Dessert

Soft and Buttery Tea Cake Cookies Recipe

ByMariam Harutyunyan January 25, 2026January 25, 2026

Introduction

These Soft and Buttery Tea Cake Cookies are delicate, tender, and perfect with a cup of tea or coffee. Their subtle nutmeg flavor and tender crumb make them a comforting treat for any time of day.

A stack of six soft, round, pale beige cookies with a smooth texture and small specks is placed on a dark cooling rack, set on a white marbled surface. To the left, there is another shorter stack of similar cookies, partially blurred. In the foreground, there is a single cookie with a bite taken out of it, showing a slightly crumbly inside. A soft, beige cloth is draped casually near the cookies. The background is blurred with light gray tones, and a white cup is faintly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature
1 ½ cup granulated sugar

3 large eggs, room temperature
3 tablespoons buttermilk

2 ½ teaspoons vanilla extract
4 ½ cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

¼ heaping teaspoon ground nutmeg

Instructions

Step 1: In the bowl of a stand mixer, cream together the unsalted butter and granulated sugar until light and fluffy, about 4 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides and bottom as needed.

Step 3: Mix in the vanilla extract and buttermilk until combined.
Step 4: In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg.
Step 5: Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.

Step 6: Divide the dough into 2 to 3 sections, wrap each tightly in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
Step 7: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Lightly flour your work surface.
Step 8: Roll out one section of dough to about ¼ inch thickness. Use a round cookie or biscuit cutter to cut out tea cakes. Gather scraps, wrap, and refrigerate again.

Step 9: Place the tea cakes on the prepared baking sheets with 2 inches between them. Bake for 9 to 10 minutes, until they lose their shine but are not browned.
Step 10: Let the tea cakes cool on the baking sheet for 3 to 4 minutes before transferring to a wire rack to cool completely.
Step 11: Repeat rolling, cutting, and baking with the remaining dough and scraps. Serve these tender tea cakes with your favorite hot beverage and enjoy!

Tips & Variations

For a citrus twist, add 1 teaspoon of lemon or orange zest to the dough along with the vanilla extract.
If you prefer a crispier cookie, bake a minute or two longer but watch carefully to avoid browning.
Chilling the dough well is key to easy rolling and maintaining the soft texture of these tea cakes.

Try replacing half the granulated sugar with brown sugar for a deeper, caramel-like flavor.

Storage

Store cooled tea cake cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore their softness.

How to Serve

A close-up view of many round sugar cookies spread out on a baking tray lined with white parchment paper. The cookies are pale golden with a soft, slightly crumbly texture, showing tiny cracks and specks on the surface. They are overlapping each other, covering almost the entire tray, which has a worn metallic look. The background shows a soft white marbled texture partially visible on the sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cookies.

Why are my tea cakes not soft?

Overbaking or skipping the chilling step can make the cookies less tender. Make sure to follow the baking times closely and chill the dough before rolling.