5 from 10 votes
Tea Cakes
Tea Cakes are tender, buttery cookies made by creaming butter and sugar, then mixing with flour, baking soda, and salt. After chilling, the dough is rolled out and cut into rounds, then baked until centers dry but edges remain pale, yielding soft textured cookies. They can be customized with nutmeg for added aroma and shaped in various cutouts.
Prep Time
15 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings:
12
cookies
Calories:
198 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 cookies
Amount Per Serving
Calories 198
% 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.