Light Fluffy & Buttery Tea Cakes… Just Like Grandma used to make!
When I was younger, my mom used to always tell me how my great grandmother made the best southern tea cakes. Unfortunately, my grandmother passed when I was a young child and my mom never gotten the recipe . I’ve been on a mission for over 10 years ( without my mom even knowing) to find a recipe that came close to grandmothers! I’ve searched the internet, I’ve asked people, I did whatever I had to do to resurrect my grandmothers recipe.
This recipe is actually super easy, and calls for basic ingredients. I usually use my stand mixer when I make the tea cakes, simply because It makes a huge batch of cookies ( approximately 24-36 tea cakes depending on how big you want them!). You can definitely use a stand mixer or whatever else works for you!
Check out the video!
This is a super easy recipe for tea cakes, which are essentially like big cookies that go great with hot and iced tea. They're fluffy, buttery and tasty. Give them a try today!
- 4 cups all purpose flour
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup buttermilk OR Sour milk 1/2 cup milk & 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 cup butter
- 1/2 cup butter flavored shortening
- 2 tsp vanilla extract
Place your flour into a large bowl. Along with the flour add the baking soda, baking powder, nutmeg, and salt. Sift the ingredients until well combined, then set the bowl to the side.
In a separate large bowl, place the butter and butter flavored shortening. Cream the two ingredients together.
Add the granulated sugar along with the butter and shortening, and mix until well combined, then add in the eggs.
Next, add in the Buttermilk / Sour milk , and the vanilla extract. Mixed until all of the wet ingredients are well combined.
Gradually add the dry ingredients along with the wet.
Once the all of the ingredients are well combined, and the cookie dough has formed, flour a flat surface, and roll out the dough using a roll pin.
Cut out the desired shapes for the cookies / tea cakes, and place them on wax paper.
Chill the dough in the refrigerator in the freezer for 10 minutes.
Place a baking mat on your cookie sheet ( or skip the baking sheet, it's up to you) , and spray it with baking spray.
Place the tea cakes on the cookie sheet, leaving at less 1 inches between each cookie.
Bake the tea cakes on 350 F, for 7-8 minutes.
Remove the tea cakes from the oven, place them on a cooling rack until they are cool to the touch.