Introduction

If you grew up in the South, chances are you’ve tasted a soft, lightly sweet tea cake that melted right into your memory. These Old-Fashioned Southern Tea Cakes are more than just cookies—they’re a sweet echo of family kitchens, front porch afternoons, and recipes passed down on yellowed index cards. The name might fool you—they aren’t cakes in the traditional sense. They’re more like a cookie’s tender, buttery cousin.

And here’s the best part: they’re incredibly simple to make. No fancy equipment, no hard-to-pronounce ingredients. Just time-honored staples from the pantry and a little bit of patience while the dough chills. These tea cakes are the kind of treat that welcomes customization, but the classic version is timeless for a reason.

If you’re looking for something equally nostalgic, you might love this recipe for Southern Buttermilk Pie—it’s another treasure from the same cozy kitchen drawer.

Let’s break it all down so you can bring these cookies to life in your own home.

Recipe At a Glance

• Prep Time: 15 minutes

• Chill Time: At least 2 hours

• Cook Time: 8–10 minutes

• Total Time: About 2.5 hours (with chilling)

• Yields: 24 to 30 cookies, depending on cutter size

Why you’ll love them: They’re soft in the center, barely sweet, and just buttery enough to make you reach for a second (or third).

Why This Works

(Old-Fashioned Southern Tea Cakes Benefits)

Flavor Profile

These tea cakes are pure simplicity—just butter, sugar, vanilla, and a touch of buttermilk to bring it all together. The result? A pillowy-soft cookie with a slightly crisp edge and a subtle, nostalgic sweetness that doesn’t overpower. The texture is somewhere between a sugar cookie and a tiny butter cake, and that’s exactly what makes them so irresistible. You can dress them up with a sprinkle of cinnamon sugar or enjoy them plain with coffee, tea, or milk.

Nutritional Snapshot

While these cookies are definitely a treat, they come with modest portion sizes and a short ingredient list. Here’s a rough idea of what one tea cake includes:

• Calories: ~189

• Carbs: ~29g

• Protein: ~3g

• Fat: ~7g

• Notable nutrients: Small amounts of calcium, Vitamin A, and iron

Ingredient Deep-Dive

Pantry Essentials

This recipe was born in kitchens where everything had to be simple and stretch a long way. That’s part of its charm.

• All-Purpose Flour: You want a soft, Southern-style flour if you can get it—White Lily is a favorite for a reason.

• Unsalted Butter: Room temperature is key for creaming with sugar. Don’t rush this step—it helps with that perfect, light texture.

• Granulated Sugar: Nothing fancy here. Plain white sugar gives the perfect level of sweetness.

• Eggs: Room temp eggs mix more smoothly into the batter and help create structure.

• Buttermilk: Adds just a little tang and makes the cookie extra tender. If you don’t have any, you can use milk with a splash of lemon juice or vinegar.

• Baking Soda + Baking Powder: These lift the dough just enough without making it puffy.

• Salt: Balances everything out.

• Vanilla Extract: No need to use the expensive stuff—just a good, reliable vanilla does the trick.

Optional Add-Ins & Swaps

Want to make it your own? Here’s where you can experiment a little:

• Lemon Extract or Zest: Adds a bright citrusy edge without overpowering the butteriness.

• Almond or Rum Extract: Just a few drops for a unique flavor twist.

• Spices: A sprinkle of cinnamon or nutmeg can warm things up, especially for the holidays.

• Half Shortening, Half Butter: This old-school trick gives a lighter texture and helps the cookies hold their shape even better.

Feel free to try one variation at a time—this recipe is forgiving and meant to evolve with your kitchen.

Tools & Prep Checklist

Let’s make sure you have everything you need before we dive into mixing.

Must-Have Gear

• Stand or Hand Mixer: You’ll want this for creaming butter and sugar together.

• Mixing Bowls: One large, one medium.

• Rolling Pin: Essential for shaping the dough.

• Cookie or Biscuit Cutter: About 2.5 inches is the classic size. A drinking glass works just fine in a pinch.

• Baking Sheets: Line them with parchment paper or lightly grease.

• Cooling Rack: For letting those beauties rest after baking.

Prep Steps

Before you get started, here’s what to do:

• Set the butter and eggs out to come to room temperature.

• Line your baking sheets or grease them lightly.

• Lightly flour your countertop or prep surface for rolling dough later.

• If using buttermilk substitute, mix it up now so it’s ready.

Step-By-Step Method

Let’s roll up our sleeves and bring these Old-Fashioned Southern Tea Cakes to life. Don’t worry—it’s easier than you think, and I’ll walk you through every stage like a good friend would.

Stage 1 – Building the Dough

Creaming the Butter and Sugar:
Start by creaming your softened butter until it turns pale yellow and fluffy. This step is where your cookies get their lift and tender crumb, so don’t rush it. A stand mixer makes this easier, but a hand mixer works just fine too.

Next, slowly beat in the granulated sugar. It should almost disappear into the butter, creating a smooth, creamy texture.

Add the Eggs and Flavorings:
One egg at a time—no shortcuts here. Beat each one in fully before adding the next. This keeps the mixture smooth and helps the cookies bake evenly. Stir in your vanilla extract, and if you’re going for that citrus twist, now’s the time to add a touch of lemon extract too.

Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution so you won’t get any bitter bites or uneven rise.

Mix It All Together:
Now, with your mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, and mix just until everything is combined. You’ll have a soft, slightly sticky dough—that’s exactly what you want.

Stage 2 – Chill and Shape

Chill the Dough:
This step is your best friend when it comes to texture. Shape the dough into a flat disc or rectangle, wrap it tightly in plastic, and chill for at least two hours. Overnight is even better. It firms up the butter and lets the flavors deepen.

Roll and Cut:
When you’re ready to bake, pull the dough from the fridge and let it rest on the counter for about 10–15 minutes so it’s easier to roll. Dust your surface with a bit of flour and roll the dough to about 1/4-inch thick. Too thin and you’ll lose that soft, cake-like center.

Use a biscuit cutter or even the rim of a drinking glass to cut out circles. Gather up any scraps, re-roll once, and cut again.

Stage 3 – Bake and Cool

Time to Bake:
Place your cut cookies on a parchment-lined or lightly greased baking sheet, about 2 inches apart. Sprinkle the tops with a little extra sugar for a sweet sparkle, if you like.

Bake in a preheated 350°F oven for 8 to 10 minutes. Watch closely—the edges should just start to turn golden. That’s your cue. Don’t overbake or they’ll lose their soft center.

Cool Completely:
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up a little more as they cool, and that soft center will be just right.

Pro Tips & Troubleshooting

Here are a few helpful tips to make sure your tea cakes come out perfect every time:

• Keep the dough cold: This helps the cookies hold their shape and prevents spreading.

• Don’t overbake: They should look just barely done when you take them out. Overbaking leads to dry, crumbly cookies.

• Roll evenly: Consistent thickness = even baking. Use a rolling pin with guides if you have one.

• Let the dough rest: If it cracks while rolling, it’s probably still too cold. Let it sit for 5 more minutes and try again.

• Use flour sparingly: Too much on the rolling surface can dry the dough. Just a light dusting will do.

Variations & Pairings

Global Twists

Want to take your tea cakes in a new direction? Try one of these variations:

• Add ground cinnamon or nutmeg for a warm, spiced version that’s perfect for fall.

• Mix in a bit of almond extract for a fragrant, nutty twist.

• Try a vintage spin using half shortening and half butter for a crumbly, old-school texture.

What to Serve With

These cookies are simple, but they shine when paired well. Here’s how to make them part of a beautiful snack or dessert table:

• With a glass of sweet iced tea—a Southern classic

• Alongside fresh fruit and jam—especially nice in spring and summer

• With a scoop of vanilla ice cream—pure comfort on a plate

If you’re hosting, try serving them with other Southern favorites like peach cobbler or banana pudding for a dessert spread everyone will remember.

Storage, Make-Ahead & Reheating

These cookies are perfect for making ahead, storing, and even freezing. Here’s how to do it right:

Refrigeration

Once baked, tea cakes keep beautifully at room temperature for up to 7–8 days. Store them in an airtight container—preferably something a little decorative if you’re gifting or serving guests.

Freezing

You can freeze the dough or the baked cookies. To freeze the dough, wrap it tightly in plastic and place it in a zip-top bag. It’ll keep for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.

The baked cookies also freeze well. Just let them cool completely first, then layer them between wax paper in a sealed container.

Reheat

While you don’t have to reheat them, a quick warm-up in a 300°F oven for 5 minutes will refresh them beautifully, especially if they’ve been frozen.

FAQs About Old-Fashioned Southern Tea Cakes

What are Southern tea cakes made of?

They’re made with simple pantry staples: butter, sugar, flour, eggs, buttermilk, and vanilla. Nothing fancy, just the basics done right.

Are tea cakes supposed to be soft or crispy?

They’re meant to be soft in the center with a barely crisp edge. If you like yours crispier, roll them thinner and bake a little longer—but keep an eye on them.

Can I make these ahead of time?

Absolutely. The dough can be made and chilled a day or two in advance. You can even freeze it for later. This is a great option if you want to prep before a holiday or gathering.

How long do tea cakes last?

About a week stored in an airtight container at room temperature. For longer storage, freeze them and just pull out a few when the craving hits.

Related Recipes You’ll Love

If you loved these Old-Fashioned Southern Tea Cakes, you might enjoy these other nostalgic and sweet Southern-style treats:

• Peach Dump Cake – Fruity, buttery, and made with pantry staples.

• Oatmeal Cake – Moist, spiced, and topped with a broiled coconut glaze.

• Lemon Raspberry Cupcakes – A tart, sweet combo in every fluffy bite.

• Kentucky Butter Cake – Rich, moist, and soaked in a buttery glaze.

• Cherry Pineapple Dump Cake – A colorful, gooey treat bursting with fruit.

Conclusion & Call-to-Action

There’s something special about baking a recipe that’s been loved for generations. Old-Fashioned Southern Tea Cakes aren’t just cookies—they’re a little slice of family history, a sweet nod to the past, and a reminder of the simple joy of baking from scratch.

If you make them, I’d love to hear how they turn out. Share your version in the comments, tag a photo on social, or pass this recipe along to someone who needs a bit of homemade comfort today.

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