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Home » Food » Desserts » Old Fashioned Southern Tea Cakes

Old Fashioned Southern Tea Cakes

By Lana Stuart · Published: Mar 1, 2011 · Last Modified: Jan 29, 2021 · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Teacakes are an old-fashioned southern cookie - not too sweet and utterly delicious. From @NevrEnoughThyme https://www.lanascooking.com/old-fashioned-southern-teacakes-and-a-lifetime-of-food-memories/
Teacakes are an old-fashioned southern cookie - not too sweet and utterly delicious. From @NevrEnoughThyme https://www.lanascooking.com/old-fashioned-southern-teacakes-and-a-lifetime-of-food-memories/
Teacakes are an old-fashioned southern cookie - not too sweet and utterly delicious. From @NevrEnoughThyme https://www.lanascooking.com/old-fashioned-southern-teacakes-and-a-lifetime-of-food-memories/
Old Fashioned Southern Tea Cakes on a white serving plate.
Old Fashioned Southern Tea Cakes on a white serving plate.

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.

Everything that I know of childhood comes from one tiny, rural town in Southwest Georgia. When I think back on it now, it seems almost like a fairytale. It was a place where children could roam around the neighborhood playing all day or ride their bikes "uptown" without a second thought.

Old Fashioned Southern Tea Cakes on a white serving plate.

There was practically no crime at all. People never locked their car doors and rarely locked their homes. It really was like growing up in the fictitious town of Mayberry. Or maybe I'm just remembering it through a child's eye.

I can't say why, but there are simply certain smells and tastes that bring childhood back vividly to mind. I seem to have so many memories that are inextricably associated with certain old recipes.

These old fashioned Southern Tea Cakes are one of those recipes. Anyone near my age who grew up close to where I did knows exactly what a tea cake is. It's not a cake, but it's not quite a cookie either. And it's not overly sweet - just barely enough sugar to call it a dessert, actually.

They're delicious with a cup of coffee or a glass of cold milk. And, if you grew up in southwest Georgia, you can take one bite of a teacake and in your mind, you're five years old again.

I recently saw a comment questioning why anyone would make a particular recipe because it was "so 1965." Maybe I see cooking a little differently from other people. For me, the preparation of good food is a way of showing love. And making those old recipes honors our ancestors.

Cooking is not always just a way to get food on the table so you can get on with something else. It's about fellowship, too. A time to be together and enjoy each other's company. And if you have an old family recipe like my Old Fashioned Southern Tea Cakes to enjoy, all the better.

Jump to:
  • What are Tea Cakes?
  • Why You'll Love This Recipe
  • Ingredients You'll Need
  • How to Make Old Fashioned Southern Tea Cakes
  • Mix the Dough
  • Shape and Chill the Dough
  • Cut Out and Bake
  • Tips for Making Old Fashioned Southern Tea Cakes
  • Variations and Options
  • FAQs
  • 📖 Recipe

What are Tea Cakes?

Old Fashioned Southern Tea Cakes are a slightly sweet cookie enjoyed throughout the southeast. Many southern families pass heirloom recipes for tea cakes from one generation to the next.

Their texture is soft and tender in the center with just a hint of a crispy exterior. The short list of ingredients results in a simple flavor profile of butter, sugar, and vanilla. I've known older cooks who used them as a substitute for vanilla wafers in banana pudding and as the base for cheesecake crusts.

Old Fashioned Southern Teacakes on a white serving plate.

Why You'll Love This Recipe

  • Cookies that taste like cake
  • Perfect texture
  • Not too sweet
  • Simple to make
  • Easily accessible ingredients

Ingredients You'll Need

  • Butter
  • Sugar
  • Eggs
  • Buttermilk (here's how to make a substitute if you don't have it on hand)
  • Flour (plain, all-purpose)
  • Baking soda
  • Vanilla

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!

You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.

How to Make Old Fashioned Southern Tea Cakes

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.

Mix the Dough

Photo collage showing the six steps of mixing 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.

Shape and Chill the Dough

Finished dough shaped into a rectangle and wrapped in plastic wrap.

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 cookie sheets.

Photo collage showing the process of rolling out and cutting the dough into rounds.

If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling so that it very slightly softens.

Working with ¼ to ⅓ of the dough at a time, roll the dough to a ¼” 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 tops lightly with additional sugar.

Cooked tea cakes on a baking sheet.

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.

Old Fashioned Southern Tea Cakes on a white serving plate.

Tips for Making Old Fashioned Southern Tea Cakes

  • 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 make rolling the dough easier, you can use either waxed paper or parchment paper. Place one piece on your countertop, 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.

Variations and Options

  • You can vary your 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.

FAQs

How do I store these?

Store them at room temperature in a covered container.

Any serving suggestions?

Tea cakes are great with ice cream, mixed fresh fruit, or fruit jams and preserves.

Any ideas for dressing them up a bit?

Try dipping them halfway in melted chocolate for a real treat!

More Recipes You'll Love ...

  • Southern Fried Okra
  • Real Simple Fried Chicken
  • Turnip Greens and Corn Pone
  • Old Fashioned Cornbread
  • A Southern Classic - Pimiento Cheese
  • Lacy Cornbread
  • Chicken and Dumplings
  • Southern Butter Beans

Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!


📖 Recipe

Old Fashioned Southern Tea Cakes on a white serving plate.

Old Fashioned Southern Tea Cakes

Old Fashioned Southern Tea Cakes is a classic, vintage recipe. A cross between a cookie and cake, not too sweet, and utterly delicious.
4.59 from 48 votes
Print Pin Rate
Course: Desserts
Cuisine: Southern, Vintage
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 30 servings
Calories: 189kcal
Author: Lana Stuart

Ingredients

  • 1 cup butter softened (2 sticks)
  • 2 cups sugar
  • 3 eggs room temperature
  • 2 tbsp buttermilk
  • 5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp vanilla
  • Additional sugar for sprinkling
Prevent your screen from going dark

Instructions

  • 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.
  • 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 ¼ to ⅓ of the dough at a time, roll dough to ¼” 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.
  • 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

TIPS:
  • 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 make rolling the dough easier, use either waxed paper or parchment paper. Place one piece on your countertop, 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.
VARIATIONS:
  • You can vary your tea cakes by adding lemon zest, nutmeg, or cinnamon.
  • 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.
MORE HINTS:
  • Store tea cakes at room temperature in a covered container.
  • Pair your tea cakes with ice cream, mixed fresh fruit, or fruit jams and preserves.
  • Try dipping them halfway in melted chocolate for a real treat!

Nutrition Information

Serving: 1g | Calories: 189kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 104mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 215IU | Calcium: 9mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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-- This post was originally published on March 1, 2011.

About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

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Reader Interactions

Comments

  1. Deborah :) says

    March 24, 2021 at 1:36 pm

    5 stars
    This has become a favorite at our house. I use half butter and half butter flavored Crisco and half vanilla half almond extract. They are so delicious. We love them plain but will use cookie cutters and decorate for special occasions. Thank you so much for this recipe!!!

    Reply
    • Lana Stuart says

      March 24, 2021 at 3:50 pm

      I'm so glad to hear that your family likes them, Deborah! They're an old, old favorite of mine.

      Reply
  2. Judy says

    March 05, 2021 at 7:44 am

    5 stars
    Thank you! I tried a million recipes and this by far was the best!

    Reply
    • Lana Stuart says

      March 05, 2021 at 2:31 pm

      You're welcome! I'm so glad I could help you find a great recipe.

      Reply
  3. MrsSW says

    April 14, 2020 at 10:23 pm

    Lana, I wonder if the teacakes can be made as slice and bake? Rolled cookies are just to fiddly for me these days.

    Good memories of good food...

    Thanks,
    Sheila

    Reply
    • Lana Stuart says

      April 15, 2020 at 9:10 am

      I've never done that, but it might work. Just don't know for sure. Why don't you give it a try and let me know how it turns out?

      Reply
    • T says

      August 02, 2020 at 2:44 pm

      5 stars
      In response to MrsSW,
      This recipe is nearly exactly like my family's recipe which is how I know it's a good one! Our recipe actually calls for creating rolls and then slicing and baking. The result is a more cakey cookie. Both ways create tasty ones. Shaped cookie cutters are though fun for themes.

      Reply
    • Shandle Pearson says

      August 07, 2020 at 5:16 pm

      How did the tea cakes come out without chilling them.

      Reply
  4. Joan Hawkins says

    March 23, 2020 at 9:23 am

    Sounds pretty much like the foods I grew up with in central south Georgia. I had been looking for my grandma's tea cake recipe and went through quite a few before I finally gave up. But, I did find where her sister shared in in her church cookbook. I am actually scared to, I am afraid it wont taste likes hers because it wont be her making them.
    Keep the wonderful recipes coming. I save atleast q or 2 from every email. Hope you are are staying safe down there. My home town just reported their first class yesterday.

    Reply
    • Lana Stuart says

      March 23, 2020 at 11:02 am

      I hope you'll give this recipe a try, Joan. I think you'll be pleased with it.

      Reply
  5. Denise Devers says

    January 21, 2020 at 4:11 am

    Like everyone else said, your post was awesome & brought back so many good memories! I was raised in Texas in a small country town right on Red River, North of Wichita Falls called Burkburnett. My Mother, Grandmother & aunts were the best cooks ever, I was introduced to the Tea Cakes @ Vacation Bible School. We'd get 1 with a glass of Kool-aid & you couldn't wait until the next day to get another. Nobody could cook Cornbread Dressing, Fried Chicken, Pinto Beans, Fried Okra, Cornbread, Fried Potatoes with Onions in the pan & Fried Salmon Croquets like my family did ? I never even missed the meat when we didn't have it. I very rarely fry anything anymore, but back then, seems everything was fried! Again, thanks so much for the memories & the recipe. I'm making these tomorrow for my husband & grandsons.

    Reply
    • Lana Stuart says

      January 21, 2020 at 9:13 am

      You're welcome, Denise! Hope everyone enjoys the Teacakes :-)

      Reply
  6. Charlotte Moore says

    December 21, 2019 at 9:47 am

    I was searching for a good teacake and came across yours. I made them and my husband loves them. I enjoyed reading your story about your family and their cooking.

    We live in North GA about 40 miles north of Atlanta.

    Reply
  7. Dianne Evans says

    July 11, 2016 at 10:32 am

    Love your tea cake recipe! I have my Aunt Jessie's tea cake recipe...She told me to cut them out with a "snuff can"!!!! That's how she cut them out. Haven't been able to find a snuff can, haaaa but my 3 inch biscuit cutter works just fine!!!! I grew up in Ochlocknee...very familiar with Colquitt! Love your site!

    Reply
  8. Karen says

    February 29, 2016 at 8:58 am

    These are very delicious!!! But I have a question, can I use the boxed cake flour?

    Reply
    • Lana Stuart says

      February 29, 2016 at 9:37 am

      I wouldn't recommend it. Cake flour would change the texture dramatically.

      Reply
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Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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