A Timeless Crumbly Cookie with a Buttery Heart
These Southern Tea Cakes are a classic Southern treat—lightly spiced, buttery soft, and delicately crisp around the edges. Inspired by generations of tea-time traditions in the South, these cookies are perfect for pairing with coffee or steeping alongside a warm cup of tea.
A simple, elegant cookie that’s easy to love!
Why You’ll Love This Recipe:
- 🧈 Buttery & Rich: The perfect balance of sugar and shortbread-style texture.
- 🌿 Hint of Nutmeg: Adds warm depth without overpowering the delicate flavor.
- ⏱️ Quick & Classic: Just mix, chill, roll, cut, and bake—no fancy tools needed.
- 🥣 Great for Dipping: Ideal with tea, coffee, or even milk.
- ❄️ Freezer-Friendly: Store baked or unbaked dough for future baking—easy make-ahead delight.
Ingredients (Makes about 2 dozen cookies):
For the Dough:
- 1¾ cups granulated sugar (350g)
- 1 cup (2 sticks) unsalted butter , softened (room temperature for best creaming)
- 2 large eggs (room temperature – for smoother blending)
- 1 tsp vanilla extract (or almond extract for variation)
- 3 cups all-purpose flour (360g)
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg (adds classic Southern warmth – optional but recommended)
Instructions:
Step 1: Cream Butter & Sugar
In a large mixing bowl, beat:
- Butter
- Sugar
using an electric mixer on medium speed until light and fluffy —about 2–3 minutes.
This step creates the signature crumbly tenderness of Southern tea cakes.
Step 2: Add Eggs & Vanilla
Add eggs one at a time , beating well after each addition.
Stir in vanilla extract for extra depth.
Step 3: Mix in Dry Ingredients
In a separate bowl, combine:
- Flour
- Baking soda
- Salt
- Nutmeg (if using)
Gradually stir dry ingredients into the wet mixture until fully combined.
The dough will be thick and slightly soft.
Step 4: Knead & Chill
Turn the dough out onto a lightly floured surface and knead gently for 1–2 minutes until smooth.
Wrap in plastic wrap and refrigerate for 30 minutes to firm up before rolling.
Tip: Chilling ensures clean cuts and prevents spreading during baking.
Step 5: Roll & Cut
Preheat oven to 325°F (165°C) .
On a lightly floured surface, roll out the chilled dough to ¼-inch thickness .
Use cookie cutters or a glass to cut into rounds or favorite shapes.
Place 1½ inches apart on ungreased or parchment-lined baking sheets.
Step 6: Bake Until Golden
Bake for 8–10 minutes , or until the edges are lightly golden —the centers should stay pale and soft.
Remove from oven and let cool on the pan for 2–3 minutes before transferring to a wire rack.
Step 7: Cool & Serve
Let the tea cakes cool completely before serving—they firm up as they rest.
Enjoy with:
- A mug of hot tea or coffee
- A glass of cold milk
- Or simply savor their melt-in-your-mouth goodness plain
They’re also great tucked into tins for gifting or school lunches.
Tips for Success:
- 🧁 Room-Temperature Butter Is Key: Makes creaming easier and gives better texture.
- 🧊 Chill the Dough: Ensures cleaner cuts and more uniform baking.
- 🍪 Try Different Shapes: Use holiday-themed cutters for festive versions.
- 🌸 Glaze Option: Dust with powdered sugar or drizzle with a light icing for extra sweetness.
- ❄️ Store Like a Pro: Keep in an airtight container for up to 1 week—or freeze dough ahead of time.
Serving Suggestions:
- Perfect at baby showers, afternoon tea, or Sunday suppers.
- Great for cookie exchanges, church potlucks, or family dessert trays.
- Ideal with a book, a porch swing, and a warm breeze.
Nutritional Information (per cookie, makes 24 cookies – approximate):
(Without glaze – based on regular butter and sugar)
- Calories: ~140 kcal
- Protein: ~2g
- Carbohydrates: ~15g
- Fat: ~9g
- Fiber: ~0.5g
- Sugar: ~8g
These Old Fashioned Southern Tea Cakes are proof that simplicity can be truly delicious. With their soft center, crisp edge, and hint of nutmeg—they’re a timeless cookie you’ll want to bake again and again.
