Why You’ll Love This Recipe
Old Fashioned Southern Tea Cakes are a nostalgic treat that combines simplicity with rich flavor. These delightful cookies have a soft, cake-like texture and a hint of nutmeg, making them perfect for tea time, holidays, or an everyday indulgence. They’re easy to make and bring the warmth of Southern hospitality to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 3/4 cups white sugar
- 1 cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Directions
- In a large bowl, beat sugar and butter together with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, salt, and nutmeg. Gradually stir this mixture into the creamed mixture until fully combined.
- Knead the dough on a floured surface for a few turns until smooth. Cover and refrigerate for about 30 minutes or until firm.
- Preheat your oven to 325°F (165°C). Roll the dough out on a lightly floured surface to a thickness of 1/4 inch.
- Use cookie cutters to cut the dough into desired shapes and place them 1 1/2 inches apart on cookie sheets.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden. Let the cookies cool briefly on the baking sheets before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 tea cakes (depending on the size of your cookie cutters)
- Preparation Time: 20 minutes
- Chilling Time: 30 minutes
- Cooking Time: 8-10 minutes per batch
Variations
- Spiced Tea Cakes: Add a pinch of cinnamon or cardamom for an extra layer of warmth.
- Glazed Tea Cakes: Drizzle with a simple icing made from powdered sugar and milk.
- Lemon Tea Cakes: Add 1 teaspoon of lemon zest to the dough for a citrusy twist.
- Nutty Tea Cakes: Fold in finely chopped pecans or walnuts for added texture.
Storage/Reheating
- Storage: Store tea cakes in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the dough or baked tea cakes for up to 3 months. Thaw at room temperature before serving or baking.
- Reheating: To refresh the cookies, warm them in a 300°F oven for 2-3 minutes.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance. Keep it refrigerated until you’re ready to bake.
2. Can I substitute margarine for butter?
While margarine can be used, butter is recommended for the best flavor and texture.
3. What’s the best way to ensure even baking?
Use a rolling pin to ensure the dough is rolled out evenly to 1/4 inch thick. This helps the cookies bake uniformly.
4. Can I omit the nutmeg?
Yes, if you prefer, you can skip the nutmeg or replace it with another spice like cinnamon.
5. How do I prevent the cookies from spreading?
Chilling the dough before rolling and cutting helps maintain the cookie shapes during baking.
6. Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used, but the texture and flavor will be denser and nuttier.
7. Do I need to grease the cookie sheets?
No, if you’re using non-stick cookie sheets or parchment paper. Otherwise, lightly greasing them is recommended.
8. Can I double the recipe?
Absolutely! This recipe doubles well. Just make sure to chill the dough in batches if needed.
9. What shapes work best for these cookies?
Simple shapes like circles, stars, or hearts work well and bake evenly.
10. How can I make them softer or crunchier?
For softer cookies, bake on the lower end of the time range. For crunchier cookies, bake a minute or two longer.
Conclusion
Old Fashioned Southern Tea Cakes are a timeless treat that bring a touch of nostalgia and warmth to any occasion. Whether you’re enjoying them plain, with a glaze, or with a hint of spice, these tea cakes are sure to become a family favorite. Give this recipe a try and savor the charm of Southern baking!
PrintOld Fashioned Southern Tea Cakes
Southern tea cakes are a classic, buttery cookie with a soft, cake-like texture. They’re lightly sweetened, perfect for pairing with a cup of tea or coffee. This old-fashioned treat is a nostalgic favorite in the South, loved for its simplicity and comforting flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 tea cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: Southern
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg (optional, for a hint of warmth)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Mix Wet Ingredients: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg (if using).
- Make the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape: Scoop 1 to 2 tablespoons of dough, roll it into a ball, and flatten it slightly with your fingers. Place the cookies 2 inches apart on the prepared baking sheets.
- Bake: Bake for 8–10 minutes, or until the edges are lightly golden. Do not overbake; they should remain soft and cake-like.
- Cool: Allow the tea cakes to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a slightly crispier texture, bake for an additional 1–2 minutes.
- Nutmeg adds a subtle, warm spice, but you can skip it for a more traditional flavor.
- Store in an airtight container at room temperature for up to 5 days.