Name: Old Fashioned Southern Tea Cakes
Prep time: 15 min
Cook time: PT-486857H3M54S
Total time: PT-486857H3M54S
Cuisine: Southern
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 3 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 1/2 cup buttermilk (or milk with a splash of vinegar or lemon juice)

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Old Fashioned Southern Tea Cakes are a soft, tender cookie that brings back warm memories of home, heritage, and family gatherings. Slightly sweet with a cake-like texture, they’re simple yet full of comforting flavor. I love baking these when I want something nostalgic and homemade that pairs perfectly with a cup of tea, coffee, or cold milk.

Why You’ll Love This Recipe

I love these tea cakes for their subtle sweetness and pillowy-soft texture. They’re not overly sugary, which makes them perfect for snacking any time of day. The flavor is rich with vanilla and butter, and they have that old-time charm that makes me feel connected to generations past. Plus, they’re easy to make with pantry staples and always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Eggs
All-purpose flour
Baking soda
Baking powder
Salt
Vanilla extract
Buttermilk (or milk with a splash of vinegar or lemon juice)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until a soft dough forms.
I roll the dough into tablespoon-sized balls or gently press it out and cut with a round cookie cutter for a traditional look.
I place the dough rounds on the prepared baking sheet and bake for 8–10 minutes, just until the edges are lightly golden and the centers are set.
I let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 tea cakes, depending on size. It takes me about 15 minutes to prep the dough and 8–10 minutes per batch to bake, so I can have them ready in under 30 minutes.

Variations

Sometimes I add a pinch of nutmeg or lemon zest to give them a hint of spice or brightness. I’ve also made a version with almond extract or a light glaze on top for extra sweetness. For a holiday twist, I use cookie cutters and decorate them lightly with icing.

Storage/Reheating

I store these tea cakes in an airtight container at room temperature for up to 5 days. They freeze beautifully too—I wrap them in plastic or place them in freezer bags and thaw at room temperature when I’m ready to enjoy. If I want to reheat one, 5 seconds in the microwave brings back the just-baked softness.

FAQs

Are Southern tea cakes cookies or cakes?

They’re technically cookies, but with a soft, cake-like texture. That’s why they’re called “tea cakes”—a cross between a cookie and a sweet biscuit.

Can I use regular milk instead of buttermilk?

Yes, I can. If I don’t have buttermilk, I use regular milk with a teaspoon of vinegar or lemon juice stirred in and let it sit for 5 minutes.

Why did my tea cakes come out too hard?

That usually means they were overbaked. I keep a close eye and pull them from the oven as soon as the edges begin to brown.

Can I roll the dough and use cookie cutters?

Absolutely. That’s the traditional way to shape tea cakes. I flour the surface lightly and cut them into rounds or shapes.

Do they need icing or glaze?

Not at all—they’re delicious plain. But if I want to dress them up, a light glaze or dusting of powdered sugar works beautifully.

Conclusion

Old Fashioned Southern Tea Cakes are a timeless treat that I’ll always come back to. Soft, sweet, and full of heritage, they’re perfect for quiet afternoons, celebrations, or simply enjoying the comforting flavors of the past. This simple recipe captures everything I love about Southern baking—warm, welcoming, and made with love.