Tea Cakes
User Reviews
5
Tea Cakes
Description
Tea Cakes are classic cookies crafted from a simple dough of all-purpose flour, baking soda, salt, butter, sugar, egg, and vanilla. The dough is prepared by first creaming softened butter and sugar until light and fluffy, then adding the egg and vanilla. Dry ingredients are mixed separately and incorporated gradually to prevent overmixing.
Chilling the dough for an hour firms it, making it easier to roll to approximately 1/4-inch thickness. Using a floured 2½-inch cutter, the dough is cut into rounds, which bake spreading slightly. Baking time ranges from 8 to 10 minutes until the centers appear dry, ensuring a tender yet structured cookie.
The recipe notes suggest baking only 6 cookies at a time per sheet to allow room for spreading, and mention that nutmeg can be added for flavor and a warm tone either by sprinkling on top or mixing into the dough. Leftover dough scraps can be re-rolled and cut again. These tea cakes pair well with tea or as a simple sweet snack.
Ingredients
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened (113g, unsalted
- 1 cup granulated sugar (200g)
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt until combined.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, 2 to 3 minutes. Stop and scrape down the sides of the bowl as needed. Beat in the egg and vanilla until well combined.
- Add the flour mixture and beat on low speed until combined, stopping to scrape down the bowl once during mixing. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap and chill for 1 hour or until firm.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Dip a 2½-inch cookie cutter in flour and cut out 12 rounds. (Reroll the scraps if necessary.) Place the rounds 3 inches apart onto baking sheets.
- Bake, one sheet at a time, for 8 to 10 minutes until the centers appear dry and edges are lightly golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cakes in an airtight container at room temperature for up to 1 week.
Notes
- Bake only 6 cookies per large baking sheet to allow ample space for spreading without touching.
- Add freshly grated nutmeg (¼ teaspoon) to the dry ingredients or sprinkle on top before baking to impart warm, nutty flavors and color.
- Cut dough into rounds using a floured 2½-inch cutter; scalloped edges can add a decorative touch.
- Re-roll dough scraps carefully and cut additional cookies as needed to avoid waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 150mg | 6% |
| Potassium | 27mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 259IU | 5% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
