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
- Cream Butter & Sugar: In a mixer, beat butter until creamy and pale. Add sugar and mix until well combined.
- Add Eggs & Vanilla: Add eggs one by one, mixing well each time. Stir in vanilla extract.
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- 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.
- 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.
- 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.
- 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%)
