Soft and buttery Southern Tea Cake Cookies with nutmeg and vanilla. Perfect for snacks, tea time, or whenever you need a taste of Southern comfort.
These cookies, oh my goodness—where do I even start? They’re not just cookies; they’re a time machine. Every time I bake them, I’m 10 years old again, sitting at my grandma’s table, trying not to burn my fingers on a cookie fresh out of the oven. She was the kind of baker who didn’t believe in recipes. “Just a pinch of this, a dash of that,” she’d say with a wink, leaving me both in awe and slightly annoyed. Like, how am I supposed to replicate that level of magic, Grandma?!
Fast forward to today, and I’ve created my own version of her tea cakes. They’re not exactly the same—hers had a secret ingredient I still haven’t cracked—but they’re pretty close. And when my husband sneaks three off the cooling rack before I can even finish my coffee? I know I’ve nailed it.
Why You’ll Love This Southern Tea Cake Cookies Recipe?
- Old-fashioned magic: These cookies taste like they belong in an old Southern kitchen, where everything is made with love and a touch of butter.
- Effortlessly elegant: They’re simple but somehow make you feel fancy. Like, can’t you just see these on a cute little plate at a tea party?
- Easy as pie—no, cookies: You don’t need any fancy skills here. Just mix, chill, bake, and voilà!
- Versatile treat: These aren’t just for tea time. They’re perfect for dessert, snacks, or, let’s be honest, breakfast. (No judgment.)
Ingredient Notes:
Alright, let’s chat about what makes these cookies so special. Every ingredient has its role to play—no slackers here.
- Flour: This is the base of everything, but don’t just dump it in. Give it a quick sift to keep things light and smooth.
- Nutmeg: Freshly grated is non-negotiable. Seriously, it’s the difference between “meh” and “wow.”
- Butter: Go unsalted, and make sure it’s at room temperature. If you forget to take it out (I always do), a few seconds in the microwave does the trick.
- Vanilla extract: Please, for the love of all things sweet, use the real stuff. It’s worth it.
Pro Tip: Don’t skip the chilling step! It’s annoying, I know, but it’s what gives you that soft center and those perfectly golden edges.
How To Make Southern Tea Cake Cookies?
Step 1. Start with the dry ingredients.
Grab a bowl and mix your flour, salt, baking soda, and nutmeg. This part is quick and easy, and honestly, it feels like you’re setting the stage for greatness.
Step 2. Cream the butter and sugar.
In a separate bowl, beat the butter and sugar until it’s light, fluffy, and basically irresistible. If you don’t sneak a little taste, are you even baking?
Step 3. Add the egg and vanilla.
Toss in the egg and vanilla extract, mixing until everything is smooth and dreamy. The vanilla aroma alone will make you swoon.
Step 4. Combine the wet and dry.
Slowly add the dry ingredients into the wet. Go slow here—overmixing is the enemy of soft cookies. Trust me, I’ve learned the hard way.
Step 5. Chill the dough.
Pop the dough into the fridge for 30 minutes. I know, I know—waiting is the worst. But this step makes all the difference.
Step 6. Shape and bake.
Roll the dough into 12 balls, flatten them a bit, and place them on a lined baking sheet. Bake at 325°F for about 10 minutes. You’re looking for edges that are just golden.
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Step 7. Cool and devour.
Let the cookies cool for a few minutes. Or don’t. I mean, who’s really going to wait? They’re that good.
Storage Options:
Here’s how to keep these little gems fresh (if they last that long):
- Room temperature: Store them in an airtight container for up to five days. They stay soft and buttery—no weird dry texture here.
- Freezer: Wrap them individually and freeze for up to three months. Pop one out when you’re feeling snacky, and let it thaw for 15 minutes.
Variations and Substitutions:
Feeling creative? Here are some ways to switch things up:
- Spices: Swap nutmeg for cinnamon or even pumpkin spice for a seasonal twist.
- Add-ins: Throw in some chopped pecans, dried cranberries, or white chocolate chips for a fun upgrade.
- Gluten-free: Use a gluten-free baking mix, and you’re all set. No one will know the difference.
What to Serve with Southern Tea Cake Cookies?
These cookies are amazing on their own, but if you want to go all out, try pairing them with:
- Hot tea or coffee: Obviously. It’s in the name!
- Ice cream: Sandwich a scoop of vanilla or butter pecan between two cookies.
- Jam or preserves: A little dollop of raspberry or apricot jam on top is chef’s kiss.
Frequently Asked Questions:
Do I really have to chill the dough?
Yes, friend. Chilling is what keeps your cookies from spreading all over the baking sheet.
Can I make the dough ahead of time?
Absolutely! You can refrigerate it for up to two days or freeze it for a rainy-day baking session.
Can I double the recipe?
For sure! Just make sure your mixing bowl can handle it, and you’re good to go.
Alright, now it’s your turn. Are you ready to bake these Southern Tea Cake Cookies? I’d love to hear how they turn out—bonus points if you share a story about sneaking one fresh out of the oven!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Southern Tea Cake Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp nutmeg freshly ground for best flavor
- 1 stick unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
Instructions
- In a large bowl mix together the flour, salt, baking soda along with nutmeg.
- Beat the butter and sugar in another large bowl or stand mixer bowl until it becomes light and fluffy.
- Incorporate the egg and vanilla into the mixture until they are well combined.
- Gradually add the dry mixture to the wet mixture gently blending them together.
- Chill the dough. Place the dough, in the refrigerator for 30 minutes to let it cool.
- Set your temperature to 325˚F (165˚C).
- Shape your cookies. Form 12 dough balls and slightly flatten them with your hands.
- Place them on a baking sheet. Bake for 10 minutes or until their edges turn golden brown.
- Allow cookies to cool before enjoying them. Let your cookies cool on a wire rack. Take delight in savoring these treats of Southern comfort!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
