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Soft and Buttery Tea Cake Cookies Recipe

★★★★★

4.9 from 123 reviews
  • Author: Mariam
  • Total Time: 1 hour 40 minutes
  • Yield: About 36 cookies 1x

Description

These Soft and Buttery Tea Cake Cookies offer a delightful melt-in-your-mouth texture combined with a subtle hint of nutmeg. Perfectly tender and lightly sweet, these cookies pair wonderfully with tea or coffee, making them an ideal treat for any time of day. Crafted with simple ingredients like unsalted butter, buttermilk, and vanilla, these classic tea cakes are easy to prepare and sure to satisfy your cookie cravings.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 4 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ heaping teaspoon ground nutmeg

Instructions

  1. Cream: In the bowl of a stand mixer, cream together the unsalted butter and granulated sugar until the mixture becomes light and fluffy, approximately 4 minutes. This step is crucial for incorporating air, which helps produce a tender texture in the cookies.
  2. Mix: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure even incorporation. Then, mix in the vanilla extract and buttermilk until fully combined.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg to ensure an even distribution of leavening agents and spices throughout the dough.
  4. Form Dough: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Expect the dough to be very soft and slightly sticky, indicating the right consistency for tender tea cakes.
  5. Chill: Divide the dough into 2 to 3 sections, wrap each tightly in plastic wrap, and refrigerate for 1 to 2 hours. Chilling firms the dough, making it easier to roll out and cut.
  6. Prepare for Baking: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Lightly flour a clean workspace to prevent sticking during rolling.
  7. Roll: Roll out one section of chilled dough to about ¼ inch thickness. Use a round cookie cutter or biscuit cutter to cut out the shapes. Gather scraps, rewrap, and chill before rolling again.
  8. Bake: Arrange the cut cookies on the prepared baking sheets with at least 2 inches of space between each. Bake for 9 to 10 minutes, or until the sheen on the surface fades but before any browning occurs.
  9. Cool: Let the cookies rest on the baking sheets for 3 to 4 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat and Serve: Continue with the remaining dough, combining scraps as needed. Serve these soft and buttery tea cakes with your favorite tea or coffee for a delightful treat.

Notes

  • Ensure butter and eggs are at room temperature for better mixing and texture.
  • Do not overmix once dry ingredients are added to avoid tough cookies.
  • Keep the dough chilled to prevent sticking and make rolling easier.
  • Watch the cookies closely during baking; they should not brown but lose their shiny surface.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Tea cake cookies, soft cookies, buttery cookies, nutmeg cookies, homemade cookies, easy tea cookies, classic cookies

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Find it online: https://aromaofgrandma.com/soft-and-buttery-tea-cake-cookies-recipe/