Juneteenth tea cakes are an easy and delicious, traditional cookie served on the Juneteenth Holiday.
½ cup butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature and beaten
½ cup buttermilk, room temperature
1 tablespoon finely grated lemon zest
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon Kosher salt
¼ teaspoon nutmeg
Granulated sugar for sprinkling
Preheat the oven to 400 degrees.
Line two baking sheets with parchment paper or silicone mats. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy – about 3 minutes.
Add the eggs and mix until incorporated.
Pour in the buttermilk and lemon zest and mix until combined with the butter and egg mixture.
In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
Add the flour mixture to the wet ingredients and mix just until combined. You may need to mix the last of the flour in by hand because the dough will be quite thick.
Divide the dough into four portions.
Roll each portion on a lightly floured surface to ⅛-inch thickness.
Use a biscuit cutter to cut the dough into 2 ½-inch thick rounds.
Lightly sprinkle the top with granulated sugar.
Place on the prepared baking sheets ½-inch apart.
Bake in the preheated oven for 8-10 minutes or until the edges begin to turn golden.
Remove the cookies to a rack to cool completely.
Store in a tightly covered container for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Keywords: Juneteenth tea cakes, Juneteenth, Southern food, cookie recipes, sugar cookies, tea cakes, Soulfood, easy cookie recipes