cakes alongside your favorite tea or coffee for a classic Southern treat.
Notes
- If the dough is too crumbly, add milk a little bit at a time to achieve the right consistency.
- For a slight nutty flavor, almond extract can be added, but it is optional.
- Keep an eye on the baking time to avoid dry cookies; edges should be lightly golden.
- Use a light hand when mixing flour into the wet ingredients to avoid tough cookies.
- These tea cakes are best served the same day but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
