Some recipes are more than just something to eat — they’re memories you can hold in your hand. These old-fashioned Southern tea cakes are exactly that for me. They taste like afternoons spent in my grandmother’s warm kitchen, where the air smelled of butter and sugar, and the sound of a screen door slamming meant someone was coming in for a treat. They’re the kind of sweet that isn’t showy, just simple and comforting — the sort of cookie you can have with a cup of tea, a glass of milk, or as a little reward in the middle of the day.
Why You’ll Love This Recipe
There’s a special charm in a recipe that doesn’t require anything fancy but delivers every time. These tea cakes are that kind of recipe.
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Perfectly Balanced Sweetness – Not too sweet, so you can enjoy more than one without feeling overwhelmed.
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Tender, Soft Center – That lovely cake-like texture in the middle with a light crisp on the outside.
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Simple Ingredients – Everything is probably already in your pantry.
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Family Tradition in Every Bite – A recipe that’s been loved for generations.
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Versatile – Perfect for tea time, dessert, or even tucked into a lunchbox.
I’ve made these for church socials, family reunions, and rainy days when we all just needed a little something warm and homemade. More than once, I’ve had someone bite into one and close their eyes like they’d been transported straight back to their childhood kitchen. That’s the magic in these cookies.
Ingredients & Kitchen Notes
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Butter – Room temperature so it creams smoothly.
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Sugar – Regular white granulated sugar is all you need.
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Eggs – Large, and at room temperature for better mixing.
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Buttermilk – Adds tang and tenderness; you can make a quick substitute if needed.
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Flour – All-purpose works fine; I love using White Lily for its softness.
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Baking Soda – Just enough to give a gentle lift.
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Vanilla Extract – A standard pure vanilla works perfectly here.
Tip from my kitchen: If you want to lean into tradition, try using half butter and half shortening. It gives a slightly different texture — one my great-aunt swore by.
Step-by-Step – How I Make Them
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Cream the Butter – Beat until pale and fluffy.
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Add Sugar – Gradually mix it in until well combined.
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Incorporate Eggs – One at a time, mixing after each.
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Pour in Buttermilk – Blend until smooth.
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Mix Dry Ingredients – Combine flour and baking soda in a separate bowl.
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Combine Wet & Dry – Mix slowly until just combined, then stir in vanilla.
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Chill the Dough – Shape into a disc or rectangle, wrap, and refrigerate for several hours or overnight.
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Roll & Cut – About ¼-inch thick; use a biscuit cutter or floured glass for rounds.
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Bake – At 400°F for 7–9 minutes until edges are lightly golden.
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Cool & Serve – Let them sit on the sheet for a few minutes before moving to a rack.
Tips for the Best Tea Cakes
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Keep the Dough Cold – Cold dough means cookies that hold their shape and bake evenly.
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Flour Lightly – Just enough on the surface and rolling pin to keep from sticking without toughening the dough.
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Roll Between Parchment – Makes cleanup easier and helps keep the dough smooth.
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Serve Fresh – They’re wonderful the day they’re made, but still lovely for a few days after.
Variations You Might Enjoy
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Add lemon zest for brightness.
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Mix in a pinch of nutmeg or cinnamon for a warm note.
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Use half almond extract for a fragrant twist.
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Sprinkle with cinnamon sugar while still warm for a spiced topping.
Tea Cakes
A cherished vintage recipe from the American South, these tea cakes are tender, lightly sweet, and wonderfully nostalgic—a cross between a soft cookie and a delicate cake. Perfect with a cup of tea, coffee, or a tall glass of milk.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons buttermilk
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Additional sugar, for sprinkling
Instructions
- In a large mixing bowl, cream the butter with a hand or stand mixer until light and pale yellow. Gradually add the sugar, beating well after each addition.
- Beat in the eggs one at a time, mixing thoroughly between each. Add the buttermilk and mix again until fully combined.
- In a separate bowl, whisk together the flour and baking soda. Reduce the mixer speed to low, then gradually add the flour mixture to the wet ingredients. Stir in the vanilla.
- Shape the dough into a disk or rectangle, wrap tightly in plastic wrap, and refrigerate for several hours or overnight.
- When ready to bake, preheat the oven to 400°F (200°C) and lightly grease two cookie sheets. If the dough has chilled overnight, let it sit at room temperature for 15 minutes before rolling.
- Working with one portion at a time (about ¼–⅓ of the dough), roll out to ¼-inch thickness on a lightly floured surface. Cut into rounds using a large biscuit cutter or a flour-dusted glass. Gather and re-roll scraps until all dough is used.
- Arrange the rounds 1 inch apart on the prepared baking sheets. Sprinkle lightly with sugar.
- Bake for 7–9 minutes, or until edges are just beginning to turn golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Keep the dough cold while rolling and cutting to prevent spreading in the oven.
- Store in an airtight container at room temperature for up to 7–8 days.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 139Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 55mgCarbohydrates 29gFiber 1gSugar 14gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Old-fashioned Southern tea cakes are more than a recipe — they’re a piece of family history, a nod to the kitchens that came before ours. They’re simple, yes, but that’s where the beauty lies. You don’t make these to impress; you make them to share, to connect, and to keep a tradition alive. Whether you enjoy them with coffee in the morning, tea in the afternoon, or just because you need a bite of comfort, they’ll always feel like home.
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