If you’ve ever dreamed of biting into a tender, buttery treat that melts in your mouth with just the right hint of sweetness, then you’re in for a real delight with this Old-Fashioned Southern Tea Cakes Recipe. These cherished little cakes bring back the warmth of southern kitchens and family gatherings, offering a perfect balance of simplicity and flavor. Whether you’re new to baking or a seasoned pro, these tea cakes will quickly become your go-to for a comforting snack or an afternoon tea companion, reminding you of the good old days with every bite.
Ingredients You’ll Need
With just a handful of ingredients that most people keep on hand, this recipe is all about quality and simplicity working together. Each item plays a special part: the butter gives richness, the vanilla adds aroma, and the flour forms the soft, delicate crumb that makes these tea cakes so irresistible.
- All-purpose flour: The foundation of your tea cakes, providing structure and tenderness.
- Baking powder: A gentle lift to keep these cakes light and airy.
- Salt: Enhances flavor and balances the sweetness perfectly.
- Unsalted butter: Adds rich flavor and a velvety texture when softened just right.
- Granulated sugar: Sweetens the cakes and creates a subtle crunch on top.
- Large egg: Binds everything together while contributing to a tender crumb.
- Vanilla extract: Infuses the cakes with a warm, comforting aroma.
- Almond extract (optional): A subtle nutty hint that adds depth to the flavor.
- Milk: Used sparingly to help bring the dough together into a soft, workable texture.
- Additional sugar for sprinkling: Gives that classic sparkle and a touch of crispness on top.
How to Make Old-Fashioned Southern Tea Cakes Recipe
Step 1: Preparing Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat to ensure your tea cakes don’t stick. In a medium bowl, whisk together the flour, baking powder, and salt until combined. This dry mixture will be the base of your tea cakes’ tender texture.
Step 2: Creaming Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer. You want to whip until the mixture is light and fluffy, about 2 to 3 minutes. This step is crucial because it incorporates air that helps make your tea cakes delightfully soft.
Step 3: Adding the Egg and Extracts
Next, beat in the egg along with the vanilla extract and almond extract if you’re using it. These add moisture and bring layers of aromatic flavor that give these tea cakes their unforgettable charm.
Step 4: Combining Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet butter mixture. Keep an eye on the dough’s consistency—if it feels too dry or crumbly, add a tablespoon or two of milk to make it come together into a soft dough. This ensures your tea cakes will stay tender and not dry out.
Step 5: Rolling and Cutting the Dough
Lightly flour a clean surface and roll out your dough to about 1/4 inch thickness. Use a round cookie cutter or even a drinking glass to cut out perfect circles. Place these onto your baking sheet, spacing them roughly 2 inches apart to give them room to bake evenly.
Step 6: Adding a Sweet Finishing Touch
Before popping them into the oven, sprinkle a little granulated sugar on top of each tea cake. This small step creates a lovely lightly sweetened crunch that complements the soft crumb very nicely.
Step 7: Baking to Perfection
Bake your tea cakes for 12-15 minutes, watching carefully as the edges turn a golden brown. The moment you see those edges color up, it’s time to take them out—overbaking can dry them out, and you want to preserve that soft, melt-in-your-mouth texture.
Step 8: Cooling and Enjoying
Once baked, allow the tea cakes to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Then serve alongside your favorite hot tea or coffee for a truly delightful experience.
How to Serve Old-Fashioned Southern Tea Cakes Recipe
Garnishes
Though these Southern tea cakes shine on their own, a dusting of powdered sugar or a light spread of homemade jam can elevate their charm. A few fresh berries alongside can add a pop of color and freshness that is simply irresistible.
Side Dishes
Pairing these tea cakes with a steaming cup of black tea or a creamy latte makes for the perfect afternoon break. For a heartier snack, serve them with a slice of sharp cheddar cheese or a dollop of clotted cream – the classic Southern touch you’ll love.
Creative Ways to Present
For special occasions, stack a few tea cakes on a pretty cake stand, interspersed with edible flowers or sprigs of fresh mint. Or create mini “tea cake sandwiches” with a smear of lemon curd or honey butter between two cakes for a fun and elegant twist your guests will adore.
Make Ahead and Storage
Storing Leftovers
These delightful tea cakes keep beautifully at room temperature for 2 to 3 days if stored in an airtight container. This is perfect if you want to bake ahead and enjoy them fresh anytime.
Freezing
If you want to save your tea cakes for longer, freeze them in a tightly sealed bag or container for up to 3 months. Just separate layers with parchment paper to prevent sticking, so they stay fresh and ready for your next craving.
Reheating
When you’re ready to enjoy frozen or stored tea cakes, warm them gently in the oven at 300°F for about 5 minutes. This quick reheating keeps them soft and brings back that just-baked aroma you love.
FAQs
Can I substitute almond extract with something else?
Absolutely! If you’re not a fan of almond extract or don’t have it on hand, simply omit it or replace it with an extra 1/2 teaspoon of vanilla extract. The tea cakes will still be deliciously fragrant and satisfying.
What makes Old-Fashioned Southern Tea Cakes different from other cookies?
The distinguishing characteristic is their tender, cake-like texture and slight crunch on top from the sugar sprinkle. They’re less sweet and lighter than many cookies, making them the perfect companion to tea rather than a heavy dessert.
Can I use salted butter instead of unsalted?
While unsalted butter is recommended for better control of saltiness, you can use salted butter—just reduce or skip adding extra salt in the dry ingredients. It will still taste great but watch the balance.
Is it necessary to use milk in the dough?
Milk is only used if the dough feels too dry after mixing the wet and dry ingredients. It helps bring the dough together without making it sticky. If your dough is soft enough, you can skip the milk entirely.
How do I store tea cakes to maintain freshness?
Storing tea cakes in an airtight container at room temperature is ideal. Avoid refrigeration unless necessary, as it can dry them out. For longer storage, freezing is your best option.
Final Thoughts
There’s something truly heartwarming about making and enjoying the Old-Fashioned Southern Tea Cakes Recipe. These humble, buttery treats carry a rich history of southern hospitality and simple joys. Once you try them, their tender crumb and sweet crunch will have you coming back again and again, sharing these delightful tea cakes with friends and family for moments worth savoring.
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Old-Fashioned Southern Tea Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Old-Fashioned Southern Tea Cakes are classic, tender, and lightly sweetened cookies perfect for pairing with tea or coffee. These soft, buttery treats are easy to make and feature a delicate hint of vanilla and almond extracts, finished with a sprinkle of sugar for a slight crunch on top. Ideal for afternoon snacks or dessert, these tea cakes bring nostalgic Southern charm to your kitchen.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1–2 tbsp milk (if needed to bring dough together)
For Topping
- Additional granulated sugar, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step incorporates air for a tender texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) into the creamed butter and sugar until fully combined, infusing flavor and moisture into the dough.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender crumb. If the dough feels too dry and crumbly, add 1 to 2 tablespoons of milk to bring it together into a soft, workable dough.
- Roll Out Dough and Cut Shapes: Lightly flour your work surface and roll the dough out evenly to about 1/4 inch thickness. Use a round cookie cutter or a glass to cut out circles. Place the cut dough pieces 2 inches apart on the prepared baking sheet to allow room for spreading.
- Sprinkle Sugar: Lightly sprinkle granulated sugar over the top of each tea cake to create a delicate, sweet crunch upon baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the tea cakes turn golden brown. Watch carefully to avoid overbaking, which can dry out the cakes.
- Cool: Let the tea cakes cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This step prevents sogginess and allows them to set properly.
- Serve and Enjoy: These tea cakes are best enjoyed with your favorite tea or coffee, offering a nostalgic Southern treat perfect for any occasion.
Notes
- For a subtle nutty flavor, don’t omit the almond extract, but it is optional.
- If the dough is too sticky, chill it for 15–20 minutes before rolling to make handling easier.
- You can store baked tea cakes in an airtight container at room temperature for up to 3 days.
- Adding milk is optional and should only be used if the dough does not come together properly.
- Ensure not to overbake to keep the tea cakes soft and tender.
