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 doubt they had self rising flour when the original recipe was developed js
Self-rising flour invented by Henry Jones, patented in 1845. JS
@Brenda,
Unbelievable!! I have baked Tea Cakes for over 40 years, I have been married for 48 years. My husband told me these Tea Cakes taste great. His smile says it all. Thank you so much for sharing.
One of the best tea cake recipe I have come across so far. Thanks for sharing
Been a great many years, over 30+ for certain, used to buy these at a natural food store. They were whole
wheat.& made in England, by The Walker’s company. They are lovely with Lemon Curd. My Hubs loves them with Nutella. These will make a lot more appearances in our house, finally found a recipe!
Thank you so much for posting this recipe! These tea cakes are unmistakably southern American- not British. My 86 year old dad who grew up in west Tennessee was recently reminiscing about these very same tea cakes his mother would make when he was a child. I found her incomplete recipe- which must date back to the depression era, and your recipe fills in all of the gaps! When I first saw the 450 degree baking temperature from her recipe, I thought it was an error- but your recipe confirms it’s not. These are delicious!
Hi Sheri,
Thanks for stopping by and taking the time to comment. I am delighted that the recipe helps fill in the gaps and preserves a treasured recipe. (The temperature does seem concerning at first, doesn’t it?)
Take care,
Lynda
After my grandmother’s death (Mom Moody) her tea cake recipe was forever lost……..that was until now. Thank you so much for this recipe. Tea cakes are such a sweet reminder of days past with a delightful fragrance wafting from a large farm kitchen and my grandmother in her cozy apron to wrap around me as I enjoyed the delightful bites.
Can’t wait to make.
Peggy Bostic
(In loving memory of my precious grandmother, Clara Moody)
Thanks, Peggy, for taking the time to write a comment – it made my day. I hope that when you make this recipe that more sweet memories of your grandmother come to mind.
This is the best recipe that I’ve ever had for tea cakes as I remember from my youth. Perfection in every way !! –
They remind me of the cookies I got as a child from a little country store . The savored cookies were taken out of a jar there and put in a little brown sack for my little hand to reach into and eat as I walked home.
I love the rise too. A+++ . Thank you ! After 40 years of searching, I can smile big time over this easy and delicious recipe . jm
Thank you so much for your post. It made my day and I know it would have made my mother-in-law happy, too! 🙂
tea cakes
They look like they would be really good with a cup of coffee as an afternoon pick me up.
Definitely!
This old fashioned tea cake looks delicious. It’s fairly easy recipe, so I can make it.
Love these! This recipe reminds me of the one in my grandmother’s recipe box. Great post.
Thanks!
Oooh what a treat and good for you to take one for the team! 🙂 Research? Yes, I do a little research myself! These look delish!
🙂 Thanks. They are delicious.
I’ve never come across anything quite like these! they look pretty tasty!!!
Yum, they look tasty. I’ve never had them before though.
They look wonderful and like a light snack that could easily be eaten over coffee or tea 🙂