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Old-Fashioned Tea Cakes – A Soft, Southern Classic

By Corinne Griffith

May 10, 2025 3 Min Read

Old-Fashioned Tea Cakes Recipe

Introduction

There’s something deeply nostalgic about a plate of Old-Fashioned Tea Cakes—the kind that feel right at home on a Southern dessert table or tucked inside a lunch tin. Soft, buttery, and lightly sweet, these cookies are more like pillowy sugar biscuits than modern tea cakes. They’re humble, versatile, and always welcome, whether served plain or dressed up with a dusting of powdered sugar or a dollop of jam.

Why I Love This Recipe

These tea cakes have all the charm of a cherished heirloom recipe:

Simple pantry ingredients make them easy and accessible
Soft and tender texture from creaming butter and sugar
Classic vanilla flavor with endless ways to customize
Perfect for gifting, hosting, or snacking anytime

They’re the kind of treat that works as an everyday cookie or a holiday must-have.

Ingredients

1 cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt

Swaps and Notes

Try lemon or almond extract in place of vanilla for a different twist.
Add-ins: Mini chocolate chips, citrus zest, or a sprinkle of cinnamon work beautifully.
Frost or glaze for special occasions—or press flat and dust with powdered sugar.

Step-by-Step Instructions

1️⃣ Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease baking sheets or line with parchment paper.

2️⃣ Cream Butter and Sugar

In a large bowl, cream together softened butter and sugar until light and fluffy, about 5–7 minutes. This step is key to a soft texture.

3️⃣ Add Eggs and Vanilla

Beat in eggs, one at a time, mixing well after each. Stir in vanilla extract.

4️⃣ Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture. Dough will be soft and slightly sticky.

5️⃣ Shape and Bake

Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake for 7–8 minutes, or until the edges are just turning golden. Do not overbake—they should be soft and pale in the center.

6️⃣ Cool

Transfer to wire racks and allow to cool completely.

Tips for Success

Cream the butter well—it traps air and gives these cookies their fluffy texture.
Chill the dough for 15–20 minutes if it’s too soft to scoop.
Use a cookie scoop for evenly shaped rounds that bake up beautifully.

Serving Suggestions and Pairings

Serve these tea cakes:

With a hot cup of tea or coffee
As a base for ice cream sandwiches
Topped with a smear of jam or lemon curd
Alongside Rainbow Sprinkle Cookies for a colorful cookie platter
Or paired with Easter Cookies for a seasonal dessert spread

Storage and Leftover Tips

Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months. Thaw at room temperature.
Refresh slightly stale cookies by microwaving for 8–10 seconds.

More Recipes You’ll Love

If you love old-school baking, you’ll enjoy:

Final Thoughts

These Old-Fashioned Tea Cakes are a reminder that simple ingredients and a little love are all you need to bake something memorable. Soft, golden, and full of old-school charm, they’re perfect for any season, any celebration, or just a cozy afternoon at home.

Baked them? Tag @ChefManiac with your tea cake creations! And follow Chef Maniac for more classic bakes and family-favorite recipes made easy.