Old Fashioned Southern Tea Cakes are tender, lightly sweet cookies with a nostalgic flavor that reminds me of days spent in my grandmother's kitchen. These simple treats are part cookie, part cake, and wholly comforting. With just a few basic ingredients, I can whip up a batch that delivers classic Southern charm in every bite.
Why You’ll Love This Recipe
I love how these tea cakes combine simplicity with rich tradition. They’re soft, buttery, and not overly sweet, making them perfect for pairing with a hot cup of tea or coffee. They can be made quickly with pantry staples, and I find they work well for both everyday treats and special occasions. Their timeless appeal and soft texture always bring a sense of comfort and home.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
flour
sugar
butter
eggs
vanilla extract
whole milk
baking soda
salt
directions
- I start by creaming the butter and sugar together until the mixture is light and fluffy.
- Then, I add in the eggs and vanilla extract, mixing well.
- In a separate bowl, I whisk together the dry ingredients: flour, baking soda, and salt.
- I slowly incorporate the dry ingredients into the wet mixture, alternating with the milk.
- Once the dough is mixed and soft, I chill it for about an hour to make it easier to handle.
- I preheat the oven to 350°F and roll out the dough on a floured surface to about ¼ inch thickness.
- I cut the dough into rounds and place them on a parchment-lined baking sheet.
- I bake them for 8-10 minutes or until the edges are just starting to turn golden.
- I let them cool slightly before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 tea cakes. Prep time is approximately 15 minutes, chill time is 1 hour, and bake time is around 10 minutes per batch. Total time is roughly 1 hour and 30 minutes.
Variations
I sometimes add a dash of nutmeg or cinnamon to the dough for a warm, spiced flavor. Swapping vanilla extract with almond extract gives a delightful twist. For a festive touch, I like to sprinkle a bit of coarse sugar on top before baking.
storage/reheating
I store these tea cakes in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then transfer to a freezer bag for up to 3 months. To enjoy again, I let them thaw at room temperature or warm them slightly in the microwave.
FAQs
What is the texture of Southern tea cakes?
They have a soft, cake-like texture that’s slightly dense and chewy, unlike typical crunchy cookies.
Can I make the dough ahead of time?
Yes, I can make the dough a day in advance and keep it refrigerated. It actually becomes easier to work with when chilled.
Can I use margarine instead of butter?
I prefer butter for the best flavor, but margarine can be used if needed, though the texture might be slightly different.
Are these tea cakes overly sweet?
No, they have a gentle sweetness that pairs beautifully with tea or coffee without being overpowering.
Can I add icing or frosting to these?
While traditional tea cakes are plain, I sometimes drizzle a simple glaze or dust them with powdered sugar for extra sweetness.
Conclusion
Old Fashioned Southern Tea Cakes are a beloved classic that bring warmth and tradition into my kitchen. Their simplicity and comforting taste make them a go-to recipe when I want something nostalgic and satisfying. Whether served at a family gathering or enjoyed quietly with tea, these tea cakes never disappoint.
Old Fashioned Southern Tea Cakes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 tea cakes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Old Fashioned Southern Tea Cakes are soft, lightly sweet cookies that blend the characteristics of cookies and cakes. With their nostalgic flavor and tender texture, they're a comforting Southern treat perfect for pairing with tea or coffee.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup whole milk
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add in the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk.
- Chill the dough for 1 hour to make it easier to handle.
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface to ¼ inch thickness.
- Cut into rounds and place on a parchment-lined baking sheet.
- Bake for 8–10 minutes, until the edges start to turn golden.
- Let cool slightly on the pan before transferring to a wire rack to cool completely.
Notes
- Add a dash of nutmeg or cinnamon for a spiced version.
- Use almond extract instead of vanilla for a flavor twist.
- Sprinkle coarse sugar on top before baking for a festive touch.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in a single layer then transfer to a bag for up to 3 months.
Nutrition
- Serving Size: 1 tea cake
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
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