Description

Old fashioned Southern tea cakes are a nostalgic treat that brings back memories of home-cooked comfort. These simple yet delicious cookies have a soft, cake-like texture with a hint of vanilla and nutmeg, making them perfect for tea time or as an anytime snack. This easy recipe captures the essence of traditional Southern baking, delivering a sweet and buttery flavor in every bite.

Ingredients

1 ¾ cups white sugar

1 cup butter

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

Instructions

Prepare the Dough Beat sugar and butter together with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. In a separate bowl, combine flour, baking soda, salt, and nutmeg, then gradually stir into the creamed mixture. Knead the dough on a lightly floured board until smooth. Cover and refrigerate for about 30 minutes until firm.

Roll and Cut the Dough Preheat the oven to 325°F (165°C). On a floured surface, roll out the dough to 1/4 inch thickness. Use cookie cutters to shape the tea cakes. Place them 1 1/2 inches apart on a cookie sheet.

Bake and Cool Bake for 8 to 10 minutes until the edges are golden. Allow the cookies to cool briefly on the cookie sheet before transferring them to a wire rack to cool completely.

Serving Suggestions

Serve your Southern tea cakes with a hot cup of tea, coffee, or a glass of milk for a comforting treat.
These cookies also pair wonderfully with a dollop of whipped cream or a light dusting of powdered sugar.
For an added touch, drizzle a bit of honey or your favorite fruit jam on top for a sweet contrast.

Notes

Storage Tips

Room Temperature: Store the tea cakes in an airtight container at room temperature for up to 1 week to maintain their freshness and soft texture.
Refrigeration: If you want to extend their shelf life, store them in the fridge for up to 2 weeks. Make sure they are in an airtight container to prevent them from drying out.
Freezing: Tea cakes freeze well! Place them in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature for about an hour.