Southern Tea Cake Cookies

“My husband is from the South and had mentioned these a few times. Called up my Mother In Law for a recipe and I’m so glad I did! These are going to be a new staple in our house!”

For the Cookies:
2 1/4 cups 281g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup 227g unsalted butter, softened to room temperature
3/4 cup 150g granulated sugar
1 large egg room temperature
2 teaspoons pure vanilla extract
For Rolling:
1/4 cup 50g granulated sugar, for rolling
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute until creamy. Add the 3/4 cup granulated sugar and beat on medium-high speed for 2-3 minutes until light and fluffy.
Beat in the egg and vanilla until fully incorporated, scraping down the sides as needed.
Reduce speed to low and gradually add the dry ingredients, mixing just until combined. Do not overmix.
Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
Once chilled, preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Place the 1/4 cup granulated sugar for rolling in a shallow bowl. Scoop out dough by heaping tablespoons and roll into balls. One at a time, roll each ball in the granulated sugar to coat.
Arrange dough balls 2 inches apart on the prepared baking sheets. Using a flat-bottomed glass or measuring cup, gently flatten each ball to about 1/2-inch thick.
Bake for 8-10 minutes, rotating pans halfway through. The cookies should be lightly golden on the edges.
Remove from oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Storage: Tea cakes will keep in an airtight container at room temperature for up to 1 week.
For thicker, puffier tea cakes, chill the dough for the full 24 hours before baking.
Use a cookie scoop to easily portion out the dough into even balls.
Let the butter and egg come fully to room temperature for best results.
Be careful not to overmix the dough once the dry ingredients are added.