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sour cream tea cakes

(8 ratings)
mrdick1950 avatar
Blue Ribbon Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

A soft cake-like cookie that isn't too sweet, so it's okay to pile it with frosting.

Blue Ribbon Recipe

Tea cakes are an old-fashioned Southern cookie that comes in many varieties. These sour cream tea cakes are not overly sweet and cake-like cookies similar to what you had as a kid. Topping with frosting adds just the right amount of sweetness. The homemade buttercream makes them look like a cookie you'd find at a bakery. We opted to make these as simple round cookies, but they can also be rolled out and cut into shapes. However you decide to make and decorate them, these sour cream tea cakes are delicious!

— The Test Kitchen @kitchencrew
(8 ratings)
yield 12 cookies
cook time 10 Min
method Bake

Ingredients For sour cream tea cakes

  • COOKIE
  • 3 c
    cake flour
  • 3 tsp
    baking powder
  • 1/2 tsp
    Kosher salt
  • 1 c
    butter, unsalted, room temperature
  • 1 c
    sugar
  • 2 lg
    eggs
  • 2 Tbsp
    sour cream
  • 1 tsp
    pure vanilla extract
  • FROSTING
  • 1/2 c
    butter, unsalted, room temperature
  • 3 c
    powdered sugar
  • 3 Tbsp
    milk or cream
  • 1 tsp
    pure vanilla extract
  • food coloring, assorted, optional

How To Make sour cream tea cakes

  • Cake flour, baking powder, and salt in a bowl.
    1
    In a medium bowl combine cake flour, baking powder, and salt; set aside.
  • Creaming butter and sugar until fluffy.
    2
    Using an electric mixer cream together butter and sugar until light and fluffy.
  • Slowly adding eggs, sour cream, and vanilla extract.
    3
    Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined.
  • Slowly incorporating flour mixture.
    4
    Gradually add in the flour mixture until combined.
  • Dough ready to chill.
    5
    Chill dough for at least one hour in the refrigerator.
  • Dough formed into balls and pressed flat on a baking sheet.
    6
    Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place a ball on the baking sheet and flatten to about 1/2 inch thick, molding sides to keep a round shape if necessary. Continue with the remaining dough, placing every 2 inches apart. Bake in preheated oven for 10-12 minutes.
  • Cooling baked Sour Cream Tea Cakes.
    7
    Cool for a few minutes on a baking sheet. Transfer to a wire rack to cool completely.
  • Butter, confectioners' sugar, milk, and vanilla combined for frosting.
    8
    For the frosting, using an electric mixer combine butter and gradually add in the confectioners' sugar. When all sugar is added, pour in milk and vanilla extract. Blend on medium until fluffy. Add in food color if desired.
  • Sour Cream Tea Cakes ready to be frosted and decorated.
    9
    COOKIE ALTERNATIVE: Roll out the dough to a 1/4 to 3/8 inch thickness. Cut out shapes, and bake on a parchment-lined cookie sheet for 8 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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