A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

RGA
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.

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  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

187.8 calories; 2.2 g protein; 26.6 g carbohydrates; 35.8 mg cholesterol; 135.3 mg sodium. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
I don't usually care for sugar cookies, but I volunteered to bake 6 doz. for an event at my son's school. I tried 2 different recipes, and this one was awesome! I like nutmeg, so the flavor was perfect for me. If nutmeg isn't your thing, try substituting 2 tsp. of lemon, lime, or orange zest. Also, I added 3T of sour cream with the butter. It makes for very tender pastry. Since it's a fairly soft dough, chill as long as possible (I did overnight) so that you have to use a min. amount of flour for rolling. Better yet, roll between 2 sheets of waxed paper, remove the top sheet, cut the shapes without removing them, and put the whole thing in the freezer for a few minutes to get them good and stiff again. They will pop out easily and the scraps can be re-rolled over and over since no flour was added in rolling. Read More
(314)

Most helpful critical review

Rating: 2 stars
12/26/2005
This recipe didn't taste like tea cakes to me they tasted alot like flour. They also had an unpleasant texture harder than most store bought cookies. No one would eat them after the first bite. I may have done something wrong but not sure what I followed the recipe I cut from a roll instead of from cookie cutter. Read More
(31)
124 Ratings
  • 5 star values: 91
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
12/20/2003
I don't usually care for sugar cookies, but I volunteered to bake 6 doz. for an event at my son's school. I tried 2 different recipes, and this one was awesome! I like nutmeg, so the flavor was perfect for me. If nutmeg isn't your thing, try substituting 2 tsp. of lemon, lime, or orange zest. Also, I added 3T of sour cream with the butter. It makes for very tender pastry. Since it's a fairly soft dough, chill as long as possible (I did overnight) so that you have to use a min. amount of flour for rolling. Better yet, roll between 2 sheets of waxed paper, remove the top sheet, cut the shapes without removing them, and put the whole thing in the freezer for a few minutes to get them good and stiff again. They will pop out easily and the scraps can be re-rolled over and over since no flour was added in rolling. Read More
(314)
Rating: 5 stars
09/22/2006
I am a caterer and was comissioned to do a southern ladies tea. The main request was for teacakes which I have never made but tasted a few times. This was the first recipe I came across and tried it today, the cookies are crisp on the outside and soft and chewy inside with a perfect amount of nutmeg. Just lovely. Read More
(255)
Rating: 5 stars
05/23/2003
WHERE IN THE WORLD DID YOU GET MY GRANDMOTHER'S RECIPE!!!!THESE WERE JUST LIKE THE ONES I REMEMBER WHEN I WAS LITTLE!!!!THANKS A MILLION!!!! Read More
(183)
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Rating: 5 stars
09/02/2011
This recipe took me back to when I was a little girl growing up in Forrest City, Arkansas. Ms. Lucy (a grandma figure) used to baby sit me and she made tea cakes that looked and tasted JUST LIKE these! I am almost 50 years old and I've tried many tea cake recipes trying to recapture the taste and texture of Ms. Lucy's tea cakes. Until now, I was unsuccessful. These cookies are absolutely delicious!!!! Not only are they delicious, but I get to savor wonderful memories of Ms. Lucy reaching into airtight plastic container (an empty lard bucket LOL) and saying, "Sweetie, would you like a tea cake?" :). Many thanks to the person who shared this wonderful recipe. Read More
(82)
Rating: 5 stars
03/26/2007
I was afraid to try to knead this dough so I just put it in the fridge to chill. I could only wait about 5 minutes because I was so anxious to bake some. OMG I ended up eating the whole pan of cookies, again! I really can't taste the nutmeg but the cookies are fantastic. As usual I baked them on parchment paper and they were perfect. Light brown on the bottom and oh so tasty. Love, love, love these. Read More
(56)
Rating: 5 stars
05/23/2003
THIS IS THE OLD FAASHIONED RECIPE I HAVE BEEN LOOKING FOR. IT'S JUST GREAT. I'LL PASS IT ON TO MY KIDS!!!!!! Read More
(50)
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Rating: 5 stars
05/23/2003
My great aunt used to make teacakes. She died and did not leave us the recipe. My teacakes turned out great! Just like my aunt. Read More
(46)
Rating: 5 stars
02/22/2011
I am 62 year old and I've been looking for tis recipes for years. My father used to bake these and they were to die for. (my father was from Mississippi and loved to bake) Through the years I've been searching for this recipes and never found it. Then one day I decided to try again and that's when I hit "pay dirt" I ran across this one! Honey, honey when I read the ingredients I knew this was "the" one I had been searching for. As stated they taste even better a day or two later. I made two batches for Christmas and my daughters' friends came over and had never had the honour of tasting tea cakes. I don't have to tell you the results. This has been a big hit and also introducing the younger generations to a little of their history to them. Baking from scratch is almost a dying issue - but thanks to recipes like this one - there is hope. I was sooooo excited to find this I called my brother (who also loves to cook and bake) and we both were jumping on the outside as well as on the inside. The key to this recipe is the NUTMEG! That's what makes the unique flavoring. For those of you who are thinking of trying it- you won't go wrong! So for all of you ladies (oooops sorry- gentlemen who love to cook/bake) add this to your recipe box. Like others - make more than one batch (freeze in seperate bags) so when the urge hits, you can have a fresh batch of "cookies" anytime. I have a taste for some right now and I have all of the ingredients. I feel a bake on. :) Read More
(42)
Rating: 4 stars
01/08/2004
These cookies are good . . . but ONLY if they are SOFT. Be sure to cook them only 8 min. They will continue baking as they are cooling on the cookie sheet. Another tip: I used Almond Extract instead of Vanilla (richer flavor). Read More
(35)
Rating: 2 stars
12/26/2005
This recipe didn't taste like tea cakes to me they tasted alot like flour. They also had an unpleasant texture harder than most store bought cookies. No one would eat them after the first bite. I may have done something wrong but not sure what I followed the recipe I cut from a roll instead of from cookie cutter. Read More
(31)