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a stack of tea cakes on a plate one with a bite taken out of the cookie
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Tea Cakes (American Style)

Tender, soft, cake-like cookies with a not-too sweet flavor.
Servings 16 cookies

Equipment

  • 1 sheet pan
  • 1 large bowl
  • 1 whisk
  • 1 spatula

Ingredients

  • 8 tbsp unsalted butter softened
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar (packed)
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 ¾ cup all purpose flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp table salt
  • pinch nutmeg
  • ¼ cup buttermilk

Instructions

  • In large bowl, cream together the softened butter, white sugar and brown sugar until combined with a whisk or electric mixer.
  • Add one egg and vanilla extract and whisk well to combine.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, and nutmeg and stir well.
  • Gradually add the flour, a third at a time, stirring well with a spatual with each addition.
  • Add the buttermik and stir well to incorporate. Sccop the batter out of the bowl, place on a piece of parchment paper or plastic wrap at least 13 x 9 inches in size. Roll up into a cyclinder shape and press the sides to flatten.
  • Refrigerate until dough is firm, at least an hour or up to overnight.
  • Remove the parchment or plastic wrap from the dough and slice into half-inch slices.
  • Pre-heat oven to 350 degrees and bake for 8 to 12 minutes or until cookies have expanded and are lightly browned on the bottm. Test by carefully using a spatula to look at the bottom of a cookie.
  • Cool on baking sheet for 5 minutes and then transfer to a wire rack to cool for another 15 minutes.
  • Serve and enjoy. Store leftovers in an airtight container for up to 3 days. Or freeze them in a freezer safe container or zipper bag.