These cookies are truly unique because of their light texture and buttery taste.
There is nothing better than homemade cookies to satisfy that craving for cookies. When you want a cake-like cookie, the crispy ones just won’t do.
Southern tea cake cookies are known for their light texture and buttery taste. These cookies have a long history in the South. The South’s answer for European tea cakes, tea cake cookies, is thought to have been invented to replace the latter. These cookies look more like cupcakes and are usually served with hot tea.
Makes 12 cookies | 10m prep time | 10m cook time 40m inactive | 180 calories
INGREDIENTS
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1 stick of unsalted butter at room temperature
3/4 cup granulated sugar
1 large egg at room temperature
2 teaspoons vanilla extract
PREPARATION
In a medium bowl whisk flour, salt, baking soda, and nutmeg together.
In a large bowl or stand mixer bowl cream together butter and sugar (4-5 minutes with an electric mixer on high).
Turn mixer to low and add egg and vanilla. Add flour mixture little by little to the creamed sugar mixture.
Refrigerate dough for 30 minutes.
Preheat the oven to 325˚. Using a small ice cream scoop, melon baller, or two spoons, measure out 12 1-tablespoon portions of dough. Roll each one into a ball using your hands.
Place 1 1/2” apart on a lined or greased baking sheet. Flatten each cookie very 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.
Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 stick of unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
Instructions
In a medium bowl whisk flour, salt, baking soda, and nutmeg together.
In a large bowl or stand mixer bowl cream together butter and sugar (4-5 minutes with an electric mixer on high).
Turn mixer to low and add egg and vanilla. Add flour mixture little by little to the creamed sugar mixture.
Refrigerate dough for 30 minutes.
Preheat the oven to 325˚. Using a small ice cream scoop, melon baller, or two spoons, measure out 12 1-tablespoon portions of dough. Roll each one into a ball using your hands.
Place 1 1/2” apart on a lined or greased baking sheet. Flatten each cookie very 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.
Notes
Makes 12 cookies | 10m prep time | 10m cook time 40m inactive | 180 calories
