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 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 🙂