Old Fashioned Southern Tea Cakes is a classic, vintage recipe. It’s a bit of a cross between a cookie and cake, not too sweet, and utterly delicious. Tea cakes are the perfect ending to any meal or a great mid-afternoon snack with coffee, tea, or milk.
Tea cakes are a simple, traditional cookie that has been part of Southern households for generations. Lightly sweet with a lightly crisp exterior and an almost cake-like crumb, they’re made with very basic ingredients and simply flavored, so they fit into even the most modest grocery budget.
They’re easy to make, and they keep well, which is part of why they’ve remained a favorite for so long. They’re the perfect cookie to enjoy with coffee or tea, to share casually, and to be baked again and again.
This recipe reflects the kind of baking I grew up with: dependable and rooted in tradition. If you’re looking for a classic Southern teacake with a tender crumb and familiar flavor, look no further. You’ve found it.
Recipe Snapshot: Old Fashioned Southern Tea Cakes
Cuisine: Southern, Vintage
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 30
Primary Ingredient(s): Flour, butter, sugar, eggs, buttermilk
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Thank you for this recipe for old fashioned tea cakes. It took me back to a sweet childhood memory of a family reunion at Grandma’s.“
— KHorner
What Makes This Recipe Special
Old fashioned Southern tea cakes stand out for their simplicity and unmistakable sense of home. The recipe relies on common ingredients and a straightforward method. There’s nothing flashy here, just plain, familiar flavors.
What truly sets them apart is longevity. Nothing trendy, nothing new, this is a recipe passed from hand to hand, baked for family, and remembered fondly. Making tea cakes is as much about slowing down and honoring memory as it is about baking something delicious, which makes the experience as rewarding as the result.
For readers who enjoy the stories that often surround traditional recipes, I’ve written more about my personal memories over on my Substack, Notes From the Kitchen.
Ingredient Notes
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There’s nothing at all fancy in this recipe because it originated in a time and place when people made do with the little they had on hand. Very smart and frugal folks!
- Butter — have it at room temperature.
- Sugar — plain, white granulated sugar is all you need.
- Eggs — they should also be at room temperature.
- Buttermilk — here’s how to make a substitute if you don’t have it on hand.
- Flour — you’ll need plain, all-purpose flour; I can always recommend White Lily!
- Baking soda
- Vanilla extract — no need to spend a lot for fancy vanilla to use in this recipe. A standard brand like McCormick is great!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
- You can vary the tea cakes by adding lemon zest, nutmeg, or cinnamon. But I’d suggest you try the classic recipe first to judge which additional flavors you might like best.
- Other flavorings can be added to the dough. Try half almond and half vanilla flavoring or substitute rum flavoring.
- Sprinkle the tops with cinnamon sugar while still warm.
- To be really vintage and authentic, use half butter and half lard (or shortening) in your recipe. The lard will give the tea cakes an incredible texture.
You’ll also find this recipe in my cookbook!
You can see this recipe on pages 282-283 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Old Fashioned Southern Tea Cakes
Mix the Dough
- Using a hand or stand mixer, cream the butter until soft and pale yellow in color.
- Gradually add the sugar to the butter, beating well.
- Next, add the eggs one at a time, beating well after each addition.
- Add the buttermilk and beat well again.
- In a medium bowl, combine the flour and soda.
- Turn the mixer down to the slowest speed and gradually add the flour and soda mixture into the creamed mixture.
- Add in the vanilla.
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Shape and Chill the Dough
- Shape the dough into a round or rectangle, cover with plastic wrap, and chill several hours or overnight.
Cut Out and Bake
- Preheat the oven to 400 degrees. Lightly grease two baking sheets.
- If you chill the dough overnight, remove it from the fridge about 15 minutes before rolling so that it very slightly softens.
- Working with 1/4 to 1/3 of the dough at a time, roll the dough to a 1/4” thickness on a lightly floured surface.
- Cut the dough into rounds using a large biscuit cutter or a drinking glass dipped into flour. Gather the scraps together, re-roll, and cut until all dough is used.
- Place the rounds 1 inch apart on lightly greased baking sheets.
- Sprinkle tops lightly with additional sugar.
- Bake for 7-9 minutes or until the edges are very lightly browned.
- Remove the cookie sheets from the oven and allow the tea cakes to cool for several minutes before transferring to wire racks to cool completely.
Recipe Success Tips
- When rolling out the dough, it’s important that it’s at least 1/4″ thick to give the tea cakes a slightly “cake-y” interior texture.
- To make rolling the dough easier, you can use either waxed paper or parchment paper. Place one piece on your countertop and sprinkle it lightly with flour. Put a portion of the dough on the paper and sprinkle its top with flour as well. Add another piece of paper to the top (making a sandwich of the paper and dough) and roll out.
- To prevent the tea cakes from spreading while baking, make sure the dough is still quite cold as you roll and cut it. Then put the tea cakes directly into the oven to bake. Keep any extra dough covered in the refrigerator until needed.
Questions About Old Fashioned Southern Tea Cakes
Store tea cakes for 7-8 days at room temperature in a covered container.
Tea cakes are great with ice cream, mixed fresh fruit, or fruit jams and preserves.
Try dipping the tea cakes halfway in melted chocolate for a real treat!
More Southern Heritage Recipes You’ll Like
If you like this old-fashioned recipe, you’ll also want to check out these.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Old Fashioned Southern Tea Cakes
Ingredients
- 1 cup butter softened (2 sticks)
- 2 cups sugar
- 3 eggs room temperature
- 2 tablespoons buttermilk
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Additional sugar for sprinkling
Instructions
- Using a hand or stand mixer, cream the butter until soft and pale yellow in color.1 cup butter
- Gradually add the sugar to the butter, beating well.2 cups sugar
- Next, add the eggs one at a time, beating well after each addition.3 eggs
- Add the buttermilk and beat well again.2 tablespoons buttermilk
- In a medium bowl, combine the flour and baking soda.5 cups all-purpose flour, 1 teaspoon baking soda
- Turn the mixer down to the slowest speed and gradually add the flour and soda mixture into the creamed mixture.
- Add in the vanilla.1 teaspoon vanilla
- Shape the dough into a round or rectangle, cover with plastic wrap, and chill several hours or overnight.
- Preheat oven to 400 degrees. Lightly grease two cookie sheets.
- If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling.
- Working with 1/4 to 1/3 of the dough at a time, roll dough to 1/4” thickness on a lightly floured surface.
- Cut the dough into rounds using a large biscuit cutter or a drinking glass dipped into flour. Gather the scraps together, re-roll, and cut until all dough is used.
- Place the rounds 1 inch apart on lightly greased cookie sheets.
- Sprinkle lightly with additional sugar.Additional sugar for sprinkling
- Bake for 7-9 minutes or until the edges are very lightly browned.
- Remove the cookie sheets from the oven and allow tea cakes to cool for several minutes before transferring to wire racks to cool completely.
Notes
- When rolling out the dough, it’s important that it’s at least ¼” thick to give the tea cakes a “cake-y” interior texture.
- To prevent the tea cakes from spreading while baking, make sure the dough is still quite cold as you roll and cut it. Then put the tea cakes directly into the oven to bake. Keep any extra dough covered in the refrigerator until needed.
- Store tea cakes for 7-8 days at room temperature in a covered container.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This recipe was amazing! This was better than the recipe I had been using for ages which used Crisco shortening opposed to butter. Definitely made a difference. My old recipe did not have buttermilk in it either.
I’m glad you enjoyed the recipe! I agree that butter does make a difference here and the buttermilk gives a nice background flavor.
how many does it make
It depends on how large you cut them. I use a large biscuit cutter.
Such a beautiful and nostalgic post—loved how the old-fashioned Southern teacakes were tied to heartfelt food memories and tradition. Truly a comforting read, thanks for sharing
This was my first time making and trying tea cakes, and I saw that this recipe had the highest ratings, so I decided to give it a try, and the teacakes were good! However, when I was mixing my dough, it wouldn’t form, so I had to put extra flour little by little to form the dough. I could have sworn that I put the whole 5 cups of flour. I’m thinking that I probably missed a cup, or it was due to using a hand mixer. Also, be careful not to overbake them because mine came out a little dry because I overbaked them a little, but they were still good.
It sounds like your teacakes may have been dry because of too much flour.
Yes I think so too.
Can you decorate your tea cakes???
Sure.
I found. all ingredients not the amounts of each.
The full recipe with all ingredients, amounts, cooking times, and notes is in the recipe card at the bottom of the post. Not sure what you’re missing?
This recipe reminded me of my mom’s tea cakes. They turned out delicious!!!
I’m so glad!!
Great recipe, everyone loves them. What size stand mixer do you have?
Really glad you like the cookies! My mixer is a 5-quart KitchenAid.
I love these cookies. Instead of rolling out the dough and using a cookie cutter, I rolled the dough into 2 1/2 inch logs and put the logs in the fridge overnight. Then I cut 1/4 inch slices from the logs and baked. I added sugar to the tops and baked 400 degrees for 8-9 minutes depending on the slice depth. Delicious! Thank you for this recipe! Btw…I had no buttermilk so I use the same measurement of yogurt.
I’m glad you enjoyed the recipe, Iris.
Excellent
Smelling good, waiting for taste test.
SO GOOD! Many Thanks
My pleasure!
Hello how long does raw dough keep in the fridge and can it be frozen thank you
You can keep the dough in the refrigerator for up to two days and it can be frozen for one month.
Just found you looking for tea cake cookie recipe. Exact one I needed. I have never went by a recipe but they turn out good one yr and not the next so thought I would do an exact measurements today. Thanks! Glad to find a southern cook to experiment and try your recipes. I am now retired so I have more time to cook and try new recipes!