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Southern Tea Cake Cookies

Southern Tea Cake Cookies

Southern Tea Cake Cookies: Grandma’s Classic Recipe with a Buttery, Cakey Twist!
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Ingredients Equipment Method Notes

Ingredients
  

  • * ½ cup unsalted butter softened
  • * ¾ cup granulated sugar
  • * 1 large egg
  • * 1 tsp vanilla extract
  • * ½ tsp almond extract
  • * 2 cups all-purpose flour
  • * 1 ½ tsp baking powder
  • * ¼ tsp salt
  • * ¼ cup buttermilk or milk + ½ tsp vinegar
  • * 2 tbsp granulated sugar optional for dusting
  • * ½ tsp cinnamon optional for dusting

Equipment

  • mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rolling Pin
  • Round cookie cutter or glass (~2.5” diameter)
  • baking sheets
  • Parchment paper or silicone baking mats
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat butter and sugar until fluffy. Add egg, vanilla, and almond extract, mixing well.
  3. Whisk flour, baking powder, and salt in a separate bowl.
  4. Alternate adding dry mix and buttermilk to the butter mixture until just combined.
  5. Roll dough to ½-inch thickness and cut out cookies. Place on baking sheets.
  6. Bake 10–12 minutes until edges are pale golden. Cool 2 minutes on sheets, then transfer to racks.
  7. Optional: Sprinkle warm cookies with cinnamon sugar.

Notes

* Substitute cornstarch for extra tenderness.
* Add lemon zest or nutmeg for flavor variations.
* Freeze unbaked dough for up to 1 month.
* Serve with peach jam or honey butter for an authentic touch.