🍪 For the Cookies:
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract (secret flavor boost!)
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¼ cup buttermilk (or milk + ½ tsp vinegar)
✨ For the Sugar Dusting (Optional):
• 2 tbsp granulated sugar
• ½ tsp cinnamon (optional)
👵 Step-by-Step (Just Like Old Times!)
1. Cream Butter & Sugar
① Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
② Beat butter and sugar until light and fluffy (~3 mins).
③ Mix in egg, vanilla, and almond extract.
2. Combine Dry Ingredients
① Whisk flour, baking powder, and salt in a separate bowl.
② Alternate adding dry mix and buttermilk to butter mixture (start & end with flour).
3. Roll & Cut
① Dough should be soft but not sticky (add 1-2 tbsp flour if needed).
② Roll out ½-inch thick on a floured surface.
③ Cut with a round cookie cutter or glass (~2.5” diameter).
4. Bake to Perfection
⏰ Bake 10-12 mins until pale golden at edges (don’t overbake!).
❄️ Cool 2 mins on sheet, then transfer to a rack.
5. Sugar Dusting (Optional)
✨ While warm, sprinkle with cinnamon sugar for extra sweetness!
💡 Pro Tips for the Best Tea Cakes
🔥 Extra tender? Substitute 1 tbsp cornstarch for 1 tbsp flour.
🍯 More flavor? Add lemon zest or nutmeg to the dough.
⏳ Make ahead? Freeze unbaked dough for up to 1 month.
☕ Authentic touch? Serve with peach jam or honey butter.