Description
These Southern tea cakes are soft, buttery, lightly sweetened cookies with a tender cake-like texture and deep roots in Black Southern food culture. Made with simple pantry ingredients, these old-fashioned tea cakes taste perfect with coffee, sweet tea, or shared around the kitchen table with family.
Ingredients
1 stick unsalted butter, softened
1 cup raw cane sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons whole milk
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy. Add egg and vanilla, then mix until smooth. Pour in milk and stir to combine.
- Whisk flour, baking soda, and salt in a separate bowl. Slowly add dry mixture to wet mixture. Mix until a soft dough forms. Do not overmix.
- Cover the dough and chill for 10–15 minutes. Chilling helps the dough hold its shape.
- Scoop 2 tablespoons of dough and roll into balls. Place on prepared baking sheet with space between each cookie.
- Bake for 9–10 minutes. Watch edges closely for a light golden color. Do not overbake.
- Let the tea cakes cool on the pan for 5 minutes. Transfer to a cooling rack and serve.
Notes
Do not overmix the dough, or the tea cakes can turn tough.
Do not overbake. The centers should stay soft and tender.
Use room temperature butter and egg for a smoother dough.
For extra flavor, add a pinch of nutmeg or a little lemon zest.
Store tea cakes in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cookies
- Calories: 135
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 18 mg