Southern Tea Cake Cookies.
A Classic Tea Cake Cookie recipe with an optional buttery sweet glaze on top.
This tea cake cookie recipe is a favorite of mine. It produces a soft cake like cookie and the buttery glaze on top is delicious. Of course most tea cake cookies don’t call for a glaze on top but I think it jazzes them up a bit, otherwise they are not very sweet. The glaze is optional but if you have a sweet tooth I think you will like it! I don’t always add the glaze when I am in a hurry, they are good either way.
Recipe makes about 12-15 large cookies or 20-24 cookies small cookies depending on what size you prefer to make them. The Southern Tea Cake Cookies I made in the photos were large cookies. I used a 2.3″ cookie scoop (affiliate link). Sometimes I make them using my smaller cookie scoop.
- ½ cup (1 stick) softened salted butter
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1½ cups all purpose flour
- ¾ teaspoon baking powder
- 2 Tablespoons butter
- ¼ cup sugar
- ½ teaspoon water
- ¼ teaspoon vanilla
- Preheat oven to 350 F. degrees.
- In a medium sized mixing bowl, stir softened butter, sugar, egg, & vanilla together. Stir in flour and baking powder.
- Roll into 2" balls or use a small cookie scoop and drop onto ungreased cookie sheet.
- Bake for 10-12 minutes or until the cookies look set and edges are just barley browning.
- Let cool & then prepare glaze.
- To make the glaze, cut butter into a few pieces and place into small saucepan on top of stove, add sugar, water, and vanilla. Place on medium heat and stir until the butter melts down. Spoon glaze on to the cooled cookies.
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