Go Back
Plate of Old Fashioned Southern Tea Cakes with decorative frosting
Print Recipe

Old Fashioned Southern Tea Cakes

Soft and buttery cookies that encapsulate the warmth of Southern hospitality, perfect for afternoon tea or as a delightful treat.
Prep Time15 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Southern
Keyword: Baking Recipe, Dessert Recipe, Southern Cookies, Tea Cakes, Tea Time
Servings: 24 cookies
Calories: 150kcal

Ingredients

For the dough

  • 1 cup unsalted butter, softened Rich and creamy, this forms the base of our cookies.
  • 1.5 cups granulated sugar For that perfect touch of sweetness.
  • 2 large eggs To enrich the dough and add fluffiness.
  • 1 tsp vanilla extract Enhancing the overall flavor profile with warmth.
  • 0.5 tsp fresh lemon zest (optional) For a refreshing hint to balance the sweetness.
  • 3 cups all-purpose flour The foundation for our cookies, creating structure.
  • 1 tsp baking soda Helps the cookies rise beautifully.
  • 0.25 tsp salt To enhance all the flavors.
  • 0.25 tsp ground nutmeg or allspice (optional) Adds a warm spice note.
  • 2-3 tbsp buttermilk or whole milk For creaminess and moisture.

Instructions

Preparation

  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  • Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract and optional lemon zest.
  • In a separate bowl, whisk together the flour, baking soda, salt, and optional spices.
  • Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined. Slowly add the buttermilk or whole milk until a soft, pliable dough forms.
  • Cover the dough with plastic wrap and chill in the refrigerator for at least one hour.

Baking

  • Preheat your oven to 350°F (175°C).
  • Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick and cut into desired shapes.
  • Place the cookies on a lined baking sheet and bake for 8-10 minutes, until just set and barely golden on the bottom.
  • Let the tea cakes cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your butter is soft at room temperature. Don’t skip the chilling step, and feel free to experiment with flavors. Consider dusting the cooled tea cakes with powdered sugar or drizzling with a glaze.