Southern Tea Cakes

Southern Tea Cakes are soft, tender cookies with a hint of vanilla. These tasty treats are a Southern tradition, more cookie than cake, perfect for enjoying with coffee or tea.

Southern tea cakes are actually cookies that have a soft, cake-like texture and a subtle sweetness that makes them irresistible. They are easy to make with basic ingredients, yet they offer a taste that is anything but ordinary.

Whether I’m craving a solo treat or preparing for guests, these tea cakes always fit the occasion.

Why I love this recipe

• The recipe uses basic ingredients I usually have on hand, making it easy to whip up spontaneously.
• It is a classic Southern recipe just like our fried green tomatoes, tomato pie, or drop biscuits and sausage gravy!

Ingredients

You only need a few simple ingredients for this vintage recipe.

• unsalted butter
• granulated sugar
• eggs
• buttermilk
• all-purpose flour
• baking soda
• vanilla extract

Step by steps

1. Preheat the oven to 400°F and lightly grease two cookie sheets.
2. Using either a hand mixer or a stand mixer (affiliate link), beat the butter until it becomes soft and turns a pale yellow color in a large bowl.
3. Gradually add the sugar to the butter, continuing to beat until well combined.
4. Add the eggs to the butter mixture one at a time, beating well after each addition.
5. Pour in the buttermilk and beat until the mixture is smooth and well blended.
6. In a separate medium-sized bowl, mix together the flour and baking soda.
7. Reduce the mixer speed to its lowest setting and slowly add the flour mixture to the creamed mixture.

1. Add the vanilla extract and mix until evenly distributed.
2. Shape the dough into a round or rectangle shape, cover it with plastic wrap, and refrigerate it for several hours or overnight.
3. Once chilled, divide the dough into portions and roll each portion to a thickness of about 1/4 inch on a lightly floured surface.
4. Using a large biscuit cutter, cookie cutter, or the floured rim of a glass, cut out the dough in rounds. Gather any remaining dough scraps, re-roll them, and continue cutting until all the dough is used.
5. Arrange the rounds on the prepared cookie sheets, spacing them about 1 inch apart. Lightly sprinkle with additional sugar over the tops of the rounds.
6. Bake for 7 to 9 minutes, or until the edges of the tea cakes are just starting to turn lightly golden brown.
7. Remove the cookie sheets from the oven and allow the tea cakes to cool for a few minutes before transferring them to wire racks to cool completely.

Variations

For a fun variation, try adding a touch of lemon zest or substitute the extract you use: almond extract or rum extract can give a different flavor profile.

You can also drizzle a simple glaze made from powdered sugar and milk over the top for added sweetness. For a festive flair, sprinkle a bit of colored sugar on top before baking.

Serving suggestions

• these cookies are perfect with a cup of tea or freshly brewed coffee
• serve with a side of fresh berries or fruit slices
• spread a bit of lemon curd on top for a tangy twist that complements the sweet, buttery flavor of the tea cakes

Storage

Store Southern tea cakes in an airtight container at room temperature for up to a week.

This recipe freezes well. Store in a freezer bag for up to three months.

To reheat, simply let them thaw at room temperature or warm them in the oven at a low temperature for a few minutes to bring back their fresh-baked goodness.

If you try this recipe please comment and rate it below, I love hearing from you!