Old Fashioned Southern Tea Cakes Recipe
With just a few simple ingredients, you can bake a batch of Old Fashioned Tea Cakes that are sure to be a hit. These Southern classics are the perfect blend of simplicity and flavor, offering a taste of nostalgia in every bite. Whether you’re a long-time lover of tea cakes or trying them for the first time, this recipe is bound to become a favorite in your home.
What are Tea Cakes?
Tea cakes vary widely depending on where you are in the world. In the Southern United States, tea cakes are simple, cake-like cookies that have been enjoyed for generations. Unlike Russian Tea Cakes or English Tea Cakes, Southern tea cakes are more akin to a sweet, soft cookie, perfect for pairing with a cup of tea or coffee.
These Old-Fashioned Tea Cakes aren’t just for everyday snacking—they make a delightful addition to special occasions, too! Whether you’re hosting a holiday gathering, attending a potluck, or simply looking for a thoughtful homemade gift, these Southern tea cakes will be a hit. Their simplicity and classic flavor make them versatile for any occasion, especially during the holiday season when nostalgic treats are most appreciated. You can even wrap them up in festive packaging to share with friends and family.
Ingredients
- 4-5 cups self-rising flour
- 2 cups granulated sugar
- ¼ tsp salt
- 2 eggs
- ½ cup oil
- ½ cup milk
- 1 tsp vanilla flavoring
- 1 tsp lemon flavoring
I prefer to use the King Arthur brand of self-rising flour because it is not bleached, and they don’t use aluminum in their rising agent. It’s the only brand that I am aware of that has those two features.
Instructions
- Preheat your oven to 450°F. Prepare baking sheets by lining them with parchment paper.
- In a large bowl, combine flour, sugar, and salt. Create a well in the center.
- Add the eggs, vegetable oil, milk, lemon extract, and vanilla extract into the well of the flour mixture. Mix with a spoon until fully combined.
- Place the dough onto a lightly floured surface. Knead until smooth, adding more flour as needed.
- Roll the dough to your desired thickness and use a large biscuit cutter or cookie cutter to shape the dough. (I usually use the rim of a large cup.)
- Place the shaped dough onto the prepared baking sheets and bake for 5-7 minutes or until golden brown.
- Allow the tea cakes to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Tips & Tricks
- Thickness Matters: The thinner the dough, the crunchier your tea cakes will be. If you prefer a soft, cake-like texture, roll the dough thicker.
- Baking Sheets: If using a metal baking sheet, watch your first batch closely. Metal sheets heat faster, leading to quicker cooking times and possibly darker edges.
- Storage: Store leftover tea cakes in an airtight container to keep them fresh. These treats also freeze well—wrap them in plastic wrap and place them in a freezer bag for longer storage.
Substitutions & Variations
Serving Suggestions: These tea cakes are perfect for any occasion, whether it’s dessert time with family or a special treat during the holiday season. Pair them with a cup of sweet tea or hot chocolate for a comforting Southern experience.
- Flour: While this recipe calls for self-rising flour, you can substitute it with all-purpose flour by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for every cup of flour.
- Flavors: Experiment with almond extract or vanilla bean for a different flavor profile. You could also add lemon zest for an extra citrus kick.
Troubleshooting Tips
Here are some common issues you might encounter when making these tea cakes and how to solve them:
Edges browning too quickly: If the edges of your tea cakes brown before the centers are fully cooked, reduce your oven temperature by 25°F and bake a little longer. You can also try rotating your baking sheet halfway through the cooking time for more even baking.
Dough too sticky: If your dough is too sticky to roll out, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency. Just be careful not to add too much, as this can make the tea cakes dense.
Old Fashioned Tea Cakes
Ingredients
- 4-5 cups self-rising flour
- 2 cups granulated sugar
- ¼ tsp salt
- 2 eggs
- ½ cup oil
- ½ cup milk
- 1 tsp vanilla flavoring
- 1 tsp lemon flavoring
Instructions
- Preheat oven to 450° Fahrenheit.
- Place flour, sugar and salt in a large mixing bowl.
- Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
- Place on lightly floured surface and knead. Roll out and cut using a cup.
- Place on baking stone and bake for 7-9 minutes or until lightly browned.
- Cool and enjoy.
Nutrition
We’d love to see how your tea cakes turn out! Share your photos on social media using the hashtag #SouthernKissed, and tag us so we can see your delicious creations. Don’t forget to leave a comment below to let us know how they turned out or if you have any tips of your own.
If you enjoyed this recipe, be sure to sign up for our newsletter to receive more classic Southern recipes straight to your inbox. Plus, check out our other sweet treats like Ooey Gooey Butter Cake to keep your kitchen full of delicious aromas!
I have made these for years but never put lemon in my cookies. The dough is rolled out thicker and then they are cut with a theme cooker cutter. You know Christmas, Thanksgiving, Easter and Texas. Do plain round ones too. Most of the time they are iced with a plain coated powdered sugar, water and vanilla. Then I put it in smaller bowls and put in food coloring or jell. Color for whatever season or maybe a school function. I use a brush and just paint each cookie one color. Nothing fancy but very good.
Thanks for sharing your spin on tea cakes. I am sure your family loves it when you bake them. 🙂
When I think of tea cakes I instantly think of my granny and the 5 gallon popcorn can she kept filled with t cakes I hope this recipe is as good as hers
Please come back and let me know how they compare to your granny’s tea cakes. 😀
Tea cakes turned out delicious but the recipe says it makes 18, I ended up with a little over 3 dozen. However, no one is complaining.
This made me laugh out loud.
The batch is listed as having 18 SERVINGS, not cookies. Therefore, if you got 36 cookies, then each serving would be 2 cookies.
I am glad you enjoyed the recipe. 🙂