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Old Fashioned Southern Tea Cakes Recipe

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3.9 from 65 reviews

  • Author: admin
  • Total Time: 30 minutes plus chilling time
  • Yield: 30 servings 1x

Description

Old Fashioned Southern Tea Cakes are classic, tender cookies with a rich buttery flavor and a delicate crumb. Perfectly crisp on the edges and soft inside, these tea cakes feature a simple dough made with butter, sugar, eggs, buttermilk, and vanilla, rolled thin and cut into rounds. A sprinkle of sugar on top adds a delightful crunch. They’re a nostalgic Southern treat best enjoyed fresh with a cup of tea or coffee.

Ingredients

Scale

Dough Ingredients

  • 1 cup butter (softened, 2 sticks)
  • 2 cups sugar
  • 3 eggs (room temperature)
  • 2 tablespoons buttermilk
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Topping

  • Additional sugar for sprinkling

Instructions

  1. Cream the Butter: Using a hand or stand mixer, cream the softened butter until soft and pale yellow in color. This helps incorporate air for a light texture.
  2. Add Sugar Gradually: Gradually add the sugar to the creamed butter, beating well to combine until fluffy.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure even mixing.
  4. Add Buttermilk: Pour in the buttermilk and beat well again to integrate moisture and tenderness.
  5. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking soda to evenly distribute the leavening.
  6. Mix Dry into Wet: Turn the mixer speed to the slowest setting and gradually add the flour mixture into the creamed wet ingredients, mixing just until combined to avoid overworking the dough.
  7. Add Vanilla: Stir in the vanilla extract to enhance the flavor of the dough.
  8. Chill Dough: Shape the dough into a round or rectangle, cover it tightly with plastic wrap, and chill for several hours or overnight to firm up and develop flavor.
  9. Preheat Oven and Prepare Pans: Preheat your oven to 400°F (200°C). Lightly grease two cookie sheets for baking.
  10. Prepare Dough for Rolling: If the dough was chilled overnight, remove it from the fridge about 15 minutes before rolling to soften slightly for easier handling.
  11. Roll Out Dough: Working with small portions (1/4 to 1/3 of the dough at a time), roll the dough on a lightly floured surface to about 1/4-inch thickness for even, tender tea cakes.
  12. Cut into Rounds: Using a large biscuit cutter or a flour-dipped drinking glass, cut dough into rounds. Gather scraps, re-roll, and continue cutting until all dough is used.
  13. Arrange on Sheets and Sprinkle: Place each round 1 inch apart on the greased cookie sheets and lightly sprinkle with additional sugar for a sweet crunch.
  14. Bake: Bake the tea cakes for 7 to 9 minutes or until the edges turn very lightly browned, indicating doneness without overbaking.
  15. Cool: Remove the cookie sheets from the oven and allow the tea cakes to cool on the sheets for several minutes before transferring them to wire racks to cool completely, maintaining their texture.

Notes

  • Using room temperature eggs helps achieve a smooth batter and better incorporation.
  • Chilling the dough overnight improves flavor and makes it easier to roll and cut.
  • Do not overbake; a light golden edge ensures a tender center.
  • The additional sugar on top adds a subtle crunch and sweetness but can be adjusted to taste.
  • Store baked tea cakes in an airtight container at room temperature for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Southern American

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Find it online: https://ascookasyoucan.com/old-fashioned-southern-tea-cakes-recipe/