Old Fashioned Southern Tea Cakes Recipe
With just a handful of simple ingredients, these Old-Fashioned Southern Tea Cakes bring nostalgia with every bite. Made with self-rising flour, they’re soft, sweet, and reminiscent of Southern gatherings. These tea cakes are perfect for afternoon tea, holiday gift baskets, or that cozy moment with a glass of sweet iced tea.
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 like a sweet, soft cookie, perfect for pairing with a cup of tea or coffee.
Why This Recipe Works
- Simple ingredients you probably already have on hand.
- Quick to prepare: mix, roll, cut, and bake.
- Great texture: soft inside with a delicate golden edge.
- Customizable: easily tweaked with lemon, almond, or spice.
Ingredients
- 4 to 5 cups self-rising flour
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
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. Line baking sheets with parchment paper.
- In a large bowl, combine 4 cups of the flour, the sugar, and the salt. Make a well in the center.
- Add the eggs, vegetable oil, milk, vanilla extract, and lemon extract to the well. Mix with a spoon until fully combined.
- Turn the dough out onto a lightly floured surface. Knead until smooth, adding more flour as needed until the dough is no longer sticky.
- Roll the dough about ¼ inch thick and cut with a large biscuit cutter or cookie cutter. (I usually use the rim of a large cup.)
- Place the tea cakes on the prepared baking sheets and bake for 5 to 7 minutes, until the edges are golden brown. Watch them closely, since they brown quickly at this temperature.
- Let the tea cakes cool on the baking sheet for a few minutes before moving them to a wire rack.
If classic Southern comfort food makes your heart happy, you’ll love these other recipes, too. My Ooey Gooey Butter Cake is a rich, indulgent dessert that melts in your mouth, while this Easy Peach Cobbler Using Canned Peaches delivers fruity sweetness in every bite. And if you’re craving something savory, don’t miss my Quick and Easy Chicken and Dumplings, a cozy bowlful that’s every bit as comforting as these tea cakes.
Old Fashioned Tea Cakes
Ingredients
Method
- Preheat your oven to 450°F. Line baking sheets with parchment paper.
- In a large bowl, combine 4 cups of the flour, the sugar, and the salt. Make a well in the center.
- Add the eggs, vegetable oil, milk, vanilla extract, and lemon extract to the well. Mix with a spoon until fully combined.
- Turn the dough out onto a lightly floured surface. Knead until smooth, adding more flour as needed until the dough is no longer sticky.
- Roll the dough about ¼ inch thick and cut with a large biscuit cutter or cookie cutter. (I usually use the rim of a large cup.)
- Place the tea cakes on the prepared baking sheets and bake for 5 to 7 minutes, until the edges are golden brown. Watch them closely, since they brown quickly at this temperature.
- Let the tea cakes cool on the baking sheet for a few minutes before moving them to a wire rack.
Nutrition
Video
Notes
- All-purpose flour: Add 1½ teaspoons baking powder and ¼ teaspoon salt per cup.
- Flour amount: Start with 4 cups and add more, a little at a time, only until the dough is no longer sticky.
- Baking: These brown quickly at 450°F, so watch them closely. If your oven runs hot, lower the temperature by 25°F.
- Storage: Keep in an airtight container for up to 7 days, or freeze for up to 3 months.
- Nutrition: Nutrition information is an estimate calculated with an online nutrition tool and is provided as a courtesy. Values will vary based on the brands you use, how much flour you add, and the size of your cutter. If you follow a special diet or have a medical condition, please calculate the nutrition yourself using your exact ingredients or check with your doctor or a registered dietitian.
Tried this recipe?
Let us know how it was!
Variations & Flavor Twists
- Butter swap: Some say you can replace the oil with melted butter, or use half butter and half shortening, for a more traditional texture. (Note: I have not tried this.)
- Spices: Try adding a pinch of nutmeg or cinnamon.
- Flavorings: Almond or rum flavoring works well, or double the lemon for a citrusy twist.
- Toppings: Sprinkle with cinnamon sugar before baking, or dip half of each cooled tea cake in melted chocolate.
Serving & Pairing Ideas
- Serve warm with sweet tea, cold milk, or coffee for a classic Southern vibe.
- Use them as a base for mini cheesecakes or pudding cups, or crumble them into desserts.
- Package them with twine and festive wrap for holiday gift giving. Stack them in a tin with parchment between the layers so they don’t stick.
Storage & Freezing Tips
Store tea cakes in an airtight container for up to 7 days. To freeze, place them in freezer bags for up to 3 months. Thaw at room temperature and refresh in a low oven if needed.
FAQs
Yes. Add 1½ teaspoons baking powder and ¼ teaspoon salt per cup of all-purpose flour to make your own self-rising flour.
Southern tea cakes are softer and more cake-like than sugar cookies, and they’re a little less sweet. They’re usually served plain instead of frosted.
It could be your oven. Try reducing the oven temperature by 25°F, or rotate the baking sheets halfway through baking for even browning.
Yes. Resting it in the fridge for 30 minutes helps firm it up for neater, cleaner cuts. (Note: I have not tested this.)
Yes. Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw it overnight in the refrigerator before rolling and cutting. (Note: I have not tested this.)
Last Bite
If Grandma had Wi-Fi, she’d tell you to share this recipe with a friend and leave a note about how yours turned out. So go ahead: bake a batch, then drop a comment to let me know if they taste like the ones you grew up with!
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. 🙂