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Madeeha Anwar profile image Madeeha Anwar

SOUTHERN TEA CAKES

SOUTHERN TEA CAKES

These Southern Tea Cakes are the perfect cross between a cake and a cookie. With simple ingredients and a rich history, they are soft, slightly crisp, and deliciously nostalgic.


Why You’ll Love These Tea Cakes

Classic Southern Treat – A recipe passed down for generations
Perfect Texture – Crisp edges with a soft, tender center
Simple Ingredients – Uses pantry staples
Versatile – Serve with tea, coffee, milk, or lemonade


History & Origin

Southern Tea Cakes date back to the 19th century when they were first made by enslaved African Americans as a variation of European tea cakes. Due to limited access to ingredients, early versions used lard instead of butter and molasses instead of sugar.

After the Civil War, these cookies became a Juneteenth tradition, representing resilience and celebration in Black communities across the U.S.


Not Overly Sweet – Perfect Anytime

Unlike traditional cookies, Southern Tea Cakes are mildly sweet, making them great for:

  • Breakfast
  • Afternoon tea
  • Dessert

Ingredients Required

All-Purpose Flour – The base of the cookies
Sugar – Adds sweetness without overpowering
Butter – Provides a rich flavor
Eggs – Helps bind the dough
Vanilla Extract – Adds depth to the flavor

🔹 Tip: Use room temperature butter and eggs for the best texture.


Chilling the Dough is Essential

Chilling the dough for at least 1 hour is crucial to:
Prevent excessive spreading during baking
Enhance the texture for a firm yet soft bite


Flavor Variations

📌 Spices: Add cardamom, cinnamon, or nutmeg
📌 Citrus Zest: Try lemon or orange zest for a refreshing twist
📌 Chocolate Dipped: Coat in chocolate ganache and sprinkle nuts


How to Store

Room Temperature: Store in an airtight container for 1-2 weeks
Freezer: Freeze the baked cookies for up to 3 months


Summary

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Chilling Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Course: Dessert
  • Cuisine: American
  • Servings: 36 tea cakes
  • Calories: 151 kcal

Ingredients

  • 1 cup butter (2 sticks / 225g), room temperature
  • 2 cups castor sugar (400g)
  • 3 large eggs, room temperature
  • 4 ½ cups all-purpose flour (480g)
  • 1 tsp baking soda (5g)
  • 1 tsp vanilla extract (5g)
  • ¼ tsp salt (1.5g)

Instructions

  1. Cream Butter & Sugar: In a mixer, beat butter until creamy and pale. Add sugar and mix until well combined.
  2. Add Eggs & Vanilla: Add eggs one by one, mixing well each time. Stir in vanilla extract.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  4. Combine & Chill: Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix. Divide into three portions, wrap in plastic, and chill for at least 1 hour.
  5. Roll & Cut: Preheat oven to 350°F. Roll dough to ¼-inch thickness, cut with a cookie cutter, and place 1 inch apart on a lined baking tray.
  6. Bake: Bake for 10-12 minutes or until edges are golden brown. Cool for 5 minutes on the tray before transferring to a wire rack.
  7. Repeat: Work one dough portion at a time, keeping the others in the fridge.

Baking Tips

Chill the Dough – Prevents spreading & enhances texture
Work in Batches – Keep unused dough chilled until needed
Cream Butter & Sugar Thoroughly – Ensures the best texture
Use Room-Temperature Ingredients – Creates a tender crumb


Nutrition

Serving Size: 1 tea cake

  • Calories: 151
  • Fat: 6g (9%)
  • Carbs: 23g (8%)
  • Sugar: 11g (12%)
  • Protein: 2g (4%)
  • Sodium: 97mg (4%)
Madeeha Anwar profile image Madeeha Anwar
I am Madeeha Anwar, a journalist by profession and a baker by heart. I am the founder, recipe developer and food photographer behind this blog.