Southern Tea Cakes
- 20m Prep Time
- 8m Cook Time
- 38m Ready In
Southern Tea Cakes are soft, lightly spiced cookies with a tender crumb, perfect for pairing with tea or coffee. They are made with a blend of butter and shortening, and flavored with nutmeg, lemon, and vanilla.
Ingredients
- Nonstick baking spray
- 946 ml all-purpose flour
- 9.86 ml baking powder
- 4.93 ml baking soda
- 2.46 ml ground nutmeg
- 2.46 ml kosher salt
- 118 ml unsalted butter softened
- 118 ml butter-flavored shortening
- 237 ml granulated sugar
- 237 ml light brown sugar
- 2 large eggs
- 118 ml buttermilk
- 14.8 ml freshly squeezed lemon juice
- 12.3 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42 mg
- Iron: 1.14 mg
- Magnesium: 6.67 mg
- Phosphorus: 46 mg
- Potassium: 46.9 mg
- Zinc: 0.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick baking spray
- 946 ml all-purpose flour
- 9.86 ml baking powder
- 4.93 ml baking soda
- 2.46 ml ground nutmeg
- 2.46 ml kosher salt
- 118 ml butter-flavored shortening
- 237 ml granulated sugar
- 237 ml light brown sugar
- 2 large eggs
- 118 ml buttermilk
- 14.8 ml freshly squeezed lemon juice
- 12.3 ml vanilla extract
Prepare
- Soften 118 ml unsalted butter
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat (or leave it unlined) and spray with nonstick baking spray.
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Step 2.
In a large bowl, sift or whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground nutmeg, and ½ teaspoon kosher salt until well combined. Set aside.
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Step 3.
In another large bowl, using a handheld mixer with dough hook attachments, beat ½ cup softened unsalted butter and ½ cup butter-flavored shortening until combined. Add 1 cup granulated sugar and 1 cup light brown sugar; mix on medium speed until well blended. Add 2 large eggs and mix on medium speed until fully incorporated. Then add ½ cup buttermilk, 1 tablespoon lemon juice, and 2½ teaspoons vanilla extract; mix on medium speed until smooth.
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Step 4.
Gradually add the dry flour mixture to the wet butter mixture, mixing on medium speed until a dough forms and everything is well combined.
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Step 5.
Lightly flour a work surface and transfer the dough onto it. Roll the dough with a rolling pin to about ½ inch thick. Use 3½- to 4-inch cookie cutters to cut out shapes. Transfer the cut cookies to a baking sheet lined with wax paper. Refrigerate the dough shapes for 10 minutes.
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Step 6.
Place as many chilled tea cakes as will fit onto the prepared sprayed baking sheet, spacing them at least 1 inch apart. Bake for 7 to 8 minutes, until the edges are golden.
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Step 7.
Remove the baking sheet from the oven and transfer the baked tea cakes to a wire rack to cool completely. Repeat with the remaining dough. Serve with tea or coffee.