1 ½ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 stick unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
In a medium-sized bowl, whisk together the flour, salt, and baking soda. Set aside.
In the bowl of your mixer, combine the butter and sugar. Mix on high speed until fluffy and smooth, about 4-5 minutes.
Reduce the mixer speed to medium and add the egg and vanilla extract. Beat until well incorporated.
Gradually add the flour mixture to the wet ingredients in intervals of three, beating after each addition until fully incorporated.
Once the dough is well mixed, turn off the mixer and transfer the dough to a Ziploc bag. Refrigerate for at least one hour to firm up the dough.
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Line a cookie sheet with parchment paper.
Using a measuring tablespoon, scoop out dough the size of the tablespoon and roll into balls. Gently press the center of each ball with your thumb to flatten slightly, then place them on the prepared tray.
Leave at least 1 1/2 inches of space between each dough ball.
Bake for 9-11 minutes, or until the edges of the cookies turn golden brown.
Remove from the oven and allow the cookies to cool on the tray for 5-10 minutes before serving.
Notes:
Ensure that your ingredients are at room temperature for better incorporation and a well-mixed dough.
Store the cookies in an airtight container at room temperature to keep them fresh for up to a week.
For longer preservation, you can freeze the tea cakes. Just wrap them tightly and they'll stay good for up to three months.
