Classic Southern Tea Cake Cookies
These are the simple, tender, cake-like cookies that taste like a grandmother’s hug. Not too sweet, with a soft center and a slight crisp at the edges, they’re the quintessential old-fashioned treat perfect with a glass of cold milk or a cup of tea.
Ingredients
(Makes about 3 dozen cookies)
· 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
· 1 ½ cups (300g) granulated sugar
· 3 large eggs, room temperature
· 1 teaspoon pure vanilla extract
· 1 teaspoon pure lemon extract (traditional, or use all vanilla)
· 3 ½ cups (420g) all-purpose flour, plus more for dusting
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· ½ teaspoon salt
· ½ cup (120ml) buttermilk, room temperature
· Optional: Coarse sugar for sprinkling
Instructions
- Cream Butter & Sugar:
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter and sugar together on medium-high speed for 3-4 minutes, until light, fluffy, and pale yellow.
- Add Wet Ingredients:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and lemon extracts. The mixture may look slightly curdled at this point—that’s okay.
- Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet & Dry:
With the mixer on low speed, add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix just until the flour disappears. Do not overmix. The dough will be soft and slightly sticky.
- Chill (Crucial Step):
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This firms up the dough for rolling and allows the flavors to develop.
- Roll & Cut:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out a portion of the chilled dough to about ¼-inch thickness. Use a 2.5-3 inch round cookie cutter (or a glass) to cut out rounds.
Place them about 1 inch apart on the prepared baking sheets. Sprinkle the tops lightly with coarse sugar if desired.
- Bake:
Bake for 8-10 minutes, just until the edges are a very light golden brown. The centers should still look soft and puffed. Do not overbake.
- Cool:
Let cookies cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely. They will deflate slightly as they cool, leaving a tender, cake-like texture.
Pro-Tips for Authentic Tea Cakes
· Buttermilk is Key: It provides the signature tender tang. No buttermilk? Make a quick substitute: stir 1 ½ tsp white vinegar or lemon juice into ½ cup of whole milk and let sit 5 minutes.
· Flour Well: The dough is sticky. Use enough flour on your rolling surface and pin to prevent sticking, but don’t over-incorporate it.
· The Lemon Secret: The hint of lemon extract is traditional in many Southern recipes. It gives a subtle brightness. You can use 2 tsp of vanilla total if you prefer.
· Soft Edges: For the classic soft-edged look, don’t let the edges brown much at all.
· Storage: Keep in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.
Enjoy these simple, heartfelt cookies—a true taste of Southern baking tradition. 🍪☕️