These Old Fashioned Southern Tea Cakes are a cherished classic, steeped in Southern tradition and nostalgia. Often described as a cross between a cookie and a biscuit, these tender, buttery treats are subtly sweet, delicately spiced, and perfect for any occasion. Whether enjoyed with a cup of tea (or sweet iced tea!), served at family gatherings, or gifted during the holidays, these tea cakes are a bite-sized reminder of simpler times. Let’s bake up this timeless recipe and bring a piece of Southern charm into your kitchen!
Why You’ll Love This Recipe
- Buttery & Tender: These cookies practically melt in your mouth, thanks to their rich buttery base.
- Subtly Sweet: Unlike overly sugary cookies, tea cakes have a gentle sweetness that pairs beautifully with tea or coffee.
- Versatile: Customize with sprinkles, icing, or spices to make them your own.
- Perfect for Sharing: These cookies are ideal for gifting, potlucks, or afternoon tea.
Ingredients You’ll Need
For the Tea Cakes:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 tsp ground nutmeg or cinnamon for a hint of spice
For Decoration (Optional):
- Powdered sugar for dusting
- Simple glaze (mix powdered sugar with milk or lemon juice)
- Sprinkles or colored sugar for festive flair
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and optional spices. Set aside.
2. Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract until combined.
3. Mix in the Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- If the dough feels too soft, chill it in the refrigerator for 15–20 minutes to firm it up.
4. Shape the Cookies
- Lightly flour your work surface and roll out the dough to about 1/4-inch thickness.
- Use a round cookie cutter (2–3 inches in diameter) to cut out the tea cakes. Re-roll the scraps as needed.
- Optional: Use decorative cutters for special occasions or holidays.
