Indulge in a taste of the South with this delicious recipe for old fashioned tea cakes. Bring a touch of nostalgia to your baking with these soft, buttery cookies that will melt in your mouth.
Tea cakes in the south are popular year round. They're such a traditional snack, steeped in history that goes back hundreds of years.
They were originally made by African slaves in the south, for white slave owners' guests.
Jump to:
What makes this recipe so yummy
I know, I know. I'm English. English tea cakes are very different - more like a bun with cinnamon and raisins. Toasted and buttered.
I'm transplanted here now, I love learning all about the culture and culinary traditions. Tea cakes is one. Such a simple little buttery cookie yet people are quite competitive with who makes the best.
During my recipe testing I worked with quite a few different recipes, settling on this one as my preferred - I think you will like it too.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cream the butter and sugar together for 5 minutes.
- Step 2: Add the eggs, while beating still, one by one.
- Step 3: Add the vanilla and mix together.
- Step 4: In a separate bowl mix together the flour, baking soda and baking powder.
- Step 5: Slowly add the flour mixture to the butter mixture, while beating.
- Step 6: Once totally incorporated empty half the dough onto plastic wrap and seal shut. Repeat with the remaining cookie dough.
- Step 7: Place in the freezer while you heat the oven.
- Step 8: Scoop onto a baking sheet lined with parchment and bake for 10 minutes. Cook on a wire rack.
Hint: This cookie recipe can be used as a base to add different flavors, like lemon.
Recipe variations and substitute ideas
- Salt - maybe a pinch can be added.
- Nutmeg - a pinch might be nice.
- Lemon Zest - adding a little will be nice touch.
- Almond Extract - just a little.
- Pecans - chopped pecans would be really good.
Sharing is Caring - Like Our Facebook Page
Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used a stand mixer, but you could use a hand mixer.
You'll also need another mixing bowl and a baking sheet.
I have some affiliate links in the recipe card below.
More cookie recipes I think you'll love
How to store leftovers
Store the cookies in an airtight container, lined with paper towel, at room temperature, for up to 1 week.
These cookies will freeze well. Store in a freezer safe container for up to 6 months.
Mel's kitchen notes
This recipe is not really one for using a cookie cutter. However, if you want to do this, you'll need to freeze the dough and shape it between pieces of wax paper.
If you’ve tried this Tea Cakes Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Old Fashioned Tea Cakes
Ingredients
- 1-½ Cups Granulated Sugar
- 1 Cup Unsalted Butter 2 sticks
- 3 Each Large Eggs
- 1 teaspoon Vanilla Extract
- 3 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
Instructions
- Cream the butter and sugar together for 5 minutes, until light and fluffy.1 Cup Unsalted Butter, 1-½ Cups Granulated Sugar
- Add the eggs, one by one, beating the whole time.3 Each Large Eggs
- Add vanilla and beat.1 teaspoon Vanilla Extract
- In another bowl, add the flour, baking soda, baking powder and mix together with a whisk.3 Cups All Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda
- Slowly add to the butter mixture while beating.
- Once totally incorporated empty half of the dough onto plastic wrap and shape into a square. Repeat with the other half. Place dough in the freezer for 30 minutes.
- Heat the oven to 350°F.
- Line a baking sheet with parchment paper. Remove 1 pack of dough from the freezer and using a cookie scoop, scoop onto parchment paper, 2" apart.
- Bake for 10 minutes (ish) until the cookies start to slightly brown the edges.
- Remove and allow to cool for 5 minutes before transfering to a cooling rack.
- Repeat with the remaining dough.
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Arle E says
I have an honest question is it 1/2 cup of sugar or
1 and a 1/2 cup of sugar
Melanie Cagle says
It's 1 and a 1/2 cups. 1.5 cups.