Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
Instructions:
In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside.
In the bowl of your mixer, add the butter and sugar. Mix together on high speed until the mixture becomes fluffy and smooth, which takes about 4-5 minutes.
Reduce the mixer speed to medium and add the egg and vanilla extract. Beat until well incorporated.
Turn the mixer to slow speed and gradually add the flour mixture in three intervals, beating after each addition to incorporate the ingredients.
Once the dough is well mixed, turn off the mixer and remove the dough from the mixer bowl. Place the dough in a Ziploc bag and refrigerate for at least one hour to firm it up.
Preheat your oven to 325 degrees Fahrenheit
Line a cookie sheet with parchment paper.
Using a measuring tablespoon, scoop out portions of cookie dough the size of a tablespoon and roll them into balls.
Gently flatten the center of each dough ball with your thumb and place them on the prepared cookie sheet, leaving at least 1 1/2 inches of space between each dough ball.
Bake for nine to eleven minutes, or until the cookies’ edges are golden brown. . Remove from the oven.
Allow the cookies to cool for 5-10 minutes before serving.
Notes:
It’s important to use room temperature ingredients for better incorporation and a well-mixed dough.
To keep the Southern Tea Cake Cookies fresh, store them in an airtight container at room temperature for up to a week.
If you want to extend their freshness, you can freeze the tea cakes. Wrap them tightly and they will stay good for up to three months.
These Southern Tea Cake Cookies are a delightful treat with a tender texture and a hint of vanilla. Enjoy them with a cup of tea or coffee, or simply as a sweet snack.