When we have a cookie desire, nothing beats making them ourselves. And, when you want a cake-like cookie, a crunchy cookie will not suffice. Southern tea cake cookies have a deliciously light texture and buttery flavor. But these cookies have a centuries-long tradition in the South. Tea cake cookies are considered to have originated as the South’s response to European tea cakes (the latter of which resemble cupcakes served with hot tea).

During the 18th and 19th centuries, enslaved people presented these cookies to plantation owners’ guests. However, when slavery ended, the tradition of these cookies persisted. The cookies were made using what they had on hand, and the ingredient list is minimal. During the nineteenth century, these cookies were frequently baked with only flour, lard, molasses, and a pinch of nutmeg or vanilla.

African Americans shared the simple recipe through word of mouth, and the cookies became an important component of Juneteenth celebrations in the years following the Civil War. Although the ingredients may have changed throughout time, these sweets continue to retain a distinct position in American culinary history.The flavor is reminiscent of a spiced butter biscuit, but with a delicate, caky inside that melts in your mouth.

These cookies are ideal for pairing with a cup of hot tea, but don’t be discouraged if you don’t have one on hand! To prepare Southern tea cake cookies, you will need all-purpose flour, salt, baking soda, nutmeg, butter, sugar, one egg, and vanilla essence. After combining the dry ingredients, save for the sugar, cream together the butter and sugar, adding the egg and vanilla at the last.Then, add the dry ingredients to the butter mixture gradually.

Once the dough is mixed, refrigerate it for 30 minutes. If you skip this step, the cookies will spread too much in the oven, so don’t scrimp on refrigeration time. Once the dough has been sufficiently refrigerated, it is time to shape the cookies. Use a melon baller or two spoons to scoop out approximately 1-tablespoon amounts of the dough. Roll the dough into a ball and place the cookies 1 1/2 inches apart on a prepared baking sheet.

Then flatten slightly with the bottom of a mug or other flat surface. Do not press too hard; otherwise, the cookies will lose their sensitive inside.These cookies bake in approximately 10 minutes, so keep an eye on them. The texture of these cookies is what makes them so appealing, so avoid overbaking them.