Old-Fashioned Southern Tea Cakes – A Timeless Treat

Old-Fashioned Southern Tea Cakes are a nostalgic classic with a soft, tender crumb and just the right touch of sweetness.

Often served with a cup of tea or coffee, these simple yet delightful cookies are perfect for any occasion, from casual gatherings to holiday treats.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rolling pin
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp milk

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle.
7. Roll and Cut: Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet.
8. Bake: Bake for 8-10 minutes, or until the edges are just lightly golden. Avoid overbaking for a soft texture.
9. Cool: Allow the tea cakes to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.

Prep Time

20 minutes (+1 hour chilling time)

Cook Time

10 minutes

Total Time

1 hour 30 minutes

Nutrition (Per Cookie, based on 24 servings)

Calories: 140
Protein: 2g
Carbohydrates: 18g
Fat: 6g
Sugar: 8g

Expert Tips

• Don’t Skip the Chilling: Chilling the dough ensures easier rolling and helps the cookies keep their shape during baking.
• Customize the Flavor: Add a hint of nutmeg, lemon zest, or almond extract for a unique twist.
• Perfect Texture: Keep a close eye on the baking time to avoid overbaking and maintain the soft, tender texture.

FAQs

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator before rolling out.

What’s the difference between tea cakes and sugar cookies?
Tea cakes are softer, less sweet, and often have a cake-like texture compared to sugar cookies.

Do I need to use cookie cutters?
No, you can shape the dough into small balls and flatten them slightly with your hands or the bottom of a glass.

Storing & Reheating

Room Temperature: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

Reheating: Enjoy at room temperature or slightly warm in the microwave for 5-10 seconds.

Substitutions & Variations

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Frosting or Glaze: Add a simple glaze or frosting for extra sweetness and decoration.
• Spiced Tea Cakes: Mix in cinnamon or ginger for a seasonal variation.

Old-Fashioned Southern Tea Cakes

Old-Fashioned Southern Tea Cakes are a nostalgic classic with a soft, tender crumb and just the right touch of sweetness.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Rolling pin
• - Baking sheet
• - Parchment paper or silicone baking mat
• - Cooling rack

Ingredients

  

• - 1 cup unsalted butter softened
• - 1 3/4 cups granulated sugar
• - 2 large eggs
• - 1 tsp vanilla extract
• - 3 cups all-purpose flour
• - 1 tsp baking powder
• - 1/2 tsp baking soda
• - 1/4 tsp salt
• - 2 tbsp milk

Instructions

 

• **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• **Cream Butter and Sugar:** In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
• **Add Eggs and Vanilla:** Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
• **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms.
• **Chill the Dough:** Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle.
• **Roll and Cut:** Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet.
• **Bake:** Bake for 8-10 minutes, or until the edges are just lightly golden. Avoid overbaking for a soft texture.
• **Cool:** Allow the tea cakes to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.