Old Fashioned Tea Cakes
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Old fashioned tea cakes. These are the ones my granny always made. These are a classic, buttery cookie. Not too sweet, not too hard, not too chewy. Perfect every time.
My papaw loved these cookies. I swear, I bet my grandmother had this made, on-hand about 50% of the time. She loved her to be super thin, and crispy. These cookies are great. They aren’t an extremely sweet or rich cookie. Perfect as a snack or to have with your morning coffee.
Equipment You’ll Need
For this recipe, you really do need a stand mixer. I typically try to find other alternatives, since not everyone may have one because they are so expensive. However, you really do need it for this recipe. You’ll need the paddle attachment with it. You’ll also need a rolling pin, round cookie cutter, and measuring cups.
Ingredients You’ll Need
Sugar:
You’ll need 2 cups of granulated sugar.
Butter:
You’ll need two sticks (one cup) of softened, unsalted butter.
Eggs:
You’ll need two large eggs.
Baking Soda:
You will need a teaspoon of baking soda.
Salt:
You’ll need a dash of salt.
Buttermilk
I used two tablespoons of buttermilk.
Vanilla Extract:
You’ll need one teaspoon of vanilla extract.
Flour:
You’ll need at least 5 cups of flour. I used quite a bit while rolling out and cutting my cookies. I dusted flour several times between rolling. This made the dough not be tacky, and a clean cookie would come out.
How to Make These Old Fashioned Tea Cakes
Preheat your oven to 350 degrees. Cream softened butter and sugar until mixed together. Add in your eggs, one at a time.
Next, add in your buttermilk, vanilla, salt and baking soda. Mix well. Add in your flour one cup at a time. You’ll use about 4 to 5 cups until a firm dough is formed.
Add lots of flour to a flat surface and roll out your dough. You’ll want it to be about a quarter of an inch thick. Use as much additional flour as you need to prevent the dough from being tacky. Cut with a medium sized round cookie cutter. Place on a parchment lined baking sheet, around 1 to 2 inches apart.
Bake at 350 for 8-10 minutes until the cookies are faintly browned. Removed from oven and let them cool. Serve and enjoy!
Old Fashioned Tea Cakes
Equipment
- Stand Mixer with a Paddle Attachment
- Rolling Pin
- Round Cookie Cutter
- Measuring Cups
Ingredients
- 2 cups Sugar
- 1 cup Unsalted Butter, Softened
- 2 Eggs
- 2 tbsp Buttermilk
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 5+ cups Flour
Instructions
- Preheat your oven to 350 degrees. Cream softened butter and sugar until mixed together. Add in your eggs, one at a time.
- Next, add in your buttermilk, vanilla, salt and baking soda. Mix well. Add in your flour one cup at a time. You'll use about 4 to 5 cups until a firm dough is formed.
- Add lots of flour to a flat surface and roll out your dough. You'll want it to be about a quarter of an inch thick. Use as much additional flour as you need to prevent the dough from being tacky. Cut with a medium sized round cookie cutter. Place on a parchment lined baking sheet, around 1 to 2 inches apart.
- Bake at 350 for 8-10 minutes until the cookies are faintly browned. Removed from oven and let them cool. Serve and enjoy!
Notes
Make ahead?
You can make this dough ahead and refrigerate it overnight.Preserving the cookies:
These cookies keep well in an airtight container for up to a week.
Hold on…
Please let me know if you made this old fashioned tea cakes recipe. If so, what did you think about them? Please let me know here or in the comments below. Happy cooking!
