I first heard of tea cakes back when I was employed at a local bakery. It quickly became my second favorite cookie they sold there. The first being these awesome cowboy cookies. At first glance, these cookies look like your typical sugar cookie. Looks can be deceiving though, especially when it comes to this one.
Tea cake cookies are in a class all by themselves. They are puffy/soft in the middle, reminding you of a cake, while the outsides are crispy, reminding you of a regular cookie. They are also semi-sweet.
If you don’t like your cookies super sweet, then this one is for you! You can eat them plain….or dust them down with some powdered sugar…as pictured below.
We like to eat em’ both ways. These pair well with a glass of tea, a cup of coffee, or even a cup of milk.
The recipe is very simple to make too. If you are a novice to baking, then these cookies will be right up your alley. Everytime I bite into one, I am reminded of the years we spent living in the deep south. They have become a family favorite and we hope they will become one in yours as well 😉
- 1/2 cup butter softened
- 1 cup white sugar
- 1 egg
- 1 tsp. almond extract
- 1/2 tsp. baking soda
- 2 cups all purpose flour
- 1 tsp. baking powder
- Dash of ground nutmeg
- Dash or two of ground cinnamon
- 1/4 cup buttermilk
- Preheat oven to 350 degrees. Grease a cookie sheet with non-stick spray.
- In a medium bowl or stand mixer, cream together the butter and sugar until smooth. Beat in eggs and almond extract.
- In another bowl, combine the flour, baking soda, baking powder, nutmeg, and cinnamon. Stir until well blended.
- Beat the flour mixture and buttermilk in with the butter/sugar mixture, alternating.
- Using a 1/8 measuring cup, place each round of dough onto the cookie sheet, making sure they are at least a 1/2 inch apart.
- Bake for 8-10 minutes or until edges start to brown lightly.
- Cool. Dust with powdered sugar if desired.