The great thing about living close to my parents again is that I can drop by their house and then leave with some goodies. My dad made these amazing tea cake cookies and I stole a whole bunch so I could take their photo and of course eat them. These cookies taste a little like a snickerdoodle cookie but have a cake like quality to them. They are soft and chewy, which is my favorite kind of cookie. This recipe makes 6 dozen cookies, which makes it a perfect cookie for the Holiday’s.
On a side note: I am in the process of baking up a whole bunch of goodies for the blog. Be ready in the coming weeks for some great Holiday recipes. Happy Baking!
Tea Cake Cookies:
- 1 cup butter, softened
- 1 1/4 cup sugar
- 3/4 cup cane syrup
- 1 tbs vanilla extract
- 1 1/2 tsp fresh lemon juice
- 3 large eggs
- 4 1/2 cups self-rising flour
- 1 1/2 tsp cinnamon
- Preheat oven to 350 degrees. Line cookies sheets with parchment paper.
- Whisk flour and cinnamon together in a medium size bowl, set aside. Beat butter and sugar at medium speed with an electric mixer until creamy. Add cane syrup and next 2 ingredients beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Gradually add flour, beating at low speed just until blended after each addition. Drop dough by rounded spoonfuls 2 inches on prepared baking sheets. (you can use a cookie scoop)
- Bake at 350 for 8-10 minutes or just until edges begin to turn golden brown. Cool on baking sheet for 1 minute then transfer to wire rack to completely cool. Cookies can be stored in airtight container for up to a week.
Source: Slightly adapted by Southern Living Magazine Nov 2012
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