Teacake Cookies

Teacake Cookies are soft, slightly sweet cookies that are often enjoyed with a cup of tea. They’re typically light, buttery, and slightly crisp around the edges. While they can vary by region, in the United States, teacake cookies are often made with vanilla, and sometimes lemon zest, and are perfect for any occasion, especially tea time or casual gatherings.Here’s a simple recipe for Teacake Cookies:

Table of Contents

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg

1 teaspoon vanilla extract (or almond extract for a different flavor)
Zest of 1 lemon (optional, for a fresh twist)
Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

2. Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Add the Egg and Flavorings:

Add the egg, vanilla extract, and lemon zest (if using) to the butter mixture and beat until fully combined.

5. Combine Wet and Dry Ingredients:

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough comes together. The dough should be soft and slightly sticky but not too wet.

6. Shape the Cookies:

Using a spoon or a cookie scoop, scoop out tablespoon-sized portions of dough and roll them into balls. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

For a slightly flatter cookie, gently press each dough ball with the back of a spoon or your fingers.

7. Bake the Cookies:

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should still look soft.

8. Cool and Dust with Powdered Sugar (Optional):

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies are fully cooled, dust them with powdered sugar for a classic touch, if desired.

9. Serve and Enjoy:

Serve your Teacake Cookies with a cup of tea, coffee, or just as a sweet treat any time of day.

Storage:

Store any leftover cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months, but be sure to layer them between parchment paper to prevent sticking.

Tips & Variations:

Add-ins: You can mix in raisins, dried cranberries, or chopped nuts like pecans or walnuts if you prefer a more textured cookie.
Spices: For a different flavor profile, try adding a teaspoon of cinnamon, nutmeg, or even a bit of cardamom to the dough.
Flavor Variations: Try adding a teaspoon of almond extract instead of vanilla for a subtle nutty flavor.

These Teacake Cookies are the perfect balance of soft, buttery goodness with just the right amount of sweetness. They’re easy to make and a great addition to your cookie collection!