Grandma’s Old Fashioned Tea Cakes: 2 Easy Bites

Oh, the smell of freshly baked cookies! It’s like a warm hug, isn’t it? For me, that smell instantly transports me back to simpler times, and I’ve always believed that cooking should be about creating those comforting moments and making memories. That’s why I started Reciqa—to share my absolute joy in making delicious, straightforward recipes that everyone can whip up. I’m Daniel, and I truly believe that good food should feel good, nourish you, and bring a smile to your face. My journey with cooking has been all about finding that perfect balance, transforming everyday ingredients into something special, just like these Grandma’s Old Fashioned Tea Cakes. They’re more than just a recipe; they’re a little slice of nostalgia, a testament to how simple, honest baking can truly transform your day.

Why You’ll Love Grandma’s Old Fashioned Tea Cakes

Honestly, these Grandma’s Old Fashioned Tea Cakes are just pure joy in cookie form! They’re the kind of treat that makes you feel all warm and fuzzy inside. Here’s why you’ll be reaching for this recipe again and again:

• Super Simple to Make: Seriously, you don’t need to be a baking pro for these. The steps are straightforward, and the dough comes together like a dream.
• Buttery Bliss: That rich, buttery flavor? Oh my goodness, it’s divine! They just melt in your mouth.
• A Taste of Nostalgia: These cookies just *feel* like home. They bring back those cozy memories of Grandma’s kitchen, don’t they?
• Perfect for Any Occasion: Whether it’s for an afternoon tea, a holiday cookie platter, or just because you deserve a treat, these tea cakes always hit the spot.

Gather Your Ingredients for Grandma’s Old Fashioned Tea Cakes

Alright, let’s get our baking station ready for these delightful Grandma’s Old Fashioned Tea Cakes! You don’t need anything super fancy, just some good old pantry staples that probably make you think of cozy afternoons. Trust me, having everything measured out and ready to go makes the whole process so much smoother. It’s like setting the stage for a beautiful performance, but, you know, for cookies!

Here’s what you’ll need to gather up:

1 ¾ cups	White Sugar
1 cup	Unsalted Butter, softened
2 large	Eggs
1 teaspoon	Vanilla Extract
3 cups	All-Purpose Flour
½ teaspoon	Baking Soda
½ teaspoon	Salt
¼ teaspoon	Ground Nutmeg

Ingredient Notes and Substitutions

So, about these ingredients for our Grandma’s Old Fashioned Tea Cakes. The butter is really key here; make sure it’s softened, not melted! That means letting it sit out on the counter for about an hour or so. If you’re in a pinch, you can *very gently* microwave it for just a few seconds, but watch it closely so it doesn’t get greasy. For the flour, I like to give it a quick sift just to make sure there are no lumps, but it’s not absolutely essential if you’re in a hurry.

Now, if you don’t have nutmeg, don’t sweat it! You can totally skip it, or if you have cinnamon, a little pinch of that works too. Some folks even like to add a tiny bit of lemon zest for a brighter flavor. Just remember, the beauty of these tea cakes is their simplicity, so don’t feel like you have to get too fancy. Stick to the basics, and they’ll be wonderful!

Step-by-Step Guide to Making Grandma’s Old Fashioned Tea Cakes

Alright, let’s get these beautiful Grandma’s Old Fashioned Tea Cakes into the oven! It’s really not complicated at all. The dough comes together so nicely, and then the fun part is cutting out those cute shapes. Just follow along, and you’ll have a batch of pure deliciousness in no time!

First things first, grab your electric mixer and a big bowl. We’re going to beat that softened butter and sugar together until it’s nice and fluffy. Think of it like whipping up a cloud! This step is super important for getting that tender texture we love. Once it looks pale and airy, add your eggs, one at a time, making sure to beat really well after each one. Then, stir in that lovely vanilla extract.

Now, in a separate bowl, whisk together your flour, baking soda, salt, and that hint of nutmeg. This is where all the dry goodness comes in! Gradually add this dry mixture to your creamed butter and egg mixture. Mix it until it’s just combined. Don’t overdo it! Overmixing can make cookies tough, and we want these to be melt-in-your-mouth delightful.

Time for a little bit of kneading. Turn the dough out onto a lightly floured surface. Just a few gentle turns are all it needs to become smooth. You don’t want to work it too much. Then, wrap that dough up and pop it in the fridge for about 30 minutes. This just helps it firm up so it’s easier to roll out without sticking everywhere. Trust me, this chilling step makes all the difference!

While the dough is chilling, go ahead and preheat your oven to 325 degrees F (165 degrees C). Get your baking sheets ready too. Once the dough is firm enough, roll it out on your floured surface. Aim for about a quarter-inch thickness – not too thick, not too thin. Then, grab your favorite cookie cutters and have some fun! Cut out your shapes and carefully place them on your baking sheets, leaving about an inch and a half between them. They’ll spread a little.

Bake them until the edges just start to turn that lovely golden brown. This usually takes about 8 to 10 minutes. Keep an eye on them, because ovens can be a bit different! Let them cool on the baking sheets for a few minutes before gently transferring them to a wire rack to cool completely. That’s it! Easy peasy, right?

Tips for Baking Perfect Grandma’s Old Fashioned Tea Cakes

Okay, so you’ve got the recipe, but a few little tricks can make your Grandma’s Old Fashioned Tea Cakes absolutely perfect every single time. First off, that dough consistency is key. If it feels too sticky when you’re trying to roll it, don’t be afraid to add just a tiny bit more flour, maybe a tablespoon at a time. Conversely, if it seems too dry and crumbly, a teaspoon of milk or water can help bring it together.

When you’re rolling, try to keep the thickness even. This ensures they all bake at the same rate. If you’re using cookie cutters, a gentle press and twist works best. And for that perfect golden edge? Watch them closely in the last few minutes of baking. They should be light golden, not dark brown. If some bake faster than others, just pull them out a little sooner. A little patience and a watchful eye are your best friends here!

Frequently Asked Questions about Grandma’s Old Fashioned Tea Cakes

Got questions about these delightful Grandma’s Old Fashioned Tea Cakes? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little doubts you might have.

Q1: How should I store these tea cakes to keep them fresh?
These cookies are pretty sturdy, which is great! For the best freshness, store them in an airtight container at room temperature. They usually stay wonderfully crisp and delicious for about 4-5 days. If you live in a super humid climate, you might want to pop a small piece of wax paper between layers to prevent them from getting a little soft.

Q2: Can I add anything to the dough for different flavors?
Absolutely! That’s the beauty of a simple cookie base. You can add a little citrus zest (like lemon or orange) to the dough for a brighter flavor. Some people even like to add a handful of mini chocolate chips or some sprinkles right before you roll out the dough. Just remember not to add too much extra stuff, or it might affect the texture!

Q3: My dough is too sticky to roll out, what should I do?
Oh, that can happen sometimes, especially depending on the humidity! Don’t worry. Just pop that sticky dough back into the fridge for another 15-20 minutes. If it’s still a bit tricky, lightly flour your rolling pin and your work surface, and roll the dough out between two sheets of parchment paper. That usually does the trick!

Q4: Can I make these tea cakes ahead of time for a party?
Yes, you totally can! The baked cookies store really well for several days. You can also freeze the unbaked cookie dough. Just roll it out, cut your shapes, and freeze them in a single layer on a baking sheet until firm. Then, transfer them to a freezer bag. You can bake them straight from frozen, just add a couple of extra minutes to the baking time.

Storing and Reheating Your Delicious Tea Cakes

Alright, you’ve made these amazing Grandma’s Old Fashioned Tea Cakes, and you want them to stay just as delicious as when they came out of the oven, right? It’s super simple! The best way to keep them perfectly crisp and yummy is to store them in an airtight container. I like to put them on a plate or in a container, and if I have a lot, I’ll pop a piece of wax paper between the layers just to be safe. They’re happy as can be at room temperature for about 4 to 5 days. Honestly, they usually disappear way before then!

As for reheating, these cookies are usually best enjoyed at room temperature. But, if you really want that freshly-baked warmth, you can pop one or two in a low oven (around 300°F or 150°C) for just a few minutes until they’re slightly warmed through. Don’t overdo it, or they might get too hard!

Storage Method	Temperature	Duration
Airtight Container	Room Temperature	4-5 days
Freezer (baked cookies)	Freezer	Up to 1 month

Estimated Nutritional Information for Grandma’s Old Fashioned Tea Cakes

Just a heads-up, the nutritional info for these Grandma’s Old Fashioned Tea Cakes is an estimate, of course! It can totally change depending on the exact ingredients you use. Everything listed below is per cookie.

Serving Size	1 cookie
Calories	188
Fat	8g
Protein	2g
Carbohydrates	27g
Sugar	15g

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