Description
Classic old-fashioned tea cakes with a soft and tender crumb, perfect for enjoying with a cup of tea. These simple yet delicious cookies feature a delicate vanilla flavor and a light, buttery texture that melts in your mouth.
Ingredients
Scale
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup whole milk
Dry Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the sugar and butter together until light and fluffy, about 3-5 minutes. Then beat in the eggs and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening agents.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add half of the dry ingredient mixture to the wet ingredients and mix until incorporated. Then mix in the milk, followed by the remaining dry ingredients. Mix just until combined to avoid overworking the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 3 hours, or overnight if possible, to help the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Once chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Shape the Cookies: Scoop 2 tablespoons of dough using a #40 cookie scoop or a standard tablespoon and roll it into a smooth ball with your hands. Place the balls on the prepared baking sheets at least 2 inches apart.
- Flatten the Dough Balls: Use the flat bottom of a glass to gently press each dough ball to about ¼ inch thick, ensuring even baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until they have puffed slightly and the edges begin to turn a light golden color.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for at least 3 hours to help the cookies maintain their shape during baking.
- Use a #40 cookie scoop (about 2 tablespoons) for uniform cookie size and even baking.
- Bake until the edges are just lightly golden; avoid overbaking to keep cookies soft.
- Optional: Roll out dough to ¼-inch thickness and use a 2–2.5 inch cutter to form rounds for a more uniform shape.
- Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
