Desserts
Southern Butter Tea Cakes
Soft, cakey Southern tea cakes with crisp golden edges and a whisper of nutmeg, just sweet enough to eat three at a time.
Tea cakes are the cookie every Southern grandmother seemed to make without a written recipe, rolling scraps of dough between flour-dusted palms while the kettle warmed. This version leans soft and buttery, with just enough vanilla and nutmeg to make the kitchen smell like Sunday afternoon.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup buttermilk
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Extra granulated sugar, for rolling
Instructions
-
1
Cream butter and sugarBeat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in the vanilla and buttermilk until smooth.
-
2
Mix the dry ingredientsWhisk together the flour, baking powder, baking soda, salt, and nutmeg in a separate bowl. Add the dry mixture to the wet ingredients in two batches, stirring just until a soft dough forms.
-
3
Chill the doughCover the dough and refrigerate for at least 30 minutes so it firms up enough to roll without sticking.
-
4
Shape and coatRoll the dough into 1 1/2-inch balls and roll each one in a shallow bowl of granulated sugar. Place them 2 inches apart on parchment-lined baking sheets.
-
5
Bake until setBake at 350°F for 10 to 12 minutes, until the edges are just turning golden but the centers still look soft. Cool on the pan for 5 minutes before transferring to a wire rack.
Okra & Oak Tip
Flatten each ball slightly with the bottom of a glass before baking if you prefer a thinner, crisper tea cake.
Storage
Store cooled tea cakes in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 2 months.
Frequently Asked Questions
The butter or dough is likely too warm; chill the dough longer and make sure your butter was softened, not melted.
Yes, the dough keeps well covered in the refrigerator for up to 2 days, which actually deepens the flavor.
Nutrition
Per serving. Values are estimates.
165
Calories
2g
Protein
24g
Carbs
7g
Fat
