Old Fashioned Southern Tea Cakes

5 from 4 votes

Old Fashioned Southern Tea Cakes

Old-fashioned southern tea cakes are a classic, simple cookie recipe with buttery, rich flavor, and the perfect soft and slightly crispy texture. Tea cakes taste terrific served with coffee, milk, or - you guessed it - tea!

Prep Time10 mins

Cook Time10 mins

Chill Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 144kcal

Author: Ashley Boyd

Equipment

Ingredients

2 cups all-purpose flour spooned and leveled
2 teaspoons baking powder
¼ teaspoon salt
½ cup butter unsalted, softened
1 cup granulated sugar
1 large egg room temperature
2 tablespoons buttermilk room temperature, whole or low-fat
3 teaspoons vanilla extract

Instructions

Sift together the flour, baking powder, and salt into a medium mixing bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high (7-8 on a stand mixer) for 2 to 3 minutes until light and creamy. Add the sugar and cream the ingredients on medium-high for an additional 5 to 7 minutes until light and fluffy.
Add the egg, vanilla, and buttermilk to the bowl with the butter and sugar and mix on medium speed (5-6) until thoroughly combined.
Add the flour and mix until no more dry steaks of flour are visible. Be careful not to overmix the dough.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour up to overnight.
Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
Turn the dough out onto a lightly floured surface and roll it out into a rectangle about ¼ inch thick. Cut out 18 to 20 cookies using a biscuit cutter or glass dipped in flour, reworking the scraps to get more cookies as needed.
Place the cookies on the lined baking sheet about 1 inch apart. Bake the cookies on a middle rack in the preheated oven for 10 to 12 minutes, or until the edges just start to turn a light golden brown.
Do not overbake the cookies! They should be very light in color when removed from the oven. Serve the tea cakes warm or at room temperature.

Notes

Measure your flour properly by spooning it into the measuring cup and leveling it off with a knife.
Make sure your butter, egg, and buttermilk are at room temperature so that they are easily incorporated into the dough.
Old-fashioned tea cakes can be stored in an airtight container at room temperature for up to 3 days and up to a week in the refrigerator.
Tea cakes also freeze well and will keep for up to 3 months in the freezer.

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