Nothing beats freshly prepared cookies when we have a hankering for them. Furthermore, a crispy cookie just won’t do if you’re craving something cake-like.
Southern tea cake cookies are incredibly buttery and light in texture. However, the South has a centuries-old tradition of making these sweets. It’s believed that tea cake cookies originated as the South’s version of European tea cakes, which are more akin to cupcakes served with hot tea.
These cookies were offered to the plantation owners’ guests by enslaved persons in the 18th and 19th centuries. Yet, the custom of making these cookies persisted after slavery was abolished. The ingredients for the cookies are simple, made using what they had on hand. These cookies were typically baked in the 19th century with flour, lard, molasses, and either a small amount of vanilla or nutmeg.
In the years after the Civil War, Juneteenth festivities included the cookies, thanks to the simple-to-remember recipe that African Americans shared through word-of-mouth. Even though the ingredients may have changed throughout time, these sweets have a unique place in American culinary history.
It tastes like a butter biscuit with spice, yet the inside is soft and chewy and melts in your tongue. While it’s true that these cookies go particularly well with a hot tea, you shouldn’t allow that deter you from trying them!
All-purpose flour, salt, baking soda, nutmeg, butter, sugar, one egg, and vanilla extract are needed to make Southern tea cake cookies. Once the dry ingredients (except sugar) are combined, cream the butter and sugar together, finally including the vanilla and egg.
Southern Tea Cake Cookies
Next, gradually incorporate the dry ingredients into the butter mixture. After mixing, the dough must be allowed to cool.