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
Prep Time: 20 minutes
Chill Time: up to 8 hours
Cook Time: 9 minutes
Total Time: 8 hours, 29 minutes
Servings: 30
Cuisine: Southern, Vintage
Cooking Method: Oven
Primary Ingredients: Flour, butter, sugar, eggs, buttermilk
Skill Level: Easy
DO MORE WITH CHATGPT
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
“My grandmother used to make these for me. So thankful to find an authentic recipe!“
— Karla
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
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
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 so it creams properly with the sugar. This is what gives the tea cakes their tender, slightly cakey crumb. I would choose a high-quality butter such as Land o’ Lakes for this recipe.
- Sugar — Plain, white granulated sugar is all you need here. It provides the classic pale color and clean sweetness. You’ll also add a sprinkle on top before baking.
- Eggs — They should also be at room temperature. Cold eggs can cause the creamed butter and sugar to separate, so let them sit out alongside the butter before you get started.
- Buttermilk — It’s only a small amount, but its tanginess balances the sweetness and also reacts with the baking soda to lift the batter. If you don’t have it on hand, here’s how to make a substitute.
- Flour — You’ll need plain, all-purpose flour; I can always recommend White Lily! Measure it carefully and don’t pack it into the cup, since too much flour is the most common reason tea cakes turn out dry.
- Baking soda — Gives the tea cakes their slight rise and keeps them from turning out flat.
- Vanilla extract — No need to spend a lot for fancy vanilla to use in this recipe. A standard brand like McCormick is great, and with such a short ingredient list, its flavor really comes through.
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.
Want to save this?
I'll email this post to you, so you can come back to it later!
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 and Answers: Old Fashioned Southern Tea Cakes
- How do I store tea cakes?
Store tea cakes for 7-8 days at room temperature in a covered container. - Do you have any serving suggestions to go with Southern tea cakes?
Tea cakes are great with ice cream, mixed fresh fruit, or fruit jams and preserves. - How about an idea for dressing tea cakes up a bit?
Try dipping the tea cakes halfway in melted chocolate for a real treat! - How long can I keep the unbaked tea cake dough in the refrigerator?
The dough can be stored in the refrigerator for up to two days. It can also be frozen for one month.
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.
Thank you for stopping by. It means a lot to have you here.
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.
what a wonderful site. I was recently going through my Bigmama’s recipes, and found the recipe for teacakes. I made them and the memories flooded back. I was trying to explain what teacakes are to my husband (he is afflicted by being a Yankee, but we don’t hold that against him, we just take his hand and try to lead him down the right road). Your recipe was right on. The only difference was that my Bigmama did not ever cut out the cookies as we were always in too much of a hurry for her teacakes, that she cut them up (southern dumpling style) and baked them. Wonderful memories – great piece of southern heritage!
Thank you so much, Kim. It’s comments like yours that keep me writing, cooking, and photographing for this little blog. If you have any other Southern favorites you’d like to see here, please be sure to let me know!
I love this post! When I saw the tea cakes it took me right back to my elementary school days in Richland Ga. The lunch ladies use to make them for us. What town are you from? Thanks for this post. I loved it!
Brandy – I’m so glad you enjoyed the post and that it brought back fond memories for you! I’m from Colquitt in Miller County. Far southwest corner of the state.
I am from SW Georgia also, but a little farther SW than you. I was born and raised in Thomasville. Married a Marine and moved to Onslow County North Carolina (home of Camp LeJeune). We only moved once (Hawaii) then moved back.
Love your stories, and could fill a book of my own.
I hope to try your Tea Cake recipe as soon as the Christmas rush is over and I can slow down a little. My grandma always made them, I can’t remember her making anything else. I have tried so many different recipes, they just don’t taste like hers. And I have asked all of her kids if they remembered the recipe, I don’t think they were allowed in the kitchen when she was cooking.
Cook on Southern gurl.
Lana,
This past summer our son and his wife asked us to come to the beach and visit them while they were on vacation. They have a five year old daughter , and a nine year old son. I decided I would take some desserts. First I made a pound cake for the adults, and then I decided I would make a chocolate cake for the nine year old boy that he loved, and then I pondered what to make for our sweet Caroline. I decided to make the teacakes because my mom had made them many times when I was a little girl. When it was dessert time the night we got there, I opened up the two cakes and Caroline asked what I had made for her. When I opened the tupperware container and she had to look inside. She looked up at me with her big eyes and said, “Grandma, Those are just plain cookies.” I was so afraid she was not going to like them. After she ate the first one she wanted another and she and her brother finished them while we were there. Now she begs me to make them for her. She says they are the best teacakes in the world. So maybe I have started a memory that they will carry with them after I am gone.
Lana,
I was sitting at my desk looking at recipes for tea cakes and ran across your lifetime of memories. Wow! did that take me back. I was telling my grandchildren about the same things. When I read Aunt Burr-niss’s name that really cracked me up. We had an Aunt Rose Ella (called in Florida) Aint Ro-zella. Too funny. I also come from a cooking family. My Mom is a great cook, you talking about good dressing ooh! I am also a great cook. We have a big family and I cook for them a lot, and when I cook I cook with lots of love. Thank you for the memory lane I just went down. God Bless you!
Lana, I read the recipe for the fried catfish, then the cheese grits. I lingered over the chicken and dumplings …. and then finally when I got here to the teacakes, I cried. Thank you so much for saving and sharing these heirloom recipes that feed our souls as well as our bodies.
Thank you so much! Your comment just made all the effort that goes into this blog completely worthwhile!
What a wonderful post Lana. I loved reading all about the memories you have via the food you create. Perfect!
Hi Lana, what a lovely site you have! I am now following you on twitter. My favorite thing about visiting food blogs besides wonderful recipes and beautiful food photography is to hear the stories of why a food became a comfort food and why it feeds the soul. It’s one of the reasons I started the hearth and soul recipe hop so folks could share these intimate memories! I love your tea cakes and I will be making them for my girls! all the best, alex@amoderatelife
My mama grew up in Dawson, GA, and I always loved hearing her stories of how it was “back in the day.” Your blog reminds me of her stories. She is also one that doesn’t especially love to cook, but she has a few really good things. And teacakes are one of the things she makes well.
Great post!
what lovely memories Lana and you know i’m a sucker for a good story!! i think that some of why i cook IS for those memories and i don’t care if it’s soooo ‘1965’ – in fact, i think those are the recipes i enjoy the most – it connects us to a place and time in our own history as well as connects us to those that have passed on – those recipes keep our stories alive!
Such a great story lana! What a lovely post, and the tea cakes look delicious :)
to me this is the best story (memory post). I love when people remember and associate the food with their memories. I’m sure these cookies are awesome!
Those tea cakes remind me of my “ma” she’s going to be 100 this year and she used to make those for me. I have her recipe.. reminded me I need to make me some ( unless your bringing me a treat to work Sunday !!!!)
I’ll still try yours cause they look yummy. Keep telling the storys we love to read them.
I dont remember when I saw a more perfect picture of this kind of cookie, the sparkle of sugar is magnificent would love to dive into the screen and grab one!
Wow, Claudia – thank you so much! I tried really hard to make that photo special and I liked the way it turned out, too.
Love your stories Lana.
I grew up in the burbs but so much of what you say was the same for me. Just a much simpler and carefree time.
It sounds like your Gama & I have something in common..”Just not born to be a cook” lol
Ha! Teri – you could totally make these teacakes. Really – they’re not difficult at all!
I grew up in Mobile, Al and have so many of the same food memories that you do. I remember the teacakes my grandmother used to make, they looked much like yours only not as perfectly round. I guess Nany didnt cut hers out with a cookie cutter or jelly jar! Thanks for the memories!(almost broke out in song there!)