Soft, buttery, and perfectly sweet, these Old Fashioned Southern Tea Cakes are a delightful Southern classic. With their light texture and subtle vanilla flavor, they are a perfect treat for tea time or as a sweet snack. These nostalgic cookies bring back memories of simpler times and will quickly become a favorite in any household.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
1 egg (for egg wash, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, I whisk together the flour, baking powder, and salt. I set this aside for later.
In a large bowl, I beat the softened butter and sugar together until the mixture is creamy and smooth, about 3-4 minutes.
I then add the egg and vanilla extract to the butter mixture and beat until it’s well combined.
Gradually, I add the dry ingredients to the wet mixture, stirring until a soft dough forms.
I lightly flour a clean surface and roll the dough out to about 1/4-inch thickness.
Using a cookie cutter, I cut out shapes—round, oval, or whatever shape I feel like that day.
I place the cookies on the prepared baking sheet. For an extra touch, I lightly brush the tops with a beaten egg for a shiny, golden finish.
I bake the cookies for 8-10 minutes, or until the edges are golden brown. Once baked, I allow the tea cakes to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories per Serving: 150 kcal
Variations
If I want to change things up a bit, I might add a sprinkle of cinnamon or nutmeg to the dough for a warm, spiced flavor. Alternatively, I could roll the dough in colored sugar before baking for a festive touch. You could also try using almond extract in place of vanilla for a different twist.
Storage/Reheating
I store my leftover tea cakes in an airtight container at room temperature, where they stay fresh for up to 5 days. If I want them to last longer, I can freeze them for up to 3 months. To reheat, I just pop them in the oven at 350°F for about 5 minutes, or I can microwave them for a few seconds until warmed through.
FAQs
How do I know when the tea cakes are done?
The tea cakes are done when the edges turn golden brown. Since these cookies bake quickly, it’s important to keep an eye on them so they don’t overbake.
Can I make the dough ahead of time?
Yes! I can refrigerate the dough for up to 24 hours before rolling it out and baking. This gives the flavors time to meld together.
Can I use salted butter instead of unsalted butter?
I recommend using unsalted butter for more control over the salt content. If I only have salted butter, I’d omit the added salt in the recipe to avoid making the tea cakes too salty.
How thick should I roll the dough?
I like to roll the dough to about 1/4-inch thickness, which gives the cookies a good texture—not too thick or too thin. This allows them to bake evenly while still being soft.
Can I add toppings to the tea cakes?
Definitely! I sometimes drizzle a little glaze over the cooled tea cakes for a sweet finish, or dust them with powdered sugar. You can also dip them in melted chocolate for an extra treat.
Conclusion
Old Fashioned Southern Tea Cakes are the perfect combination of simplicity and deliciousness. The buttery flavor, soft texture, and subtle sweetness make them a timeless treat I enjoy with family and friends. Whether I’m baking them for a special occasion or just because, they always bring a smile to my face. Give this recipe a try, and I’m sure it will quickly become a favorite in your home too.
Recipe:
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Old Fashioned Southern Tea Cakes
These Old Fashioned Southern Tea Cakes are a classic Southern treat, soft and buttery with just the right amount of sweetness. Perfect for tea time or as a snack, these nostalgic cookies have a delightful vanilla flavor and a melt-in-your-mouth texture. Easy to make and loved by all, they bring comfort and joy to every occasion.
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
1 egg (for egg wash, optional)
Instructions
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
-
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
-
In a large bowl, beat softened butter and sugar until creamy and smooth, about 3-4 minutes.
-
Add the egg and vanilla extract to the butter mixture and beat until combined.
-
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
-
Lightly flour a clean surface and roll the dough to about 1/4-inch thickness.
-
Use a cookie cutter to cut out shapes. Place cookies on the prepared baking sheet.
-
Brush the tops with a beaten egg (optional) for a shiny finish.
-
Bake for 8-10 minutes or until the edges are golden brown.
-
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
If you prefer, you can add cinnamon or nutmeg to the dough for a spiced variation.
For a festive touch, roll the dough in colored sugar before baking.
Substitute almond extract for vanilla for a different flavor twist.
Store leftover tea cakes in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies, Southern Treats
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
