Old Fashion Tea Cakes

Preheat oven to 350°F (175°C) and line baking trays with parchment paper.

Cream together butter and sugar in a large mixing bowl until pale and fluffy, about 3–4 minutes, scraping down the sides as needed.

Add vanilla extract to the butter mixture and beat until well combined.

Add eggs one at a time, beating well after each addition to fully incorporate.

In a separate bowl, sift together flour, baking soda, and cream of tartar to combine evenly.

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined; avoid overmixing.

Drop rounded tablespoons of dough onto prepared baking trays, spacing them about 2 inches apart.

Bake in preheated oven for 10–12 minutes, until the edges are lightly golden and the centers are just set.

Remove tea cakes from oven and allow to cool on the baking tray for 2–3 minutes before transferring to a wire rack to cool completely.