Old-Fashioned Southern Tea Cakes Recipe
Few treats capture the soulful comfort of Southern baking quite like Old-Fashioned Southern Tea Cakes. With their soft, pillowy crumb and delicate sweetness, these timeless cookies are woven into generations of family gatherings and afternoon porch chats. Each bite evokes a sense of history and heart, making them a beloved staple and a pure delight to share with loved ones over tea or coffee.
Ingredients You’ll Need
The charm of Old-Fashioned Southern Tea Cakes comes from their simplicity—each ingredient plays a crucial role in shaping the flavor, texture, and golden color we all crave. Let’s take a closer look at what you’ll need, and why each one deserves its spot in your mixing bowl.
- Unsalted butter (1 cup, softened): This gives the tea cakes their tender crumb and subtle richness, while also creating a melt-in-your-mouth texture.
- Granulated sugar (1 3/4 cups): Just the right amount for a balanced sweetness that allows the other flavors to shine.
- Large eggs (2): Eggs bind the dough and add essential moisture, keeping the cookies soft instead of dry.
- Vanilla extract (1 teaspoon): Vanilla brings warmth and aroma, rounding out the flavor profile beautifully.
- All-purpose flour (3 cups): Classic and reliable, flour is the backbone that holds the tea cakes together and ensures the right chew.
- Baking soda (1 teaspoon): Just enough to create a gentle rise, contributing to that signature pillowy texture.
- Salt (1/4 teaspoon): Salt balances out the sweetness and enhances all the other ingredients.
- Buttermilk (1/4 cup): The secret for a tangy depth and impossibly tender crumb; it’s what sets Old-Fashioned Southern Tea Cakes apart from any ordinary cookie.
How to Make Old-Fashioned Southern Tea Cakes
Step 1: Cream the Butter and Sugar
Start by letting your butter soften to room temperature—this is key for achieving that lovely, fluffy texture. Use a large mixing bowl and an electric mixer to beat the butter and sugar together. You want the mixture to look pale and feel airy; this is where the magic begins for light, tender tea cakes.
Step 2: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This careful step helps the dough stay cohesive and ensures the vanilla is evenly distributed, infusing the entire batch with warm, inviting aroma.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even leavening and prevents pesky lumps—nobody likes a surprise bite of baking soda!
Step 4: Mix with Buttermilk
Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk. Begin and end with the flour mixture to keep the dough soft but workable. Be sure not to overmix at this stage; a gentle hand yields the most tender Old-Fashioned Southern Tea Cakes.
Step 5: Shape the Cookies
Scoop out dough and roll into 1-inch balls, then place them on a parchment-lined baking sheet. Leave some space between each one as they’ll gently spread while baking. Flatten the tops slightly with the bottom of a glass; this old-school trick creates that traditional, homey look.
Step 6: Bake to Perfection
Slide the tray into your preheated oven at 350°F and bake for 10 to 12 minutes. Watch for edges turning lightly golden—resist the urge to overbake, as you want the centers to stay soft. Cool the tea cakes on the sheet for five minutes before transferring to a wire rack to finish cooling (if you can wait that long!).
How to Serve Old-Fashioned Southern Tea Cakes
Garnishes
A dusting of powdered sugar adds simple elegance, or you can brush the tops lightly with melted butter for an extra buttery sheen. For a hint of spice, sprinkle a whisper of cinnamon or nutmeg on warm tea cakes straight from the oven.
Side Dishes
A pitcher of sweet iced tea is a classic companion, or serve your Old-Fashioned Southern Tea Cakes alongside hot coffee for a cozy, satisfying pairing. Fresh berries and a scoop of vanilla ice cream also make for a delightful Southern-inspired treat platter.
Creative Ways to Present
Arrange the tea cakes on a tiered stand for a charming tea party vibe, or package them in pretty boxes to share with neighbors and friends. For a festive twist, drizzle with a simple glaze or sandwich a dollop of berry preserves between two tea cakes for an extra-special occasion.
Make Ahead and Storage
Storing Leftovers
To keep your Old-Fashioned Southern Tea Cakes soft and fresh, store them in an airtight container at room temperature. They’ll stay delightful for up to five days, making them perfect for baking ahead or gifting.
Freezing
Freeze completely cooled tea cakes in a freezer-safe bag or container, separated by parchment. They retain their flavor and texture for up to two months. Simply thaw at room temperature to bring back all their original charm.
Reheating
If you crave a warm-from-the-oven experience, pop a tea cake in the microwave for just 5–10 seconds or reheat gently in a low oven. This brings back that just-baked softness and aroma, making every bite comforting.
FAQs
Can I make Old-Fashioned Southern Tea Cakes without buttermilk?
Absolutely! You can use regular milk soured with a teaspoon of vinegar or lemon juice as a quick substitute. Buttermilk gives a distinctive tang and tenderness, but your tea cakes will still be delicious using this alternative.
Why are my tea cakes turning out too hard?
Usually, this happens if the cookies are overbaked or if you use too much flour. Be sure to measure flour properly by spooning it into your cup, and always pull the tea cakes from the oven when the edges are just turning golden.
Can I add spices or flavorings to the dough?
Of course! A pinch of nutmeg or cinnamon in the dough is traditional in many Southern kitchens. Lemon zest is also a popular addition for a fresh, bright twist.
Is it possible to chill the dough before baking?
Yes, chilling the dough for an hour or so can make it easier to handle and shape. It’ll also help the tea cakes hold their shape a bit more, with minimal spreading on the tray.
Are Old-Fashioned Southern Tea Cakes supposed to be soft or crunchy?
They’re best enjoyed soft and tender, with just a whisper of crispness at the edges. That satisfying, melt-in-your-mouth texture is what sets them apart from ordinary sugar cookies.
Final Thoughts
Baking Old-Fashioned Southern Tea Cakes is a joyful way to share a taste of tradition and home, whether you’re baking for a crowd or just craving a sweet afternoon pick-me-up. Give this recipe a try and let the warm, buttery goodness bring a little bit of Southern hospitality to your kitchen!
Print
Old-Fashioned Southern Tea Cakes Recipe
- Total Time: 27 minutes
- Yield: 30 tea cakes 1x
- Diet: Vegetarian
Description
These Old-Fashioned Southern Tea Cakes are soft and tender treats that pair perfectly with a cup of coffee or sweet tea. With a hint of vanilla and a touch of buttermilk, these cookies are a delightful taste of Southern tradition.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk
Instructions
- Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk, mixing just until combined.
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet, flattening slightly with a glass.
- Bake for 10–12 minutes until edges are lightly golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- For a hint of spice, add 1/2 teaspoon ground nutmeg to the dough.
- Enjoy these tea cakes with coffee or sweet tea for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 tea cake
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
