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Grabbing a tea cake cookie.
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Old Fashioned Tea Cakes

These Old Fashioned Tea Cakes are the perfect dessert or snack for entertaining guests and are so easy to make with less than 10 ingredients.
Prep Time15 minutes
Cook Time15 minutes
1 hour
Total Time1 hour 12 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 48 cookies
Calories: 108kcal

Ingredients
 

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup whole buttermilk or milk

Instructions

  • In a large mixing bowl, cream butter and sugar together until light and fluffy. This should take about 3-4 minutes.
  • Beat in eggs one at a time, making sure each one is fully incorporated before adding the next.
  • Add vanilla extract and buttermilk, and mix well.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  • On a floured surface shape the dough into a disk, cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  • When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
  • Working on a floured surface, roll the dough out to a ¼ inch thickness. Cut dough into desired shapes  Place the cut out dough on the prepared pans, at least 2 inches apart.
  • Bake 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
  • Allow the tea cakes to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Video

Notes

Tips: 
    • No homemade buttermilk? Make your own easily at home with just milk and lemon juice. Stir in 1 tablespoon of lemon juice to 1 cup of milk. Set aside for 5 minutes and buttermilk has been made!
    • Be sure to chill the dough at least 1 hour before baking. This allows the gluten in the flour to rest and also lets the flour hydrate, giving you tender and soft tea cakes.
    • Beat the sugar and flour until light and fluffy. This is essential for the structure of the cookies, ensuring they are light and not dense. This takes about 3 to 4 minutes with a hand mixer, so don't skip this step!
Storage: 
Store leftovers in an airtight container at room temperature for up to 5 days. These also freeze well for up to 2 months. Thaw at room temperature for an hour or so until easy to eat.
You can make the dough in advance and keep in the fridge for up to a day. The dough also freezes well, just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight until it's easy to roll and shape.

Nutrition

Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
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