Old Fashioned Southern Tea Cakes Recipe
With just a handful of simple ingredients, these Old‑Fashioned Southern Tea Cakes bring nostalgia with every bite. 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 akin to 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
- 4-5 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 (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. 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.
Old Fashioned Tea Cakes
Ingredients
Method
- 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
Video
Tried this recipe?
Let us know how it was!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.
Variations & Flavor Twists
- Butter swap: Some say that you can replace oil with melted butter or use half butter and half shortening for an authentic neater texture. (Note: I have not tried this.)
- Spices: Try adding a pinch of nutmeg or cinnamon.
- Flavorings: Almond or rum flavoring work well, or double the lemon for citrusy zest.
- Toppings: Sprinkle with cinnamon-sugar or dip half in melted chocolate once cooled.
Serving & Pairing Ideas
- Serve warm with sweet tea, cold milk, or coffee for a classic Southern vibe.
- Use as a base for minichee or pudding cups, or crumble into desserts.
- Package with twine and festive wraps for gift giving during holidays.
Storage & Freezing Tips
Thaw at room temperature and refresh in a low oven if needed. Store in an airtight container for up to 7 days. Freeze in bags for up to 3 months.
FAQs
Yes. Add 1 ½ tsp baking powder and ¼ tsp salt per cup to mimic self‑rising flour
It could be your oven. Try reducing oven temp by 25 °F or rotating trays mid-bake for even browning.
Yes—resting it in the fridge for 30 minutes helps firm it up for neater clean cuts. (Note: I have not tested this.)
If Grandma had WiFi, 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 and 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. 🙂