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!
These looks super yummy!
I never had a tea cake before, but I’d love to try one sometime. 🙂
I would love to try those with some yummy jasmine tea!
Ooh so yum with some hot tea. My grandma made the best 🙁
Courtney do you have your Grandma’s recipe? I have been hunting for a good tea cake recipe for over 30 years. My husband’s mother use to bake tea cakes for her children and I would like to get as close as I possibly can to her recipe. She has passed and this would be a nice gift for my hubby. They lived around the Abilene, TX area.
This would be a first to make for me. These look really good!
those look really tasty i’d love to try them
I’ve never had a tea cake before. They sound really good though.
The Tea cakes I remember were the ones my Great Grandmother in Georgia made, They were sooo good! This sounds like it could be the recipe!!I hope so
Mmmm. Can you talk with a British accent while eating them? I wouldn’t be able to resist!
I’ve never had tea cakes before, but have always wanted to try them.
I’m not sure I have ever had any type of tea cake, but these sound delicious!
That’s fascinating – I had no idea there were so many different meanings. I’m English so for me it’s a kind of bread roll with fruit, ideally to be served toasted with butter 🙂
These look really good! They kind of look like scones, which I love! I want to try making these for a little tea and biscuit treat!
Will ask my English mum in law about these and try making them for hubs. Thanks for the recipe and hello from SitsSharefest
It would be interesting to see what she thinks about the differences between English tea cakes and the Old South’s tea cakes.
I only have good memories of these. My mom used to make them often when I was younger. A few weeks ago I asked her about how she made them and we found ourselves taking a walk down memory lane. She told me how her mother made them literally by hand. She knew just the right amount of ingredients to use by measuring them without spoons or cups.
Now that’s skill and love!
LOVE tea cakes — my husband’s grandmother makes these too. 🙂
I haven’t seen these in forever. I would love to have a few with a nice cup of English breakfast tea. Yum!