Something to nibble on with a glass of sweet iced tea sounds quite inviting on this gorgeous spring day. Southern Tea Cakes provide a perfect balance for something slightly sweet though not too sweet, something delicate, light and fluffy.
These puffy little cookies, with a tender cakelike texture, are somewhat a cross between shortbread and a sugar cookie.
Dating back over two centuries, there are many variations on this cookie. It’s a favorite in the South and you’ll find recipes in many Southern kitchens including in my Mamaw’s cookbooks.
Some versions are very thin while others slightly thicker creating a cloudlike bite. My favorite tea cake is an adaptation of a recipe I was given many years ago by a dear woman who worked with us. Her inclusion of buttermilk yields a very tender cookie and fresh nutmeg gives a subtle warmth from the spice. Butter and whole eggs provide a richness, sweetened with sugar and a lift provided by baking powder and baking soda. The primary flavors in these tea cakes come from pure vanilla extract and the addition of nutmeg.
Finished with a light sprinkling of sugar across the top, baked until lightly golden on the bottom.
One bite and you’ll understand why they’ve had a place in our hearts for centuries.
Southern Tea Cakes
1 cup butter, room temperature
2 cups sugar, plus extra for sprinkling over the tops
1 cup buttermilk
3 extra-large eggs, room temperature
1-½ teaspoons pure vanilla extract
5 cups flour, plus extra for rolling
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon freshly grated nutmeg
Cream the butter on medium speed until it is light and smooth, about 1 to 2 minutes. Add the sugar and continue mixing until it’s well blended, light and fluffy, about 2 minutes.
In a large measuring cup, whisk together the buttermilk, eggs, and vanilla extract.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, kosher salt, and nutmeg.
Using low speed, add the flour mixture about one cup at a time to the butter and sugar, alternating with the buttermilk.
Mixing each addition just until it is blended into the dough.
Divide the dough in half (it’s easier to handle) and turn out onto floured parchment sheets. Gently knead extra flour into dough until it’s no longer sticky to the touch.
Flatten each round of dough into a disc, wrap it in the parchment sheet and seal it up in a plastic bag. The dough is very soft, so you’ll want to chill it at least one hour before you roll it out. When you’re ready to bake, gently roll out the dough onto a surface dusted with flour. Dust the rolling pin with flour as needed, rolling the dough to a thickness of about ¼” thick. Cut with a cookie or biscuit cutter. We typically use a 3″ diameter cutter.
Place the tea cakes on a baking sheet lined with either a Silpat liner or parchment paper. Sprinkle the tops with additional sugar.
Bake the tea cakes at 350-degrees for about 15 minutes, or until they are lightly golden on the bottom. They will still be light in color on top.
Transfer to a wire rack to cool completely.
Makes 6 dozen tea cakes.
Southern Tea Cakes
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar, plus extra for sprinkling over the tops
- 1 cup buttermilk
- 3 extra-large eggs, room temperature
- 1-½ teaspoons pure vanilla extract
- 5 cups flour, plus extra for rolling
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon freshly grated nutmeg
Instructions
- Cream the butter on medium speed until it is light and smooth, about 1 to 2 minutes. Add the sugar and continue mixing until it’s well blended, light and fluffy, about 2 minutes.
- In a large measuring cup, whisk together the buttermilk, eggs, and vanilla extract.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, kosher salt, and nutmeg.
- Using low speed, add the flour mixture about one cup at a time to the butter and sugar, alternating with the buttermilk. Mixing each addition just until it is blended into the dough.
- Divide the dough in half (it’s easier to handle) and turnout onto floured parchment sheets. Gently knead extra flour into dough until it’s no longer sticky to the touch.
- Flatten each round of dough into a disc, wrap it in the parchment sheet and seal it up in a plastic bag. The dough is very soft, so you’ll want to chill it at least one hour before you roll it out.
- When you’re ready to bake, gently roll out the dough onto a surface dusted with flour. Dust the rolling pin with flour as needed, rolling the dough to a thickness of about ¼” thick. Cut with a cookie or biscuit cutter.
- Place the tea cakes on a baking sheet lined with either a Silpat liner or parchment paper. Sprinkle the tops with additional sugar.
- Bake the tea cakes at 350-degrees for about 15 minutes, or until they are lightly golden on the bottom. They will still be light in color on top.
- Transfer to a wire rack to cool completely.
