There’s something undeniably nostalgic and heartwarming about a batch of Old-Fashioned Southern Tea Cakes fresh from the oven. These pillowy, lightly sweet cookies have been passed down through generations, filling kitchens with the aromas of butter, vanilla, and just a hint of lemon. Each bite is soft, tender, and reminds you of porch swings, sun-dappled afternoons, and family gatherings. Whether you’re savoring them with a cup of coffee or serving them at a holiday table, Old-Fashioned Southern Tea Cakes bring a touch of Southern hospitality and tradition to every moment.
Ingredients You’ll Need
At their core, Old-Fashioned Southern Tea Cakes celebrate simplicity. Each ingredient has a special purpose—some add richness, others lift the dough, and a few bring a bright note or just the right hint of sweetness. Don’t skip or swap out these essentials; together, they craft that signature taste and texture we all crave.
- Unsalted butter (1 cup, softened): Provides richness and softness, ensuring your tea cakes are tender and flavorful.
- Granulated sugar (1 1/2 cups): Adds the perfect touch of sweetness without overpowering the delicate flavor.
- Large eggs (2): Bind the dough and give structure, resulting in a cookie that’s soft yet holds its shape.
- Vanilla extract (1 teaspoon): For classic warmth and a subtle, aromatic finish.
- Lemon extract (1/2 teaspoon, optional): Offers a bright, zesty note that beautifully complements the vanilla.
- All-purpose flour (3 1/2 cups): The backbone of the tea cakes, providing structure and that soft crumb.
- Baking powder (1 teaspoon): Helps the tea cakes rise just enough for a fluffy texture.
- Baking soda (1/2 teaspoon): Works hand-in-hand with the buttermilk to tenderize and leaven the dough.
- Salt (1/2 teaspoon): Balances the sweetness and enhances every other flavor in the mix.
- Buttermilk (1/4 cup): Adds tang and moisture, keeping each tea cake irresistibly soft.
How to Make Old-Fashioned Southern Tea Cakes
Step 1: Prepare Your Baking Sheets
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper. This simple step prevents sticking and makes cleanup a breeze—plus, it ensures your Old-Fashioned Southern Tea Cakes bake evenly every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy, about 3-4 minutes. Creaming properly is key—it adds air to the dough, giving your tea cakes that melt-in-your-mouth texture.
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, and if you love a touch of citrus, add the lemon extract. This step builds flavor and ensures your dough is silky smooth.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents so your tea cakes will bake up light and tender, not dense or uneven.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry mixture. Mix just until a soft dough forms—overmixing can make your tea cakes tough, so stop as soon as everything comes together.
Step 6: Roll and Cut the Dough
Lightly flour your work surface and roll the dough out to about 1/4 inch thickness. Use a cookie cutter to cut out rounds, gathering and re-rolling scraps as needed. Place the rounds on your prepared baking sheets about 2 inches apart to allow for spreading.
Step 7: Bake to Perfection
Bake in the preheated oven for 8 to 10 minutes, just until the edges are lightly golden. The centers should still be soft; that’s what gives Old-Fashioned Southern Tea Cakes their signature texture. Cool the cookies on wire racks before serving or storing.
How to Serve Old-Fashioned Southern Tea Cakes
Garnishes
For a festive touch, sprinkle colored sugar over the tea cakes before baking. You can also dust them lightly with powdered sugar once they’ve cooled, or add a drizzle of simple glaze for a little extra sweetness and shine.
Side Dishes
These tea cakes are perfectly paired with a cup of sweet iced tea, rich coffee, or even a tall glass of cold milk. For a Southern-inspired spread, serve them alongside fresh fruit, cheese boards, or a bowl of berries and cream.
Creative Ways to Present
Stack your Old-Fashioned Southern Tea Cakes on a pretty cake stand or arrange them in a vintage tin lined with parchment paper. For gatherings, try wrapping a few in cellophane bags tied with ribbon—they make delightful party favors or heartfelt gifts.
Make Ahead and Storage
Storing Leftovers
Keep your tea cakes soft by storing them in an airtight container at room temperature. They’ll stay fresh for up to four days, making them perfect for snacking or sharing throughout the week.
Freezing
If you want to make Old-Fashioned Southern Tea Cakes ahead, freeze them in a single layer, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months—just thaw at room temperature when you’re ready to serve.
Reheating
To bring back that fresh-from-the-oven magic, warm the tea cakes in a 300°F oven for 3-4 minutes. This revives their softness and gives you that irresistible aroma all over again.
FAQs
Can I skip the lemon extract?
Absolutely! The lemon extract is optional, but it does add a lovely brightness. If you prefer, leave it out or swap it for almond extract for a fun twist.
Why are my tea cakes coming out too hard?
Be sure not to overbake. The tea cakes should just be starting to turn golden at the edges when you take them out. Overmixing the dough can also make them tough, so mix until just combined.
Can I use self-rising flour instead of all-purpose?
It’s best to stick with all-purpose flour for this recipe. Self-rising flour contains added leaveners, which can throw off the delicate balance and texture of Old-Fashioned Southern Tea Cakes.
How do I make tea cakes in advance for a party?
You can prepare the dough up to 48 hours ahead and refrigerate it, wrapped tightly. When you’re ready, roll, cut, and bake as directed—fresh tea cakes without last-minute fuss.
Can I decorate Old-Fashioned Southern Tea Cakes for holidays?
Definitely! Before baking, sprinkle festive colored sugars or edible glitter on top. You can also ice them with a simple glaze and add sprinkles once cooled for a seasonal touch.
Final Thoughts
If you’ve never tried Old-Fashioned Southern Tea Cakes before, now’s the perfect time to bring a taste of tradition into your home. These classic cookies are simple to make, endlessly comforting, and sure to become a cherished favorite in your baking repertoire. Go ahead—bake a batch, share with loved ones, and start making your own sweet memories.
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Old-Fashioned Southern Tea Cakes Recipe
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Old-Fashioned Southern Tea Cakes are soft, lightly sweet cookies that are perfect for enjoying with a hot cup of coffee or tea. These classic Southern treats combine the richness of buttermilk with the delicate flavors of vanilla and a hint of lemon, all baked to golden perfection.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
- 1/4 cup buttermilk
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light in color and fluffy in texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and lemon extract if using, mixing to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until a soft dough forms; avoid overmixing to keep the cookies tender.
- Roll and Cut Dough: Lightly flour a clean surface and roll out the dough to about 1/4 inch thick. Use a round cookie cutter to cut out rounds and place them about 2 inches apart on the prepared baking sheets.
- Bake the Tea Cakes: Bake in the preheated oven for 8 to 10 minutes, or until the edges start to turn a light golden color but the centers stay soft and tender.
- Cool and Serve: Remove the baking sheets from the oven and allow the tea cakes to cool on wire racks before serving to ensure they set properly and maintain their softness.
Notes
- The tea cakes are meant to be soft and lightly sweet, making them an ideal companion for coffee or tea.
- For a festive variation, sprinkle the rounds with colored sugar before baking to add sparkle and a slight crunch.
- Ensure not to overbake as these cookies are best enjoyed soft and tender.
- You can substitute lemon extract with additional vanilla extract if preferred.
- Store in an airtight container to maintain freshness for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
