These soft, old-fashioned tea cakes have a tender, cake-like texture and just the right amount of sweetness. A Southern classic perfect for the holidays or everyday baking.
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup whole milk
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, or in a large bowl with a hand mixer, cream the sugar and butter until light and fluffy, about 3-5 minutes. Beat in the eggs and vanilla extract.1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt.3 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- With the mixer on low speed, add half the dry ingredients to the wet mixture and mix until incorporated. Mix in the milk. Add the rest of the dry ingredients and mix until just combined; avoid overmixing.¼ cup whole milk
- Cover and chill the dough in the refrigerator for at least 3 hours (I like to chill overnight).
- When the dough has chilled, preheat your oven to 350°F and line your baking sheets with parchment paper.
- Scoop 2 Tablespoons of dough (I used a #40 cookie scoop), use your hands to smooth into a ball, and place on cookie sheets at least 2 inches apart.
- Using the flat bottom of a glass, press gently to flatten the dough balls to about ¼ inch thick.
- Bake for 10–12 minutes, or until they have puffed slightly and the edges are just beginning to turn golden.
- Remove from the oven and allow to cool on the pan for 15 minutes before transferring to a cooling rack to cool fully.
Notes
- Chill the dough for at least 3 hours to help cookies hold their shape.
- Use a #40 cookie scoop (about 2 tablespoons) for even sizing.
- Bake just until edges are lightly golden, don’t overbake.
- Optional: Roll out dough out to ¼-inch thick and cut into rounds with a 2–2.5 inch glass, biscuit cutter, or cookie cutter.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 157kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 109mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 171IU | Calcium: 34mg | Iron: 1mg
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