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.
Can you make these using self rising flour?
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.
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.
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.
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!!!
I’m so glad to hear that your family likes them, Deborah! They’re an old, old favorite of mine.
Thank you! I tried a million recipes and this by far was the best!
You’re welcome! I’m so glad I could help you find a great recipe.
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
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?
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.
How did the tea cakes come out without chilling them.
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.
I hope you’ll give this recipe a try, Joan. I think you’ll be pleased with it.
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.
You’re welcome, Denise! Hope everyone enjoys the Teacakes :-)
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.
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!
These are very delicious!!! But I have a question, can I use the boxed cake flour?
I wouldn’t recommend it. Cake flour would change the texture dramatically.
I remember these cookies. My grandpa would dip them in his coffee
Are they crisp, not hard though? I have an older friend who talks about them being crisp and would like to make some for him. I didn’t get my grandma’s recipe. I will try these.
Carol – they’re not hard at all. The outside is slightly crisp and the inside is slightly soft.
Thank you for this wonderful recipe! I remember teacakes from my Great Grandmother’s house in Michigan. I was seven years old! They are the perfect treat. Not to sweet–just right.
The Tea cake delicious!!!-Do you have a recipe for the Old Fashioned Gingerbread that was sold at community stores back in the 50’s. (the name would vary sometime be called Bear Track, old fashioned ginger tea cake) I would love to have the recipe, about ten years ago, I was visiting east Tx (Longview) and discovered them at a neighborhood grocery store and they were made locally by Mallery Bakery, bakery has since going out of business. can you help me out with the recipe? Look forward to hearing from you.
Love the way you look at food and family. So happy you are bringing some of the older recipes back. A good recipe is a good recipe. I have spent years looking for certain recipes from my childhood and young adult years. These teacakes are one – my husband grew up in Atlanta. I finally found one very similar to the teacakes his loved grandmother made . It did not call for eggs. I’m happy to try this one.
Love your stories and your recipes. There are always going to be haters. Just ignore them. The old recipes are the best.