If you’ve never experienced the warm, heart-tugging comfort of Old Fashioned Southern Tea Cakes, you’re in for a treat that feels like a hug from generations past. These soft, pillowy cookies are at once simple and deeply nostalgic, flavored delicately and boasting a tender crumb that pairs perfectly with your favorite cup of tea—or coffee, or even a cold glass of milk. Thought to be a staple at Southern gatherings for well over a century, Old Fashioned Southern Tea Cakes are delights that conjure memories of afternoon visits, church socials, and old-fashioned hospitality.

Old Fashioned Southern Tea Cakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Old Fashioned Southern Tea Cakes lies in how a handful of pantry staples join forces to create something magical. Each ingredient matters, working together to create the tea cakes’ signature soft, slightly chewy texture and subtle, buttery flavor.

Unsalted Butter (1 cup, softened): The backbone of richness and flavor; make sure it’s room temperature for creamy mixing.
Granulated Sugar (1 ½ cups): Provides the right amount of sweetness and helps the tea cakes brown just a touch on the edges.
Large Eggs (2): Give the dough structure and extra tenderness—add them one at a time for best results.
Vanilla Extract (1 teaspoon): Adds warmth and that classic aroma every Old Fashioned Southern Tea Cake needs.
All-Purpose Flour (3 cups): Forms the base of the dough and creates the soft, cakey crumb we’re after.
Baking Powder (1 teaspoon): Helps the tea cakes rise just enough to be pillowy, not puffy.
Baking Soda (½ teaspoon): Works alongside the buttermilk for subtle lift and lightness.
Salt (½ teaspoon): Balances the sweetness and elevates all the other flavors.
Buttermilk (¼ cup): Secret Southern weapon! Adds tang and keeps the cookies impossibly tender.

How to Make Old Fashioned Southern Tea Cakes

Step 1: Prepare Your Oven and Baking Sheets

Begin by preheating your oven to a cozy 350°F (175°C). Line one or two baking sheets with parchment paper—this step not only prevents sticking but also produces those perfectly golden bottoms that Old Fashioned Southern Tea Cakes are known for.

Step 2: Cream the Butter and Sugar

Grab a large mixing bowl and use an electric mixer to cream the softened butter and sugar together. You want it pale and fluffy, which will take about 3 minutes. This step is key; trapping air in the butter results in a pleasantly light texture once baked.

Step 3: Add Eggs and Vanilla

Add the eggs to the butter-sugar mixture, one at a time, beating well after each. Stir in the vanilla extract until the mixture is smooth and a bit glossy. This is where the dough starts smelling irresistible!

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt, setting the stage for that classic tenderness in your Old Fashioned Southern Tea Cakes.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Mix just until a soft, cohesive dough forms—overmixing is the enemy of tender cookies, so go gently here!

Step 6: Roll and Cut the Tea Cakes

Lightly flour a clean work surface and roll out the dough to about ¼-inch thickness. Using a round cookie cutter, stamp out your tea cakes, keeping them roughly 2 inches apart on the prepared baking sheets to allow a little spreading.

Step 7: Bake to Perfection

Bake the tea cakes for 8 to 10 minutes, or until the edges are just tinged with gold and the centers still look a touch pale—they’ll firm up as they cool. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling. This is the hardest part: resisting the urge to sample one immediately!

How to Serve Old Fashioned Southern Tea Cakes

Garnishes

If you want a classic sparkle, sprinkle a little extra sugar atop the tea cakes just before baking. For a gentle twist, try a dusting of powdered sugar after they’ve cooled, or even a light drizzle of lemon glaze if you’re serving them at a spring gathering.

Side Dishes

Old Fashioned Southern Tea Cakes are absolutely lovely alongside a pot of freshly brewed tea or coffee. They also play nicely with seasonal fresh fruit or a medley of berries, offering a refreshing counterbalance to their tender, buttery sweetness.

Creative Ways to Present

For a pretty presentation, stack the tea cakes on a vintage platter or tiered stand lined with a doily. Individually wrap them in parchment and twine for a sweet favor, or arrange on a dessert buffet interspaced with sugared lemon slices and edible flowers for an eye-catching display.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Old Fashioned Southern Tea Cakes in an airtight container at room temperature. They’ll stay soft and delicious for up to four days, making them ideal for a week of snacking or tucking into lunchboxes.

Freezing

If you’d like to bake ahead, you can freeze both the baked tea cakes or the unbaked, cut-out dough rounds. Store baked cookies in a freezer-safe bag for up to three months, separating layers with parchment. For dough, freeze on a baking sheet, then transfer to bags—bake straight from frozen, adding a minute or two to the baking time.

Reheating

To enjoy that “just-baked” warmth again, pop a tea cake into the microwave for about 7-10 seconds, or reheat a few on a baking sheet at 300°F for 3-4 minutes. This simple step revives their soft, bakery-fresh texture beautifully.

FAQs

Can I make Old Fashioned Southern Tea Cakes without buttermilk?

If you don’t have buttermilk, stir 1 teaspoon of vinegar or lemon juice into regular milk and let it sit for a few minutes—this quick swap mimics the tangy magic buttermilk brings.

Why did my tea cakes turn out dry or tough?

This usually comes from overmixing the dough or leaving the cookies in the oven too long. Be gentle when combining ingredients and pull the cookies from the oven as soon as the edges are lightly golden.

Can I add flavors like lemon zest or almond?

Absolutely! Old Fashioned Southern Tea Cakes are beautifully versatile—add a little lemon zest, almond extract, or even a hint of nutmeg for a personalized twist.

Do I need to chill the dough before baking?

Not necessarily, but if your kitchen is warm or the dough feels very soft, a short rest in the fridge (20-30 minutes) makes rolling and cutting easier and helps the cookies hold their shape.

Are Old Fashioned Southern Tea Cakes the same as sugar cookies?

They’re cousins, but not twins! Tea cakes are typically softer, less sweet, and have a gentle crumb that sets them apart from crisp, more sugary sugar cookies.

Final Thoughts

Baking up a batch of Old Fashioned Southern Tea Cakes isn’t just about making cookies—it’s about bringing a piece of Southern comfort into your own home. I hope you’ll give this recipe a try and let these humble tea cakes become a part of your own traditions, too!