Savour the charm of Southern Tea Cake Cookies! With the essence of nutmeg, richness of butter, and hints of vanilla, these classic treats crafted from flour, sugar, egg, and a sprinkle of salt and baking soda will transport your taste buds straight to the heart of Dixie!
Oh, honey! Let me take you on a trip down memory lane. Growing up in the South, Sunday afternoons at Granny’s meant two things: the soul-soothing hum of cicadas and the unmistakable aroma of Southern Tea Cake Cookies wafting from the kitchen. These weren’t just any cookies, they were a cherished tradition. Each bite was a comforting embrace, a tangible memory of summer evenings spent on the porch, tales of yesteryears, and a whole lot of Southern love. Sharing this recipe feels like handing down a piece of my heart, wrapped in flour and sprinkled with vanilla dreams. So, go on, darlin’, bake yourself a batch and let the warm, nostalgic flavours tell their story.
Here’s why you NEED these Southern Tea Cake Cookies in your life: First, they are a delightful blend of cookie and cake – best of both worlds! Second, their vintage charm is a rare find in the modern cookie game. They’ve got that old-world flavour without the fuss. Lastly, it’s not about being overly sweet; it’s about the symphony of simple ingredients coming together to create an unparalleled taste. Perfect for those who appreciate the finer, subtler things in life.
Ingredients for Southern Tea Cake Cookies:
Alright, sugar, before diving into this classic recipe, let’s chat about these ingredients:
- All-Purpose Flour: Your canvas for this masterpiece. Be sure to sift it if you see any lumps.
- Salt, Baking Soda & Nutmeg: This trio brings balance. While salt enhances flavour, baking soda ensures a delicate rise, and nutmeg? Well, that’s your secret Southern whisper.
- Unsalted Butter: Make sure it’s room temperature. Cold butter’s just a stubborn ol’ mule that won’t mix well.
- Granulated Sugar: It’s sweetness without the sass! But if you’re feeling rebellious, try organic cane sugar for a slightly different kick.
- Egg: Room temperature is key. This ain’t its first rodeo; it knows how to bring things together.
- Vanilla Extract: The heart and soul of our tea cake. Opt for pure extract; imitation is just a Southern no-no.
How to make Southern Tea Cake Cookies:
Let’s break this down like a dance at a Southern barn party:
- Step 1: In a medium bowl, start by whisking together your flour, salt, baking soda, and nutmeg. This is your dry squad – make sure they mingle well.
- Step 2: Time for some elbow grease! In a larger bowl, cream that butter and sugar together until they’re smoother than a Southern gentleman’s compliment. This could take around 4-5 minutes with an electric mixer on high.
- Step 3: Turn down the mixer tempo and serenade in the egg and vanilla. Now, gracefully introduce your dry squad to this creamy concoction, bit by bit, like you’re merging two families at a summer potluck.
- Step 4: Give your dough some chill time in the fridge for about 30 minutes. Think of it as a short beauty nap.
- Step 5: Preheat that oven to 325˚. Meanwhile, using whatever tool you fancy (I personally love a melon baller, but who am I to judge?), scoop out 12 portions of dough and roll them into balls. Line them up on your baking sheet.
- Step 6: Now, gently flatten each cookie, just a smidge, with the bottom of a trusty cup or mug. Show ‘em some Southern hospitality!
- Step 7: Into the oven they go! Bake for about 10 minutes. Keep a hawk-eye till the cookie edges hint at a golden tan.
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Storage Options for Southern Tea Cake Cookies:
So you’ve got leftovers (though I’d be shocked, they’re usually gobbled up!). Store these Southern gems in an airtight container at room temperature. They’ll be as fresh as morning dew for about a week. If you’re thinking long-term (hello, sudden cookie cravings!), pop them in a freezer-safe bag and they’ll stay good for up to 3 months.
Variations and Substitutions:
Variety is the spice of life, ain’t it?
- Flour: For a rustic touch, half of the all-purpose can be replaced with whole wheat flour.
- Spices: Feeling adventurous? Cinnamon or cardamom can be fun additions or substitutes for nutmeg.
- Butter: For our dairy-free folks, coconut oil can be a good swap, but it might just change the texture a tad.
- Sugar: Coconut sugar or light brown sugar can add a deeper sweetness with a hint of caramel.
Remember, baking is a bit like Southern storytelling – there’s always room for a personal touch.
Southern Tea Cake Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 stick of unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Begin by combining the all-purpose flour, salt, baking soda, and ground nutmeg in a medium-sized mixing bowl. Ensure the dry ingredients are well-integrated.
- In a separate, larger bowl, cream the unsalted butter and granulated sugar together. Use an electric mixer set to high speed, and mix until the combination achieves a smooth and consistent texture, approximately 4-5 minutes.
- Reduce the mixer’s speed to a lower setting. Proceed to incorporate the egg and vanilla extract into the butter and sugar mixture.
- Gradually introduce the previously combined dry ingredients to the wet mixture, ensuring they blend seamlessly.
- Transfer the resulting dough to a refrigerated environment and allow it to set for 30 minutes.
- Preheat the oven to a temperature of 325˚F (163˚C). Concurrently, portion the dough into 12 equal sections. Utilize your hands to shape each section into a spherical form.
- Arrange the dough spheres on a baking sheet, ensuring they are spaced approximately 1 1/2 inches apart. Gently depress the top of each sphere using the base of a clean cup or similar flat implement.
- Bake the formed cookies in the preheated oven for a duration of 10 minutes. The baking process is complete once the peripheries of the cookies attain a light golden hue.
