Description
Southern Tea Cake Cookies are classic, soft, and buttery treats with a delicate vanilla flavor. These tender cookies have a tender crumb and slightly crisp edges, perfect for enjoying with a cup of tea or coffee. The recipe involves simple ingredients and straightforward steps, making them an ideal homemade treat to share or enjoy any time.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 stick unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until thoroughly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the unsalted butter and granulated sugar on high speed for about 4-5 minutes until the mixture is fluffy and smooth. This step is crucial for a light texture.
- Add Egg and Vanilla: Reduce the mixer speed to medium, then add the large egg and pure vanilla extract. Beat until these ingredients are well combined and the mixture looks creamy.
- Incorporate Dry Ingredients: Lower the mixer speed to low. Gradually add the flour mixture in three intervals, mixing well after each addition until a soft dough forms.
- Chill Dough: Transfer the dough into a Ziploc bag and refrigerate it for at least one hour. Chilling firms up the dough, making it easier to scoop and helping the cookies maintain their shape during baking.
- Prepare for Baking: Preheat your oven to 325°F (163°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Use a tablespoon to scoop out portions of dough. Roll each portion into a ball and then gently press the center to slightly flatten it. Place the shaped dough balls evenly spaced on the prepared cookie sheet.
- Bake: Bake in the preheated oven for 9-11 minutes, or until the edges of the cookies turn a golden brown, signaling they are done.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, ensure butter and egg are at room temperature before starting.
- The dough needs to be chilled to prevent spreading and to develop the cookies’ characteristic texture.
- Use parchment paper or a silicone baking mat to avoid sticking and easy cleanup.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies or dough balls separately and thaw before baking or serving.
