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.
Lana your recipe is great ,my tea cakes were a big hit ,shared them at a business meeting. I iced them with a lime glaze and added Pumkin spice .yummy!! Thank you for sharing.
Glad you enjoyed the recipe, Marcia!
The tea cakes tasted good, just not as light tasting as I remember. Not sure if I over mixed the dough. Will have to try again before I move on to find something with a lighter cake like texture. Overall not bad. Thanks for sharing
I hope you’ll give it another try. Be sure to roll the dough at least 1/4-inch thick. Tea cakes won’t have the exact interior texture you’d expect from a cake, but they won’t be quite as dense as a cookie, either.
This recipe DID NOT disappoint! Followed directions exactly as written and these came out delicious. However, I did extra on my vanilla extract😁. This recipe is definitely a keeper!
Thanks for sharing 🙂
Thank you for letting me know that you enjoyed the recipe! It’s definitely an old favorite in our family.
Hi, I grew up in Colquitt also! Walked uptown every week to library. Mayhaw Festival started during that time. We were served tea cakes with school lunches a couple times a week. I have looked for recipe for those school lunch cookies. I hope this is it. Not tried one with buttermilk. 🤞 Will try recipe tomorrow.
Hi! Yes, we did use to walk uptown, to the library, anywhere really. It was a very safe place to grow up! Hope you enjoy the recipe.
Can I use regular milk in place of the buttermilk?
I suppose so, but your tea cakes certainly won’t taste the same.
you can make your own buttermilk, just add vinegar to regular milk. proportions on Google. only takes a few minutes for it to activate.
Yes, you can. However, I’ve never found that “buttermilk” created in this way works very well in baking. If I need to make some, though, I prefer lemon juice over vinegar. Lemon juice gives a more mellow flavor whereas vinegar gives an acid tang. The proportions are 1 tablespoon lemon juice (or 1 tablespoon vinegar) plus enough whole milk to make 1 cup. Stir gently and let sit for 5 minutes.
Your recipe is very good but what can I use instead of eggs
Thank you
Sorry, I can’t help. I’ve never tested this recipe with a substitute for the eggs.
I grew up in southeast Alabama in the Sixties and Seventies. My grandmother always had her famous tea cakes on hand. She used a Waterford cut glass water glass to press an impression onto the tea cakes and then sugar. You’re right – give me a tea cake and I am five again.
I grew up here in Vermont and my mom made these, only with the addition of freshly-grated nutmeg to the dough. Just enough to barely taste, but what a wonderful flavor the cookies had! She would also press in 3 large raisins on the top just before baking. Only 3 – tradition! Such good memories…
The regional differences in recipes are so interesting! Thanks for sharing your memory.
Lana, “so 1965” people don’t realise what they are missing! I’ve so many memories.
Mine do differ to yours on teacakes. Ours were in the bread direction with currents. Shape of a US dinner roll but much darker. We split them, toasted them and lathered on the butter (if we could afford it. Marge if not). Boring World if we were all the same though 🌍😂. Love your site. Thanks.
Sounds like British (English) tea cakes. We thoroughly enjoyed those when traveling in Ireland and Scotland.
Made these yesterday and they were delicious! Big hit with the family. I sprinkled cinnamon and sugar on some of them. YUM!
So happy to know your family enjoyed them!
I have made these tea cakes for four years and everyone loves them best ever recipe
Excellent! This is my first time to bake or eat tea cakes. They are for a tea party themed baby shower. I followed the recipe exactly as written. Ended up refrigerating the dough for 48 hrs, rolled and cut as instructed. The tea cakes turned out perfect in color, shape and taste. On the 3rd and 4th batch, I added a little sugar and then sugar/cinnamon before baking. Scrumptious! A few tips: roll dough to 1/4” as directed and don’t over bake. Any thinner and the cookies tend to over bake and become crispy throughout. Thanks for the recipe!
Happy to know that you enjoyed the recipe! Yes, you’re right – they should not be rolled thin.
My 78 year old husband wanted me to make him some “tea cakes like Momma used to make”. Since I was the recipient of his Mom’s recipes, I went digging. I found it…BUT there was no mention of flour at all. So, I turned on my iPad and searched Old Fashioned Tea Cakes. When I got to yours, I knew immediately I had THE recipe. Other than the flour, they were exactly the same. I had worked in the kitchen with her enough that I knew the basic prep, but your comments were very helpful. Bottom line, I made two double batches. Amazing!!!! I made the mistake of sharing with his four siblings. So now I spend a lot of time making tea cakes and the next two generations are loving them also. Thank you!
My pleasure, Betty! My original recipe was from my great-aunt and her instructions said “enough flour to make a stiff dough.” It took me a couple of tries to figure out the exact amount needed :-)
Good my mom’s English and she loved these. With ta in afternnon.
Am 70 years old, I grew up on southern tea cakes. This was always a Saturday afternoon treat.
Perfect and not too sweet.
I agree!
These tea cakes are delicious! They were also very easy to make. Thanks for sharing this recipe.
So glad you liked them!