0 from 6 votes
Soft and Buttery Tea Cake Cookies
Delicately crumbly and a little bit sweet, these tea cakes are the perfect afternoon snack! They're super simple, but so irresistible. Make a cup of your favorite tea to serve with them and enjoy!
Prep Time
20 mins
Cook Time
20 mins
Chill Time
1 hr
Total Time
1 hr 30 mins
Servings: 30 cakes
Calories: 169 kcal
Course:
Dessert
Cuisine:
American
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
- In the bowl of a stand mixer, cream together 1 cup unsalted butter, and 1 ½ cup granulated sugar until light and fluffy, about 4 minutes.
- Add 3 large eggs, one at a time, mixing until combined. Scrape down the sides and bottom of the bowl between each egg. Add 2 ½ teaspoons vanilla extract and 3 tablespoons buttermilk and mix until combined.
- Whisk together 4 ½ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ heaping teaspoon ground nutmeg in a large bowl. Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very soft and a little sticky.
- Separate the dough into 2-3 sections and wrap tightly in plastic wrap. Chill in the fridge for 1-2 hours.
- Once the dough has chilled, preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Prepare your workspace by lightly dusting a clean surface with flour.
- Using one section of dough at a time, roll it out until it is 1/4 inch thick. Use a round cookie cutter or biscuit cutter to cut out as many cakes as you can before bringing the scraps together. Wrap the scraps in plastic wrap and place in the fridge.
- Place the cakes on the prepared baking sheets, leaving 2 inches between them. Bake for 9-10 minutes, just until they lose the sheen on top. They should not be browned at all. Let the cakes cool on the baking sheet for 3-4 minutes before transferring to a cooling rack to finish cooling.
- Repeat with the remaining dough, bringing the scraps all together and rolling out again. Serve the finished cakes with tea or coffee, and enjoy!
Cup of Yum
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
33mg
(11%)
Sodium
84mg
(4%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
215IU
(4%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cakes
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 84mg | 4% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 215IU | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.