The traditions of southern tea cake making in my family vary. On my dad’s side of the family, southern tea cakes were made with molasses. On my mom’s side, they wouldn’t dream of adding molasses. The funny thing is that both sides reside in Mississippi though in different regions. You would actually think they lived states or even worlds apart based on the differences between their upbringings. I find it interesting how a couple hours drive can completely alter what is acceptable food ingredient protocol in traditional southern baking.
Regardless of which southern tea cake one prefers, no one in the South can deny the crucial role tea cakes play in their heritage. They are almost part of a religious experience. My parents both describe in great detail the remembrances of southern tea cakes prepared by their mothers and grandmothers and even great grand mothers for special occasions or just regular days. But what makes a tea cake so darn special?
Southern tea cakes look like simple butter cookies but they have a bit more of a cake consistency. To me, they are just plain fabulous. They are buttery, rich, subtly sweet, and soft. Am I making you hungry yet? Everything you love about dessert is rolled into this recipe, and you won’t believe how simple it is to make that happen. The recipe ingredients are the same as typical butter cookies but the ratios produce something slightly different.
This vintage recipe is one of my favorites, and it will be passed down to my children as well. I believe in the importance of traditions. They truly shape who we are in a way that most things can’t. They end up defining our ideals. I simply can’t wait to one day hear their memories of the special occasions and times we shared with these traditional Southern treats.
Ingredients
- 1 stick unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
- In the bowl of your mixer, add butter and sugar and cream together on high speed until fluffy and smooth (about 4-5 minutes).
- Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
- Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
- After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
- Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
- Line your cookie sheet with parchment paper.
- Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
- Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
- Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
- Cool for 5-10 minutes and serve.
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