Description: These delicate and buttery Old Fashioned Southern Tea Cakes are a classic Southern treat, perfect for enjoying with a cup of tea or coffee. Simple to make and subtly spiced, they offer a comforting taste of tradition that will transport you back to Grandma’s kitchen. These melt-in-your-mouth cookies are a delightful addition to any occasion, whether it’s a formal tea party or a casual afternoon snack. Their understated elegance makes them a timeless favorite, beloved by generations.
Ingredients:
- 1 ¾ cups white sugar
- 1 cup (2 sticks or 8 ounces) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Preparation:
Step 1: Creaming the Butter and Sugar: In a large bowl, preferably using an electric mixer (either a stand mixer or a hand mixer), combine the softened butter and sugar. Beat them together on medium speed until the mixture is light and fluffy. This step is crucial because it incorporates air into the dough, contributing to the tender texture of the tea cakes. The mixture should transform from a grainy consistency to a pale, creamy one. This may take 3-5 minutes, depending on the strength of your mixer. Scrape down the sides of the bowl occasionally to ensure that all ingredients are evenly incorporated. Properly creamed butter and sugar is the foundation of a great tea cake.
Step 2: Adding the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter, creating a smooth and homogenous mixture. Beating well after each addition also helps to emulsify the batter, preventing it from separating. The eggs contribute to the richness and moisture of the tea cakes. After adding the eggs, stir in the vanilla extract. Vanilla extract enhances the flavor of the tea cakes, adding a warm and aromatic note. Use pure vanilla extract for the best flavor. Imitation vanilla extract can have a slightly artificial taste.
Step 3: Combining Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Whisking ensures that the dry ingredients are evenly distributed throughout the flour, preventing pockets of baking soda or salt in the final product. Baking soda acts as a leavening agent, helping the tea cakes rise slightly. Salt enhances the flavor of the tea cakes, balancing the sweetness of the sugar. Nutmeg adds a warm and spicy flavor that complements the other ingredients.
Step 4: Incorporating Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough tea cakes. Mix until the flour is just incorporated, and then stop mixing. A few streaks of flour are okay. Overmixing can lead to a dense and chewy tea cake, which is not what we are aiming for.
Step 5: Kneading and Chilling the Dough: Turn the dough out onto a lightly floured surface and knead it gently for a few turns until it comes together into a smooth ball. Avoid over-kneading, as this can also develop the gluten in the flour. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax, making it easier to roll out and preventing the tea cakes from spreading too much during baking. The chilling process also allows the flavors to meld together.
Step 6: Rolling and Cutting the Dough: Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Traditional tea cake shapes include circles, squares, and hearts, but you can use any shape you like. Gather the scraps of dough, re-roll them, and cut out more shapes.
Step 7: Baking the Tea Cakes: Place the cut-out cookies 1 1/2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on the tea cakes while they are baking, as they can burn easily. The baking time will depend on the thickness of the cookies and the accuracy of your oven.
Step 8: Cooling the Tea Cakes: Remove the baking sheets from the oven and let the tea cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the tea cakes from breaking while they are still warm and soft. Once the tea cakes are completely cooled, you can store them in an airtight container at room temperature for up to 3 days.
Why You Will Love This Recipe:
You’ll adore this Old Fashioned Southern Tea Cake recipe because it embodies simplicity and nostalgia in every bite. The subtle sweetness and delicate crumb make them utterly irresistible, a perfect complement to your favorite warm beverage. Unlike overly complicated desserts, these tea cakes are straightforward to make, using pantry staples and a no-fuss method. The hint of nutmeg adds a touch of warmth and spice, reminiscent of cozy afternoons spent in Grandma’s kitchen. They’re incredibly versatile; enjoy them plain, dust them with powdered sugar, or dress them up with a simple glaze. Most importantly, they offer a comforting taste of tradition, a slice of Southern charm that’s perfect for sharing with loved ones or savoring on your own. Each tea cake is a reminder of simpler times, bringing a touch of warmth and joy to your day.
Serving Suggestions:
- Serve these tea cakes with a cup of hot tea or coffee for a classic pairing.
- Dust them with powdered sugar for a simple and elegant presentation.
- Spread them with a thin layer of buttercream frosting or glaze for a richer treat.
- Serve them alongside fresh fruit or berries for a light and refreshing dessert.
- Include them in a dessert platter or gift basket for a special occasion.
- Enjoy them as a snack any time of day, whether you’re relaxing at home or entertaining guests.
- Pair them with lemon curd or a dollop of whipped cream for an extra touch of indulgence.
- Use them as a base for mini parfaits, layering them with yogurt, granola, and fruit.
- Crumble them over ice cream or pudding for added texture and flavor.
- Serve them at a tea party or bridal shower for a charming and sophisticated dessert option.
Tips:
- Make sure your butter is softened but not melted. It should be at room temperature so that it creams properly with the sugar.
- Don’t overmix the dough, as this can result in tough tea cakes. Mix until the flour is just incorporated.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to handle and prevent the tea cakes from spreading too much during baking.
- Roll the dough out to an even thickness to ensure that the tea cakes bake evenly.
- Use a variety of cookie cutters to create different shapes and sizes.
- Line your baking sheets with parchment paper or silicone baking mats to prevent the tea cakes from sticking.
- Keep a close eye on the tea cakes while they are baking, as they can burn easily.
- Let the tea cakes cool completely before storing them in an airtight container.
- For a richer flavor, try using brown butter instead of regular butter.
- Add a pinch of cinnamon or cardamom to the dough for a warm and spicy twist.
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 40-50 minutes (including chilling time)
Nutritional Information: (per tea cake, approximate)
- Calories: 120-150
- Protein: 1-2 grams
- Sodium: 30-50 mg
Conclusion:
Old Fashioned Southern Tea Cakes are more than just cookies; they are a taste of tradition and a symbol of Southern hospitality. Their simple ingredients and easy preparation make them a perfect treat for any occasion, whether you’re looking for a comforting snack or an elegant dessert. With their delicate flavor and tender crumb, these tea cakes are sure to become a family favorite. So, gather your ingredients, preheat your oven, and bake a batch of these timeless treats. You’ll be transported back to simpler times with every delicious bite. Enjoy the process of creating these classic tea cakes, and savor the memories they evoke. Whether you share them with loved ones or keep them all to yourself, these Old Fashioned Southern Tea Cakes are a guaranteed crowd-pleaser.
Questions and Answers:
Q1: Can I use a different type of flour for these tea cakes?
A: While all-purpose flour is the standard choice for these tea cakes, you can experiment with other types of flour, such as cake flour or pastry flour, for a more tender crumb. Cake flour has a lower protein content than all-purpose flour, which results in a softer texture. Pastry flour is another good option, as it also has a lower protein content than all-purpose flour. However, keep in mind that using a different type of flour may affect the overall texture and flavor of the tea cakes. You may need to adjust the amount of flour or liquid in the recipe to achieve the desired consistency.
Q2: Can I freeze the tea cake dough for later use?
A: Yes, you can freeze the tea cake dough for later use. Wrap the dough tightly in plastic wrap and then place it in a freezer-safe bag or container. The dough can be frozen for up to 2-3 months. When you’re ready to bake the tea cakes, thaw the dough in the refrigerator overnight. Once thawed, roll out the dough and cut out the shapes as directed in the recipe. Keep in mind that frozen dough may be slightly drier than fresh dough, so you may need to add a little bit of liquid to the dough if it seems too dry.
Q3: What can I use instead of nutmeg if I don’t have any on hand?
A: If you don’t have nutmeg on hand, you can substitute it with other warm spices, such as cinnamon, allspice, or cardamom. Cinnamon is a classic choice that complements the other flavors in the tea cakes. Allspice is a blend of spices that includes cinnamon, cloves, and nutmeg, so it will add a similar warmth to the tea cakes. Cardamom has a slightly more exotic flavor, but it pairs well with the butter and sugar in the recipe. Use the same amount of the substitute spice as you would nutmeg (1/4 teaspoon).
Q4: How do I prevent the tea cakes from spreading too much during baking?
A: To prevent the tea cakes from spreading too much during baking, make sure to chill the dough for at least 30 minutes before rolling it out. Chilling the dough allows the gluten to relax, which prevents the tea cakes from spreading. Also, make sure your oven is properly preheated before baking the tea cakes. Baking the tea cakes at the correct temperature will help them set quickly and prevent them from spreading. Finally, avoid overmixing the dough, as this can develop the gluten in the flour, which can also cause the tea cakes to spread.
Q5: Can I add a glaze to these tea cakes? If so, what kind of glaze would you recommend?
A: Yes, you can definitely add a glaze to these tea cakes for an extra touch of sweetness and flavor. A simple powdered sugar glaze is a classic choice. To make a powdered sugar glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. You can also add a drop of vanilla extract or almond extract for extra flavor. Drizzle the glaze over the cooled tea cakes and let it set before serving. Alternatively, you can make a more elaborate glaze with melted butter, sugar, and vanilla extract. This type of glaze will give the tea cakes a richer, more decadent flavor.
