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Southern Tea Cakes are perfect for afternoon coffee or tea. This old-fashioned recipe is similar to a sugar cookie and makes an easy snack.
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Southern Tea Cakes
Today, I’m sharing a Southern recipe with y’all. If I had to compare it to something, I’d tell you they are like sugar cookies, but not as sweet and more “cake-like,” but not really a cake. (Do I have you confused enough yet?!)
They are great with afternoon tea or a cup of coffee. If you prefer them a little sweeter, you can mix up an easy glaze and dip them – but I like ’em just plain ol’ regular. 😊
If this is your first time trying this recipe for Tea Cakes, don’t be surprised if you find them a bit on the bland side. They are not meant to be as sweet as some of the more traditional cookies most of us are used to. Feel free to dress them up – I’ve offered some tips – but I hope you try them in their traditional form first. Enjoy them for their simplicity.
Southern Tea Cake FAQs
You can store these cookies in an airtight container at room temperature for up to 1 week.
Yes! For best results, wrap each cake in plastic wrap. Then, individually or group together cookies and wrap them in aluminum foil. Freeze for up to 2-3 months.
TO USE: Remove layers of aluminum foil and plastic wrap. Allow the cake to stand at room temperature for 2-3 hours or until thawed.
Yes! Wrap the dough in plastic wrap and then a layer of aluminum foil, or place it in a freezer-safe airtight container or zip-top bag. Freeze for up to 2 months.
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Recipe Tips
- Although these cakes are great as written, sometimes options to change them up are also great. You can top these cakes with your favorite glaze. Try adding cinnamon, nutmeg, lemon zest to the batter. Or, add some pecans to the batter. Or maybe a sprinkle of powdered sugar over the top.
- No buttermilk? You can substitute sour cream or plain yogurt in its place. Or quickly make your own buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or distilled vinegar. Let it sit for about 5 minutes before using it.
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Southern Tea Cakes
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Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 1 cup butter, at room temperature, 2 sticks
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons buttermilk
- additional granulated sugar, optional
Instructions
- Preheat oven to 350°F. Grease a baking sheet and set it aside.
- Beat butter in a large bowl with an electric mixer for 30 seconds. Add 1-1/4 cups sugar and vanilla; beat until fluffy. Add eggs; beat well.
- Stir together flour, baking soda and salt in a separate mixing bowl. Add to beaten mixture alternately with buttermilk.
- Drop by rounded teaspoons onto the prepared baking sheet. Sprinkle with sugar, if desired.
- Bake for 10-12 minutes or until lightly browned on the edges.
- Allow to cool for 2-3 minutes, then remove to wire racks to cool completely.
Notes
- Although these cakes are great as written, sometimes options to change them up are also great. You can top these cakes with your favorite glaze. Try adding cinnamon, nutmeg, lemon zest to the batter. Or, add some pecans to the batter. Or maybe a sprinkle of powdered sugar over the top.
- No buttermilk? You can substitute sour cream or plain yogurt in its place. Or quickly make your own buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or distilled vinegar. Let it sit for about 5 minutes before using it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 21, 2012. Updated on June 8, 2021.
I know this recipe says tea cakes but they would be perfect for coffee too!
Funny, I was wondering what a Southern Tea Cake tastes like and it's like you were reading my mind. I like cookies like this. My Italian Nana made a lot of cookies that are more "cake like" or for dipping in coffee. Sounds similar. Think I'll try them!
These look great! Thank you for sharing on Saturday Show and Tell. I hope you'll join us again this week with some more great ideas!
-Mackenzie
http://www.cheeriosandlattes.com
YUM! I'm a huge tea drinker, and these could become a regular thing for me 🙂
These would go good with a cup of tea. thanks for sharing on Foodie Friends Friday. Newest follower also. marlys-thisandthat.blogspot.com
These sound delicious. I love tea cakes! Thanks for sharing on Foodie Friends Friday!
Hi Jamie,
Like Patsy, my Grandmother made these wonderful Tea Cakes when I was a young girl. They are a wonderful cookie and brings back so many wonderful memories for me. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
oh yum!
Saw these on Mix it Up Monday. My grandmother used to make these when I was a little girl. I am anew follower. Patsy
These sound great!! I'd love to have you link this up to Tasty Thursdays on The Mandatory Mooch. It's a new linky party starting today. Hope to see you there. Thanks, Nichi
http://mandatorymooch.blogspot.com/2012/07/tasty-thursdays-1.html