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The BEST Southern Tea Cakes Recipe EVER!

Home » Dessert and Baking » Cookies » The BEST Southern Tea Cakes Recipe EVER!
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Perfectly buttery, rich, soft and flavorful with the perfect texture, this Southern Tea Cakes Recipe (or tea cake cookies recipe) is the BEST one online!!  They are the perfect cross between the chewiness of my Chewy Chocolate Chip Cookies and the crispness of this Shortbread Cookie Recipe , you will feel like you are right in the South after making and serving these, not to mention eating them.  Serve them with Southern Sweet Tea and truly enjoy this southern delicacy.

Close up of bitten into tea cake on top of several cookies in tin

How to Make Tea Cakes

The traditions of southern tea cakes recipe making in my family vary.  On my dad’s side of the family, southern tea cake cookies were made with molasses.  On my mom’s side, they wouldn’t dream of adding molasses.

Overhead of Tea Cakes scattered on light gray background

The funny thing is that both sides reside in Mississippi though in different regions.  You would actually think they lived states or even worlds apart based on the differences between their upbringings.  I find it interesting how a couple hours drive can completely alter what is acceptable food ingredient protocol in traditional southern baking.

Regardless of which southern tea cakes recipe one prefers, no one in the South can deny the crucial role tea cakes play in their heritage.  They are almost part of a religious experience.  My parents both describe in great detail the remembrances of southern tea cake cookies prepared by their mothers and grandmothers and even great grand mothers for special occasions or just regular days.  But what makes a southern tea cake so darn special?

What are Tea Cakes?

Overhead of Southern Tea Cake Recipe in a tin against light gray background with butter in small bowl

Southern Tea Cakes have an incredibly powerful and colorful history within the African American community. Culinary historians say the cookie may have been slaves’ version of the English tea cake. With very little supplies, enslaved Africans took what was available and made their own version. Tea cakes became a comfort food and then a special treat during the holidays. With many families migrating North at the end of slavery, many foods of the South by slaves were left behind. Families wanted to begin new traditions and leave behind reminders of oppression. But fortunately, the Southern Tea Cakes recipe were a tradition that continued through the years.

How Are Old Fashioned Tea Cakes Different From Russian Tea Cakes?

A Traditional Southern tea cakes recipe makes simple cookies with more of a cake like taste.  They have been pared-down ingredient list which results in a simple flavor. The term “tea cake” comes from the fact that the cookie lends itself to being paired with a cup of hot tea. Ideal, but not necessary. Don’t be surprised if you find these cookies to be a tad on the bland side. They’re not meant to be as flavorful as the layered and deliciously flavored cookies we’re used to. That does not make them any less than incredibly tasty. Some say tea cakes remind them of sugar cookies but they remind me more of a pound cake in cookie-biscuit form.

Russian Tea Cakes are usually much thicker and rounder in look and most times have been coated in confectioner’s sugar.

A stack of Tea Cake recipe with bitten cookie on top

These look like simple butter cookies (which is why they are sometimes called tea cake cookies) but they have a bit more of a cake consistency. To me, they are just plain fabulous.  They are the best of both worlds.  

They are buttery, rich, subtly sweet, and soft. Their bottoms are light golden brown and barely crisp, while the edges are slightly chewy. Am I making you hungry yet? Everything you love about dessert is rolled into this recipe, and you won’t believe how simple it is to make that happen.

The recipe ingredients are the same as typical butter cookies but the ratios produce something slightly different. I think they are somewhat similar to my Butter Ricotta Cookies recipe in terms of flavor but they are very unique if you have never tasted them. All the ingredients are ones you can typically find in the everyday pantry; making these cookies both accessible and hassle free. I encourage you to also take this recipe and turn it into your own. While these cookies are delicious on their own, they also create the perfect canvas for additional flavor. I’ve tried so many different versions of Southern Tea cakes that use “a secret family recipe” and each one has tasted wonderful. There’s just no way you can go wrong.  If you want to dress up my recipe, feel free to add cinnamon, nutmeg, or even lemon zest; but, before you do, I recommend trying the recipe in its traditional form. Then you can build it up just the way you’d like!

How to Make Tea Cakes with Molasses

Extreme Close Up of bitten Tea Cake on top of tea cakes

This vintage recipe is one of my favorites because the texture is how the originals were made.  They also remind me of the wonderful somewhat chewy texture of these brownie cookies too.

Because my dad’s family made tea cakes with molasses, you can easily replace a lot of the granulated sugar in this recipe to add the molasses flavor to this.  It will also darken the cookie mixture.

Tips For The Perfect Cookie Dough

For this dough, I begin by whisking together all of the dry ingredients.  By doing this upfront, you will be able to fully incorporate these well mixed ingredients right into your dough.

As you begin mixing this dough with the remaining ingredients, you will notice that the dough for tea cakes is a bit thick.  This can make this a little harder to work with since it isn’t as pliable.  However it still needs to go into the refrigerator to firm up further.  About an hour is necessary.

Once you begin baking the tea cakes after the recipe is firm, you will only need to use the warmth of your hands to take just about a tablespoon of dough and flatten it some.  It will become much more workable and pliable.

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These are very similar to the ones I grew up eating time and time again. I plan on passing this recipe down for years to come because I believe in the importance of traditions.They truly shape who we are in a way that most things can’t. They end up defining our ideals. Now that I am a mother, I continually think about the things I am choosing to pass down to my daughter. Recipes carry stories with them; they are easily preserved and capable of nurturing beautiful family moments. I simply can’t wait to one day hear their memories of the special occasions and times we have shared with these traditional Southern treats.

Close up of bitten into Southern Tea Cake on top of several cookies in tin

Southern Tea Cakes

The best (and easiest) Southern Tea Cakes Recipe (or tea cake cookies recipe) is here! You will feel like you are right in the South after making and serving these, not to mention eating them.
3.68 from 40 votes
Print Pin Rate
Course: Snack
Cuisine: Southern
Keyword: classic recipes, family recipes, southern recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 180kcal
Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

  • 1 stick unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

Instructions

  • In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
  • In the bowl of your mixer, add butter and sugar and cream together on high speed until fluffy and smooth (about 4-5 minutes).
  • Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
  • Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
  • After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
  • Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
  • Line your cookie sheet with parchment paper.
  • Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
  • Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
  • Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
  • Cool for 5-10 minutes and serve.

Notes

Remember to make sure your ingredients are room temperature.   They will incorporate much better and create a wonderful well mixed dough.

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 78mg | Potassium: 22mg | Sugar: 12g | Vitamin A: 260IU | Calcium: 7mg | Iron: 0.8mg
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Comments

  2. Ida Duplechin says

    January 20, 2019 at 10:25 am

    This is a delightful recipe. Both my mother’s family made their recipe and my father’s Tante Terese had her own. These cookies baked up in wood-fired stoves as well as they do in electric ovens and lasted in the high humidity w/o problems. They were kept in pantries in various containers that were not airtight and were always delicious. Etiquette (visiting) dictated 2 only per person. However, at home my mother made large versions and we could have more than 2/day, if they were in the house. Once my sister and I used duck eggs to make the recipe and had to double all the ingredients b/c the duck eggs are so much larger than chicken eggs. Fortunately, my mother did not find out why we had so many cookies. However, her finely tuned taste buds knew there was something different. Thanks for the good memory.

    Reply

  3. Sondra says

    December 12, 2018 at 11:43 am

    My grandmother passed in 1987 and the last time I remember her making them with nutmeg was in the 60s. About 10 years ago my mother tried to remember how they were made & I tried it but they weren’t quit right. I will use your recipe and add nutmeg for my familiar back in the day memory. Thank you.

    Reply

  7. Dedra says

    December 8, 2017 at 1:23 pm

    This recipe is perfect. I agree- Tea cakes are important to our Southern Heritage. I think I will make some this weekend. I had been asking for some for months, and my co-worker made some using this recipe. They were soooooooooo goood with my morning cup of coffee!

    Reply

  8. Dedra says

    December 8, 2017 at 1:20 pm

    This recipe is perfect. I agree- Tea cakes are important to hour Southern Heritage. I think I will make some this weekend. I had been asking for some for months, and my co-worker made some using this recipe. They were soooooooooo goood with my morning cup of coffee!

    Reply

      • Peggie says

        November 30, 2017 at 7:23 pm

        I remember my grandmother coming in from the cotton field early, in order to cook supper. She would sometimes whip up a batch of tea cakes in 20 minutes. What I remember is how good the dough was, and the smell when they came out of the oven

        Reply

        • Jan says

          March 23, 2019 at 3:02 pm

          LOL. We have almost the same memory. My grandmother would come in from either picking cotton or from feeding the cows to cook supper and of course back then, they never failed to cook something sweet. On Sundays, it was usually a huge cake or pie made from scratch but during the week or saturdays it was Tea Cakes. Hers were the best because she used bananas. It’s been over 40 yeas and I still crave them.

          Reply

  10. Holly says

    August 8, 2017 at 5:42 pm

    I can’t see the measurement for the amount of cream. Cream is mentioned with blending the butter and sugar.

    Reply

  11. Dauphina says

    January 11, 2017 at 2:15 pm

    I love your recipe for southern tea cakes, I misplaced the recipe and I asked my co-worker to help me find it on Pinterest. After a couple of hours, she found the recipe and decided to follow you. Thank you for posting this recipe, I just love this tea cake recipe with a lemon glazed drizzles on top.

    Reply

  12. Karen says

    February 28, 2016 at 1:57 pm

    I’ve been trying to find a tea cake like my grand mother’s… I so hope this is it. She too was from Mississippi, and I can’t seem to find one close to her’s. The one noticeable difference is she used nutmeg, and rolled them out and cut them with a drinking glass. And you’re spot on with the differences between the cooking styles in Mississippi. Both of my parents were from Mississippi and didn’t meet till the moved to Cleveland Ohio. My maternal grandmother was by

    Reply

  13. Erika says

    January 5, 2016 at 8:21 pm

    I made these tonight because I wanted to bake something sweet, without having to buy additional ingredients. They are delicious and taste just as you described. Mine were a bit thicker than yours, but it may be because I used too much dough or because I used a medium egg, instead of a large one.

    These were easy to make and my husband was pleasantly surprised by the homemade treat. Thanks again for this wonderful blog.

    Reply

  14. Stephanie says

    February 19, 2015 at 4:25 pm

    Great memories! My Grandma was a wonderful cook & baker. She made tea cakes every year for Christmas. They are so simple, yet so delicious.

    Reply

    • Jocelyn (Grandbaby Cakes) says

      March 1, 2014 at 6:56 pm

      Thank you so much Sarah! These are actually perfect with a cup of tea! Or served alone.

      Reply

  21. Manhattan Image and Style says

    February 20, 2014 at 8:27 pm

    A tea cake? That sounds amazing! I have to try one ASAP! 😉
    You have such a lovely blog!

    Feel free to visit my blog as well! There are tons of tips on fashion, beauty, style, health, personal growth and more! <3

    Diana
    http://www.ManhattanImageandStyle.com
    New Blog Post: How To Look Well-Rested

    Reply

  25. Tonia says

    February 20, 2014 at 2:26 pm

    I don’t think I’ve ever had tea cakes but they look really good! I was just talking to my husband yesterday about how different food is for different areas of the US. It is really interesting!

    Reply

  28. Tonia says

    February 20, 2014 at 3:32 am

    These look good, but now I’m curious about the ones made w/molasses! Just found your site and looking forward to perusing it! 🙂

    Reply

      • Feleshia says

        June 23, 2014 at 3:20 pm

        Did you ever try the tea cakes with molasses? My mom told me to omit the sugar and use syrup instead since I did not have molasses on hand. This is how she always made hers.

        Reply

        • Jocelyn (Grandbaby Cakes) says

          June 23, 2014 at 4:13 pm

          Hi Feleshia, my dad’s side of the family made tea cakes with molasses but I never tried it like that. It is definitely on my list of things to try this year! Let me know how yours turn out! It would be even better if you posted a pic on my facebook wall so I can see your gorgeous teacakes!

          Reply

  35. Monica says

    February 19, 2014 at 1:37 pm

    I love learning about Southern traditions, particularly when it comes to food. I feel like I’m missing out; I don’t think I’ve ever had a tea cake like this. I can picture them on a special occasion and I imagine it’s wonderful with some tea in the afternoon. Thanks for sharing your recipe.

    Reply

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