Nothing satisfies a craving for cookies like homemade ones can. You just do not want a crispy cookie when you are looking for a cake-like one.

These southern tea cakes are light and taste buttery. However, the history behind these cookies is centuries old in the south. Tea cake cookies are believed to be developed as an alternative version of European tea cakes (which happen to be similar to hot-served cupcakes).

At least, during the 18th and 19th centuries, slaves would take them to those invited by their masters in plantations. Years after slavery ended, people continued this tradition with regard to these cookies although at times they were made using cheap ingredients. The recipe was very simple because all that was used were flour lard molasses nutmeg and vanilla sometimes during the 19th century.

 

Ingredients

1 ½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 stick unsalted butter room temperature
¾ cup granulated sugar
1 large egg room temperature
2 teaspoons pure vanilla extract

 

PREPARATION

In a medium bowl whisk flour, salt, baking soda, and nutmeg together.

In a large bowl or stand mixer bowl cream together butter and sugar (4-5 minutes with an electric mixer on high).

Turn mixer to low and add egg and vanilla. Add flour mixture little by little to the creamed sugar mixture.

Refrigerate dough for 30 minutes.

Preheat oven to 325˚. Using a small ice cream scoop, melon baller, or two spoons, measure out 12 1-tablespoon portions of dough. Roll each one into a ball using your hands.

Place 1 1/2” apart on lined or greased baking sheet. Flatten each cookie very slightly with the bottom of a cup or mug.
Bake for 10 minutes or until edges of cookies are just beginning to brown.