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They were originally made by African slaves in the south, for white slave owners' guests.
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Why My Recipe
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.
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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
🧊 Storage
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.
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Tea Cakes
Ingredients
- 3 Cups All Purpose Flour
- 1 ½ Cups Granulated Sugar
- 1 Cup Unsalted Butter 2 sticks
- 3 Each Large Eggs
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
Instructions
- Cream the butter and sugar together for 5 minutes, until light and fluffy.
- Add the eggs, one by one, beating the whole time.
- Add vanilla and beat.
- In another bowl, add the flour, baking soda, baking powder and mix together with a whisk.
- 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
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