Sour Cream Tea Cakes
Sour Cream Tea Cakes are tender, lightly spiced cookies with a hint of nutmeg, perfect for teatime or special occasions, offering a delicate buttery flavor and moist texture.
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Beat eggs and blend eggs and vanilla with the butter mixture.
- Add flour, baking powder, salt, and nutmeg alternately with sour cream to the butter and egg mixture.
- Mix well after each addition.
- Chill the dough for 2 hours or overnight.
- Roll out on a lightly floured surface to 1/4 inch thickness.
- Cut with a 3-inch round cookie cutter.
- Place on a well-greased cookie sheet.
- Sprinkle with sugar.
- Bake at 450°F (232°C) for 10 to 12 minutes or until lightly browned.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of cinnamon along with the nutmeg. If you don’t have sour cream, plain yogurt or buttermilk can serve as a substitute. Ensure your butter is at room temperature for easier creaming with sugar, which helps achieve that light and fluffy texture. Chill the dough as suggested, as it makes rolling out easier.
Serving Suggestions
These Sour Cream Tea Cakes are delightful on their own, but consider serving them with a dollop of whipped cream or a fruit compote for added flavor. They pair beautifully with a hot cup of tea or coffee. For a more festive touch, dust them with powdered sugar or drizzle with a simple icing. Browse more American recipes for additional ideas.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Tea Cakes contains roughly 211 calories, with 2g protein, 21g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (28% of the Daily Value). It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After mixing, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, roll it out as directed, but allow it to sit at room temperature for a few minutes if it's too firm to roll.
What can I use if I don't have nutmeg?
If you don't have nutmeg on hand, you can substitute it with an equal amount of ground cinnamon, or a mix of cinnamon and allspice for a warm flavor. While the taste will vary slightly, it will still complement the other ingredients well.
How do I know when the cakes are done baking?
The tea cakes are done when they are lightly browned on the edges and spring back when gently pressed in the center. Keep an eye on them as they bake, as oven temperatures can vary. A toothpick inserted into the center should come out clean or with a few crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).