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Old Fashioned Southern Tea Cakes 🍪

You won’t find anything fancy in these tea cakes, and that’s part of the beauty. This recipe is all about simplicity, balance, and a little Southern flair. Here’s what you’ll need:

 

 

Ingredients

  • 1¾ cups white sugar
    Adds sweetness and helps give the cookies a slight crunch on the edges.

  • 1 cup butter
    For a rich flavor and melt-in-your-mouth texture. Use unsalted if you prefer, or salted for a slightly savory edge.

  • 2 large eggs
    Help bind the dough and contribute to the chewy, tender bite.

  • 1 teaspoon vanilla extract
    Classic flavor enhancer—pure vanilla is best here.

  • 3 cups all-purpose flour
    Provides the structure. Make sure it’s measured correctly (spooned and leveled) to avoid a dry dough.

  • ½ teaspoon baking soda
    Gives a gentle lift and soft crumb.

  • ½ teaspoon salt
    Balances the sweetness.

  • ¼ teaspoon ground nutmeg
    A hint of spice that adds warmth and complexity. You can also substitute cinnamon or leave it out if you prefer.

Instructions

Step 1: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat the butter and sugar together until the mixture is light and fluffy. This step is important for achieving the perfect texture. You’re incorporating air into the dough, which makes the cookies soft rather than dense.

Step 2: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps maintain the fluffy texture. Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg. Slowly mix the dry ingredients into the creamed mixture until fully combined. The dough should be soft but not sticky.

Step 4: Chill the Dough

Turn the dough onto a lightly floured surface and knead it just a few turns until it’s smooth. Wrap in plastic wrap and refrigerate for 30 minutes to allow it to firm up. Chilling helps the cookies hold their shape when baking.

Step 5: Roll and Cut

Preheat your oven to 325°F (165°C). Roll the dough out to 1/4-inch thickness on a lightly floured surface. Use cookie cutters (round is traditional, but feel free to get creative) and cut out your shapes.

Step 6: Bake

Place cookies about 1½ inches apart on ungreased or parchment-lined cookie sheets. Bake for 8–10 minutes, just until the edges begin to turn golden. Don’t overbake—tea cakes should be tender, not crunchy.

Let them cool slightly on the baking sheet before transferring to a wire rack.

Notes

☕ How to Serve Southern Tea Cakes

These tea cakes are absolutely perfect all on their own, especially with a cup of hot tea or coffee. But you can also:

  • Dust with powdered sugar for a touch of elegance.

  • Add icing or a glaze for special occasions.

  • Serve with preserves or lemon curd for an extra Southern twist.

  • Make it a tea party: Pair them with cucumber sandwiches, sweet tea, and floral china.

  • Author: niold.com