These tea cakes from my Mississippi big mama have been passed down from generation to generation. They are soft, buttery and the perfect mix of cake and sugar cookie textures. Old schoolers used to serve them with tea or at holidays. I’ve made a few tweaks in testing to ensure they come out perfectly in your kitchen. These are the Southern classic that are done just right.
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Tea Cakes Ingredients
- Unsalted Butter: You can also use salted butter here. Just leave out the salt in the recipe if you make this swap.
- Granulated Sugar: You can swap in brown sugar or even molasses like my daddy’s grandmother used to do.
- Egg: Just one binds the batter together.
- Pure Vanilla Extract: You can swap this for any extract you like from almond to lemon.
- All-Purpose Flour: You can try a cup-for-cup gluten-free option here though the texture might change a little.
- Salt: Just a pinch! It helps balance the sweetness.
- Baking Soda: Check your expiration date to make sure it’s good to go.
How to Make Tea Cakes
Make the Tea Cake Dough
Step 1: Whisk together flour, salt, and baking soda.
Step 2: In your mixer, beat together butter and sugar until fluffy.
Step 3: Add in the egg and vanilla and keep mixing until it’s smooth.
Step 4: Slowly add the dry ingredients into the mix.
Step 5: Mix after each addition only until just combined. Don’t overdo it.
Step 6: Cover the bowl or place the dough in a freezer bag and refrigerate it for at least an hour.
Bake Them Up!
Step 7: Scoop tablespoon-sized balls of dough.
Step 8: Smooth the balls, place them on a baking tray, and flatten each one slightly.
Step 9: Bake the tea cakes for 9-11 minutes or until the edges are golden.
Step 10: Once they are cooled a bit, serve them up.
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Southern Tea Cakes Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1/4-1/2 tsp ground nutmeg optional
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 mix together on high speed until fluffy and smooth (about 4-5 minutes).
- Turn mixer to medium speed and add in one egg, vanilla extract and nutmeg, if using, 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
How to Store Tea Cakes
To keep your Southern Tea Cakes tasting just as amazing as the day they were baked, store them in an airtight container at room temp boos.How long will old fashioned tea cakes last?
They’ll stay fresh for up to 5-6 days. Keep them away from direct sunlight and some place cool such as the pantry or cabinet.Can I freeze them?
Yep, for sure boos! Just make sure they’re tightly wrapped, pop in a freezer bag, label with the date and they’ll be good for up to three months.Nutrition
Recipe Tips
- Mix Dry Ingredients Separately: By doing this upfront you can fully incorporate these well-mixed ingredients right into your dough without overmixing.
- Refrigerate the Dough: It needs to firm up for at least an hour for the best results.
- Get Those Hands Working: The warmth of your hands to shape dough makes it more workable making it easier to flatten down y’all.
- Tender Cookies: Make sure you don’t overmix the dough or overbake your cookies which may change their soft texture.
- Cool on the Pan: The cookies will be soft when you first remove the tray from the oven. I like to let them cool slightly on the pan which firms them up slightly making them easier to move.
Recipe Help
Y’all know ovens often bake differently so use my timing as a guideline. Most important look for a change in color around the edges of the cookies. When the edges start to look slightly golden they’re good to go.
The likely cause is an uneven oven temperature or the pan may be too close to the oven’s heating element which can cause burning or excessive browning. Make sure you check your oven temperature with an oven thermometer to ensure accurate temperatures and place the oven rack closer to the center of the oven.
Use a cookie scoop if possible boos! It’s such a great investment because not only does it create even-sized cookies but it also makes the process a bit easier. If you don’t have one a tablespoon measure makes a great sub!
Best Cookie Recipes
- Lemon Tea Cakes
- Butter Ricotta Cookies
- Sugar Cookies
- Eggnog Cookies
- Neapolitan Cookies
- Lemon Crinkle Cookies
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These look good, but now I’m curious about the ones made w/molasses! Just found your site and looking forward to perusing it! 🙂
Same here Tonia! I will try to get that recipe and post it as well!
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.
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!
I can’t wait to try these!!!!
Thanks so much Melanie!
Those look awesome! Can’t wait to try 🙂
Happy Blogging!
Happy Valley Chow
Hooray! They are awesome!
I have never had a tea cake before, but these look amazing. Buttery and soft? You bet!
And I love that plate! The blue is so striking!
Yes they are buttery and soft! Yummy and thanks so much for the plate complement!
I’ve never had a Southern tea cake before but I can already tell I’m going to love them. 🙂
They are the best thing ever!
I love all your stories. I so want this southern treat!
Awww thanks so much Melissa. Lucky for me I have some dough left in my freezer!
I’ve never had tea cakes before. But they sound just delicious- buttery, rich and soft. Nothing not to love here! I’m going to try this family favorite of yours. Thanks for sharing 🙂
Thanks so much Zainab. They are quite lovely.
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.
It is absolutely wonderful with tea Monica. You totally didn’t miss out.
Tea cakes are a big deal to my Southern grandma, too. All my brothers love her version best! These look so good!
Yes, Tea Cakes are a huge deal in the South right Mary!
I don’t think that I have ever had a tea cake. I will have to give them a try. Thanks for sharing 🙂
They are wonderful Laura!