Description
Indulge in these Southern Buttermilk Tea Cakes for a delightful treat that pairs perfectly with your favorite hot beverage. These soft and tender cookies are easy to make and offer just the right amount of sweetness.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Extra flour for rolling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
- Add Eggs and Buttermilk: Add the eggs one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Roll and Cut: Lightly flour a work surface and roll out the dough to about 1/4-inch thickness. Cut into circles using a cookie cutter or glass and place on prepared baking sheets about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve: Let cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
- These tea cakes are soft, tender, and mildly sweet—perfect with coffee or sweet tea.
- Dough can be chilled for easier rolling.
- Sprinkle with a touch of sugar before baking for a sparkly finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 tea cake
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
