Name: Old Fashioned Southern Tea Cakes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Southern American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup buttermilk

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There’s something truly magical about Old Fashioned Southern Tea Cakes—the kind of charm that brings back sweet memories of afternoons in your grandmother’s cozy kitchen, with light streaming in and the scent of nutmeg hanging in the air. They’re simple to make, beautifully tender, and delicately sweet, striking the perfect balance between cookie and cake. If you’ve never tried them or it’s been far too long since your last nibble, you’re in for an absolute treat with this time-honored recipe that’s brimming with Southern tradition.

Old Fashioned Southern Tea Cakes Recipe - Recipe Image

Ingredients You’ll Need

These Old Fashioned Southern Tea Cakes call for just a handful of pantry staples, but each ingredient plays a unique role in achieving the perfect soft, golden treat. Think of this recipe as a testament to how simple flavors, when combined just right, make magic in every bite!

All-purpose flour: Provides structure and gives these tea cakes their classic, tender bite.
Baking soda: Helps lift the dough so the cakes bake up light instead of dense.
Salt: Balances sweetness and enhances all the other flavors.
Ground nutmeg: Adds a warm, subtle spice that’s signature to classic Southern tea cakes.
Unsalted butter (softened): Brings richness and the melt-in-your-mouth texture you want.
Granulated sugar: Sweetens the dough just enough without overpowering the delicate vanilla and nutmeg.
Large eggs: Bind everything together and make the texture extra lovely.
Vanilla extract: Adds warmth and rounds out the flavors in each bite.
Buttermilk: The secret to that soft, tender crumb—it also adds a gentle tang.

How to Make Old Fashioned Southern Tea Cakes

Step 1: Prepare Your Baking Tools

Preheat your oven to 350°F (175°C) and get your baking sheet ready by lining it with parchment paper. This means less mess later and ensures your delicate Old Fashioned Southern Tea Cakes release perfectly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and that touch of nutmeg. This step not only evenly distributes the leavening and spice throughout the flour but also breaks up any lumps so your dough comes together beautifully.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy—this will take a few minutes, but don’t rush it. This step is what gives these Old Fashioned Southern Tea Cakes their signature soft texture.

Step 4: Add the Eggs and Vanilla

Beat in the eggs, one at a time, letting each fully blend in before adding the next. Then pour in the vanilla extract, swirling in that deep, cozy aroma that makes Southern desserts so special.

Step 5: Bring the Dough Together

Gradually add your dry ingredients to the creamed mixture, alternating with the buttermilk. The dough will be soft, almost like a thick cake batter; just mix until everything is combined—no need to over-mix. This process keeps the cakes tender and moist.

Step 6: Roll and Cut the Tea Cakes

Lightly flour your work surface, then roll out the dough to about 1/4-inch thick. Use a round cookie cutter (or even a drinking glass) to cut circles, then transfer each to your prepared baking sheet, about an inch apart—their edges will puff up as they bake.

Step 7: Bake and Cool

Bake for 8 to 10 minutes, just until the edges turn a gentle golden color. Avoid overbaking if you like your Old Fashioned Southern Tea Cakes soft and cake-like. Let them settle on the pan for a few moments before moving them to a wire rack to cool completely.

How to Serve Old Fashioned Southern Tea Cakes

Garnishes

A dusting of powdered sugar is a classic nod, adding just the right hint of extra sweetness and visual charm. You could also drizzle a light glaze or pipe a swirl of buttercream for a festive touch—go simple or dress them up as you like!

Side Dishes

Pair your tea cakes with a tall glass of sweet iced tea, hot coffee, or herbal tea for the coziest Southern spread. Fresh berries or sliced peaches make a lovely, refreshing contrast to the cake’s soft crumb. For a true tea party, add finger sandwiches and a bowl of whipped cream.

Creative Ways to Present

Stack them high on a vintage cake stand for an instant centerpiece, or wrap a few in parchment and tie with ribbon for the sweetest homemade gift. For gatherings, sandwich a bit of jam or lemon curd between two cakes and watch them disappear!

Make Ahead and Storage

Storing Leftovers

Keep your Old Fashioned Southern Tea Cakes fresh by storing them in an airtight container at room temperature. They’ll stay soft for up to five days, making them perfect for snacking or slipping into lunch boxes all week long.

Freezing

These tea cakes freeze wonderfully! Arrange them in a single layer in a zip-top freezer bag or airtight container, separating layers with parchment. They’ll be just as delightful up to three months later—simply thaw at room temperature before enjoying.

Reheating

Want to bring back that straight-from-the-oven warmth? Pop a tea cake in the microwave for about 8 to 10 seconds, or gently warm a few in a low oven until just softened. This revives both flavor and texture beautifully!

FAQs

Can I make Old Fashioned Southern Tea Cakes without buttermilk?

Absolutely! If you’re out of buttermilk, simply mix 1/4 cup milk with a teaspoon of lemon juice or white vinegar and let it sit for five minutes. This easy swap works just as well for soft, tender cakes.

Why do my tea cakes turn out dry?

Dryness often means the cakes were overbaked or had too much flour. Be sure to measure your flour carefully and bake only until the edges just start to turn golden—this guarantees a plush, cake-like bite every time.

Can I freeze the dough instead of the baked cookies?

Yes, you can! Prepare the dough and cut out the shapes as usual, then arrange them in a single layer on a baking sheet to freeze solid. Transfer to a freezer bag and bake straight from frozen, allowing an extra minute or two in the oven.

What’s the best way to get that classic tea cake shape?

A round cookie cutter gives you the traditional look, but feel free to use whatever shape inspires you—hearts, fluted circles, or even stars for a fun twist, especially with little helpers in the kitchen!

Are Old Fashioned Southern Tea Cakes supposed to be soft or crisp?

They’re meant to be soft and tender, almost cake-like, but with just a hint of golden crunch around the edges. If you prefer a crisper finish, simply bake an extra minute or two, but the classic Southern version is pillowy and delicate.

Final Thoughts

Whether you’re a lifelong fan or are just discovering the simple pleasure of Old Fashioned Southern Tea Cakes, this recipe promises melt-in-your-mouth nostalgia with every bite. Invite a friend, pour some tea, and make a fresh batch—you just might find a new favorite tradition in your own home.

Old Fashioned Southern Tea Cakes Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 24 tea cakes 1x
Diet: Vegetarian

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Description

These Old Fashioned Southern Tea Cakes are classic, tender cookies with hints of nutmeg and vanilla. Perfectly sweet and simple, they are a beloved Southern American dessert that pairs wonderfully with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add Eggs and Flavorings: Beat in the eggs one at a time, then add the vanilla extract.
Combine Wet and Dry: Gradually mix in the dry ingredients, alternating with the buttermilk, until a soft dough forms.
Roll and Cut: Lightly flour a surface and roll out the dough to about 1/4-inch thickness. Cut into circles using a cookie cutter and place on the prepared baking sheet about 1 inch apart.
Bake: Bake for 8 to 10 minutes or until the edges are just golden.
Cool and Serve: Let cool on the pan for a few minutes before transferring to a wire rack.