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.
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.
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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.
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
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
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.
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.
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.
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
Store them at room temperature in a covered container.
Tea cakes are great with ice cream, mixed fresh fruit, or fruit jams and preserves.
Try dipping them halfway in melted chocolate for a real treat!
You May Also Like ...
You May Also Like ...- Southern Fried Okra
- Real Simple Fried Chicken
- Turnip Greens and Corn Pone
- Old Fashioned Cornbread
- A Southern Classic - Pimiento Cheese
- Lacy Cornbread
- Easy Hot Water 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.
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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.
- 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
- 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.
- 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.
- 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
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.
-- This post was originally published on March 1, 2011.
Diane says
Can you make these using self rising flour?
Lana Stuart says
I've never tried these with self-rising flour, Diane. The reason is because the buttermilk and soda in the recipe are meant to produce a reaction that causes the cookies to rise slightly. I expect that if you make them with self-rising flour, you'd get a higher rise with a cake-like result instead of a cookie. If you decide to give it a try, I'd like to know how they turn out for you.
M. Bar says
I made these tea cakes and they are a hard as a rock not like my mother's I think they need more milk, your measurement must be wrong plus they are hard to roll out not pliable.
Lana Stuart says
I'm sorry you didn't have a great result from the recipe! I've literally made this recipe hundreds of times and never had hard cookies as a result. It's almost impossible to know what went wrong without actually being in the kitchen with you, but I can only guess that perhaps you mis-measured some of the ingredients.
Deborah :) says
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!!!
Lana Stuart says
I'm so glad to hear that your family likes them, Deborah! They're an old, old favorite of mine.
Judy says
Thank you! I tried a million recipes and this by far was the best!
Lana Stuart says
You're welcome! I'm so glad I could help you find a great recipe.
MrsSW says
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
Lana Stuart says
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?
T says
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.
Shandle Pearson says
How did the tea cakes come out without chilling them.
Joan Hawkins says
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.
Lana Stuart says
I hope you'll give this recipe a try, Joan. I think you'll be pleased with it.
Denise Devers says
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.
Lana Stuart says
You're welcome, Denise! Hope everyone enjoys the Teacakes :-)
Charlotte Moore says
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.
Dianne Evans says
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!
Karen says
These are very delicious!!! But I have a question, can I use the boxed cake flour?
Lana Stuart says
I wouldn't recommend it. Cake flour would change the texture dramatically.