They may seem unassuming in appearance, but these nostalgic, nutmeg-spiced tea cakes pack a serious punch of Southern flavor in each buttery, delicate crumb. They never last long in our house – I usually whip up an extra batch or two to keep stashed in the freezer. That way I always have grandma’s signature tea cakes on hand anytime those sentimental cravings strike for a little taste of genuine down-home comfort.
Southern Tea Cake Cookies
There’s nothing quite like the sweet flavors and warm memories that a simple Southern cookie can conjure up.
5 from 2 votes
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Course: DessertCuisine: American Prep Time: 10minutes minsCook Time: 10minutes mins40minutes minsTotal Time: 1hour hr Servings: 12 Cookies
Ingredients
1 1/2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 stick 1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg room temperature
2 tsp pure vanilla extract
Instructions
In a bowl, whisk together the flour, salt, baking soda and nutmeg until combined.
In a larger bowl, beat the softened butter and sugar with a hand mixer for 4-5 minutes until light and fluffy.
Beat in the egg and vanilla until fully incorporated.
Gradually mix in the dry ingredients until a soft dough forms.
Cover and chill dough for 30 minutes.
Preheat oven to 325°F and line a baking sheet with parchment.
Scoop dough by rounded tablespoonfuls and roll into balls. Space 1-2 inches apart on baking sheet.
Gently flatten each dough ball with the bottom of a glass or measuring cup.
Bake for 10-12 minutes until just lightly golden around the edges.
Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.
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