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. If you want authentic Southern tea cakes that have been thoroughly recipe tested, you’ve come to the right place.
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These shape up easy like cookie dough so you won’t find it hard to pull these off. Just make sure you:
- Refrigerate the Dough: It needs to firm up for at least an hour.
- Use your Hands: Your hand warmth helps shape the dough so it’s more workable.
- Keep it Tender: Make sure you don’t overmix the dough or overbake your cookies so they stay soft.
- 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.
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.
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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. Smooth the balls, place them on a baking tray, and flatten each one slightly.
Step 8: Bake the tea cakes for 9-11 minutes or until the edges are golden. Cool and serve them up.
Southern Tea Cakes Recipe
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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.Ingredient Swaps and Information
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- Unsalted Butter: You can also use salted butter here. Just leave out the salt in the recipe if you make this swap.
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- Granulated Sugar: You can swap in brown sugar or even molasses like my daddy’s grandmother used to do.
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- Egg: Just one binds the batter together.
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- Pure Vanilla Extract: You can swap this for any extract you like from almond to lemon.
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- All-Purpose Flour: You can try a cup-for-cup gluten-free option here though the texture might change a little.
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- Salt: Just a pinch! It helps balance the sweetness.
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- Baking Soda: Check your expiration date to make sure it’s good to go.
Nutrition
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Love your recipes. Whats the difference between this and a sugar cookie?
Delicious! They do conjure up old memories! My hubby didn’t grow up w/ teacakes, but loves them. Since he has a gluten sensitivity, I made them w/ King Arthur GF measure for measure flour. I also used one tsp of almond extract and one tsp vanilla. Also, next time, I’ll add nutmeg, as I do remember that ingredient being in my mom’s! Thank you for sharing.
What kind of flour flour cake flour or plain flour that you cook biscuit with
I use Swansdown which is a great cake flour.
OMG! These were a hit! They didn’t last long! I have to make another batch tomorrow lol.
Thank you for the recipe. I followed it to the letter and the tea cakes were awesome!
My Dad had been talking about his late aunt’s tea cakes for months! When I saw your recipe I knew what I needed to do. Today is his 80th birthday and I just presented him with tea cakes. The surprise on his face and the “mmmm” after his first bite warmed my soul. Thank you for helping me recreate a fond childhood memory for my Dad!
I have never been a fan of teacakes but this recipe is divine!! They taste SO GOOD! I made some for a customer and they raved and raved about how good they tasted! They finished several and have promised to get more soon! It’s the vanilla!! No better combination than vanilla and butter! YUM!!!
My grandmother made the best tea cakes. It was almost like eating a pound cake cookie. These are the closest recipe I have found that matches the taste. Thank you for posting. Love making these cookies and thinking of my granny.
Look forward to trying, will add nutmeg for the specks and the taste. That’s my fondest memory of teacakes.
YES, my mom made them with Nutmeg. I want to cry, she died with the recipe.
I made these & they’re good, but I think I need to cut them thicker, to have that t cake feel, but for sure they’re good, although they re more reminiscent of a sugar cookie.
I’m not going to lie I haven’t had good tea cakes since my grandmother passed in 2018, When I took my first bite it reminded me of my childhood they are delicious thanks so much for the southern tea cakes recipe