Classic Southern Tea Cakes

Classic Southern Tea Cakes: A Taste of Nostalgia

Southern Tea Cakes are more than just cookies—they’re tender, buttery, and subtly sweet biscuits with a hint of nostalgia. Simpler than sugar cookies and less fussy than shortbread, they’re perfect with a glass of iced tea, coffee, or milk.

📜 The Recipe

Ingredients

· ½ cup (1 stick / 113g) unsalted butter, softened
· 1 cup (200g) granulated sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract
· ½ teaspoon lemon extract or 1 tsp lemon zest (optional but traditional)
· 3 cups (375g) all-purpose flour, plus more for rolling
· ½ teaspoon baking soda
· ¼ teaspoon salt
· ¼ cup (60ml) buttermilk (or whole milk with ½ tsp vinegar)

Instructions

1. Cream butter & sugar: In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes.
2. Add wet ingredients: Beat in eggs one at a time, then vanilla and lemon extract/zest.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
4. Combine: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with flour. Mix until just combined—do not overmix.
5. Chill: Wrap the dough in plastic and refrigerate for at least 1 hour (or up to overnight). This prevents spreading and allows flavors to meld.
6. Roll & cut: Preheat oven to 350°F (175°C). Roll the dough on a floured surface to about ¼-inch thick. Cut with a round biscuit cutter or glass (about 2-3 inches wide).
7. Bake: Place on parchment-lined baking sheets and bake for 8-10 minutes, until just set and the bottoms are lightly golden. They should not brown on top.
8. Cool: Let them rest on the baking sheet for 2-3 minutes before transferring to a wire rack.

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👵 Grandma’s Secrets for Authentic Tea Cakes

· Texture is key: The dough should be soft but not sticky. If it’s too dry, add a splash more buttermilk; if too sticky, add a sprinkle more flour.
· Thickness matters: Rolling them too thin makes them crisp; ¼-inch gives you that soft, cakey center with slightly firmer edges.
· Don’t overbake: Remove them when they look “set” but still pale. They continue to firm up as they cool.
· Flavor variations:
· Add a pinch of nutmeg or mace
· Replace lemon with almond extract
· Sprinkle with sanding sugar before baking
· Brush warm cookies with a simple glaze (milk + powdered sugar)

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🍶 Why Buttermilk?

Traditional recipes often use buttermilk because it adds a slight tang and tenderizes the crumb. If you don’t have buttermilk, you can substitute:

· ¼ cup milk + ¾ teaspoon white vinegar or lemon juice (let sit 5 minutes)
· Plain yogurt thinned with a little milk

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📦 Storing & Gifting

· Store in an airtight container at room temperature for up to 5 days.
· Freeze unbaked dough (rolled into a log or as discs) for up to 3 months, or freeze baked cookies for 2 months.
· Gift in a simple tin or paper bag tied with twine—these humble cookies are meant to be shared simply.

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🧡 The Story Behind the Cookie

Southern Tea Cakes date back to the 18th century when ingredients were simple and scarce. They were often made with just flour, sugar, butter, and eggs—a “poor man’s cookie” that became a cherished treat. Every Southern family has their own version, passed down through generations.

These aren’t fancy, but their simplicity is what makes them special. They’re the cookie your grandmother might have made after church, or packed in a lunch pail. They’re meant to be shared with stories and sweet tea on the porch.

Enjoy making—and tasting—a little piece of Southern history.