If you are craving a warm, tender, and nostalgic treat, nothing quite compares to the charm of the Old-Fashioned Southern Tea Cakes Recipe. These delightful cookies are soft, cakey, and subtly spiced with a hint of nutmeg, making them a perfect accompaniment to your afternoon tea or a sweet snack anytime. With a balanced blend of butter, sugar, and fragrant extracts, this recipe brings the essence of traditional Southern baking right into your kitchen. Trust me, once you try these tea cakes, they’ll become a beloved classic in your dessert repertoire.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays an essential role, from creating the perfect soft texture to delivering that rich, buttery taste and a touch of warm spice that makes these tea cakes unforgettable.
- 1 cup unsalted butter (softened): Provides richness and a tender crumb, essential for moist, melt-in-your-mouth tea cakes.
- 1 1/2 cups granulated sugar: Balances sweetness and helps achieve a lovely golden color during baking.
- 2 large eggs: Bind the ingredients together while adding structure and moisture.
- 1 teaspoon vanilla extract: Elevates the flavor with its sweet, warming aroma.
- 1/2 teaspoon lemon extract (optional): Adds a delicate, bright twist that complements the vanilla nicely.
- 3 cups all-purpose flour: The base of the dough, creating that soft yet sturdy framework.
- 1 teaspoon baking soda: Ensures a little lift for the perfect cakey texture.
- 1/2 teaspoon salt: Enhances all the flavors, balancing sweetness beautifully.
- 1/2 teaspoon ground nutmeg (optional): Adds warm, subtle spice reminiscent of classic Southern desserts.
How to Make Old-Fashioned Southern Tea Cakes Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 350°F (175°C). This gentle heat will give your tea cakes a perfect golden edge without drying them out. Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the dough, resulting in those soft, tender tea cakes we all adore.
Step 3: Add Eggs and Extracts
Now, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and, if you’re feeling adventurous, a splash of lemon extract to brighten the flavor profile.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and nutmeg if you’re using it. Mixing these ahead ensures even distribution of the leavening and spice throughout the dough.
Step 5: Form the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix, as that can make your tea cakes tough instead of tender.
Step 6: Roll and Cut the Dough
Lightly flour your work surface and roll the dough out to about 1/4-inch thickness. Use a cookie cutter or a glass to cut the dough into circles—these classic round shapes are perfect for tea cakes.
Step 7: Bake Your Tea Cakes
Place the cookies onto the parchment-lined baking sheet about 1 inch apart to allow just enough room to rise slightly. Bake for 8 to 10 minutes, watching closely until the edges start to turn golden and the centers are set. This quick, gentle bake keeps them soft and cakey.
Step 8: Cool and Enjoy
Let the tea cakes rest on the baking sheet for 2 minutes after removing from the oven before transferring to a wire rack. Cooling this way helps them firm up without losing their tender crumb.
How to Serve Old-Fashioned Southern Tea Cakes Recipe
Garnishes
A sprinkle of granulated sugar on top before baking adds a subtle crunch that contrasts beautifully with the soft interior. You might also dust them with a little powdered sugar for an inviting presentation. Feel free to serve them alongside a dollop of whipped cream or a smear of homemade jam to add a fresh burst of flavor.
Side Dishes
These tea cakes shine brightest with a warm cup of freshly brewed tea—black, sweetened iced tea, or even a lightly flavored green tea. For a more indulgent pairing, serve with hot chocolate or coffee, creating a cozy setting perfect for sharing stories and savoring sweet moments.
Creative Ways to Present
Stack the tea cakes on a beautiful vintage cake stand for a charming Southern vibe. You can even sandwich a bit of lemon curd or cream cheese frosting between two cookie layers for a delightful twist. Miniature versions make for adorable party favors too, wrapped in parchment and tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Keep your tea cakes fresh by storing them in an airtight container at room temperature. They will stay perfectly soft and delicious for up to 5 days, making them a wonderful treat to enjoy throughout the week.
Freezing
If you want to save some for later, these tea cakes freeze beautifully. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a sealed freezer bag. When stored this way, they maintain their flavor and texture for up to 3 months.
Reheating
To enjoy frozen tea cakes, thaw them at room temperature or warm them slightly in the oven at 300°F for 5 to 7 minutes. This revives their soft, freshly baked texture and aroma, just like the moment you first pulled them out of the oven.
FAQs
Are Old-Fashioned Southern Tea Cakes Recipe gluten-free?
This classic recipe calls for all-purpose flour, which contains gluten. For a gluten-free version, you would need to swap in a gluten-free flour blend and test for texture adjustments.
Can I omit the nutmeg?
Absolutely! Nutmeg is optional and adds just a hint of warmth. If you’re not a fan, leave it out without worrying—it won’t drastically change the cake’s tender character.
Why are my tea cakes turning out hard?
Overmixing the dough or baking too long can cause hard tea cakes. Make sure to mix just until combined and watch the baking time carefully. Removing them as soon as the edges turn golden is key.
Can I double this recipe?
Yes, doubling works well. Just be sure to mix the dough thoroughly and bake in batches, leaving enough space on your baking sheets for even cooking.
Is there a substitute for lemon extract?
If you don’t have lemon extract, a teaspoon of lemon zest or a few drops of fresh lemon juice can provide a similar bright flavor, though it’s optional and not necessary for a delicious result.
Final Thoughts
I can’t recommend giving this Old-Fashioned Southern Tea Cakes Recipe a try enough! It’s a wonderful way to bring a touch of Southern baking tradition into your kitchen with relatively simple ingredients and straightforward steps. These tea cakes are sure to fill your home with irresistible aromas and become a cherished favorite for tea time or any sweet craving. Happy baking!
Print
Old-Fashioned Southern Tea Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 tea cakes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Old-Fashioned Southern Tea Cakes are soft, slightly cakey cookies rich in buttery flavor with hints of vanilla and lemon. These classic Southern desserts are perfect for pairing with tea and offer a nostalgic sweetness with a delicate crumb.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture becomes light, fluffy, and pale in color.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and lemon extract if using, mixing well to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground nutmeg to evenly distribute the leavening and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until a soft dough forms; avoid overmixing to keep the texture tender.
- Roll and Cut Dough: Lightly flour a clean work surface and roll the dough to approximately 1/4-inch thickness. Use a cookie cutter or the rim of a glass to cut dough circles for the tea cakes.
- Arrange on Baking Sheet: Place the cut cookies on the prepared baking sheet with about 1 inch of space between each to allow for slight spreading during baking.
- Bake: Bake the tea cakes in the preheated oven for 8–10 minutes, or until the edges turn just golden and the centers appear set but not browned.
- Cool: Let the cookies cool on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely, ensuring a soft texture.
Notes
- The tea cakes are intentionally soft with a slight cakey texture, not crispy or crunchy.
- Sprinkle a light dusting of sugar on top of the cookies before baking for added sweetness and a subtle crunch.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
