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Old-Fashioned Southern Tea Cakes 🍪☕
These soft, buttery, cake-like cookies are a cherished Southern tradition—simple, lightly sweetened, and perfect with a glass of cold milk or sweet tea. They’re like a cross between a sugar cookie and a biscuit, with a hint of nostalgia in every bite!
Ingredients
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½ cup (1 stick / 115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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1 large egg
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1 tsp vanilla extract
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½ tsp almond extract (optional, but traditional)
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2½ cups (315g) all-purpose flour
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½ tsp baking soda
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½ tsp salt
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¼ cup (60ml) buttermilk (or whole milk + ½ tsp vinegar)
Instructions
1️⃣ Cream Butter & Sugar
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In a large bowl, beat butter and sugar until light and fluffy (~3 mins).
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Mix in egg, vanilla, and almond extract.
2️⃣ Combine Dry Ingredients
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually add to the butter mixture, alternating with buttermilk, until just combined.
3️⃣ Chill & Roll
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Wrap dough in plastic and chill 1 hour (for easier handling).
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Roll out to ¼-inch thick on a floured surface.
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Cut into rounds (use a glass or 2.5-inch cutter).
4️⃣ Bake
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Place on parchment-lined sheets and bake at 350°F (175°C) for 10–12 mins (edges should be just golden).
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Let cool slightly before enjoying—they’ll soften as they sit!
🌟 Tips for Authentic Tea Cakes
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Don’t overbake! They should stay pale with a tender crumb.
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For extra richness, replace 1 tbsp butter with lard or shortening.
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Dust with powdered sugar for a vintage look.
Why These Are Special
✅ No fancy ingredients—just pantry staples.
✅ Subtly sweet (unlike modern cookies).
✅ Versatile: Enjoy plain, with jam, or sandwiched with icing!
These taste like Grandma’s kitchen in every bite. Want a lemon or cinnamon twist? Let me know! 🍋✨
Fun Fact: Tea cakes date back to the 1700s, when enslaved Africans in the South adapted European recipes with simpler, available ingredients.
