Old Fashioned Tea Cakes
Delightfully soft and subtly sweet, Old Fashioned Tea Cakes are a timeless Southern treat that perfectly balances simplicity and charm. Made with pantry staples like butter, sugar, and buttermilk, these tender cookies boast a cake-like texture and a hint of vanilla that will transport you to the comforting kitchens of generations past. With a quick preparation time of just 20 minutes and a satisfying yield of 24 treats, they’re ideal for afternoon tea, holiday gatherings, or a nostalgic snack. Whether enjoyed plain or dusted with powdered sugar, these melt-in-your-mouth tea cakes are a versatile addition to any dessert table. Follow this easy recipe to recreate the magic of this vintage favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup buttermilk
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round or fluted cookie cutter to cut out shapes, and place them on the prepared baking sheets, leaving about 1 inch of space between cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges are just lightly golden. Be careful not to overbake, as tea cakes should remain soft and tender.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the tea cakes plain, or dust them with powdered sugar for a classic touch. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 8.6 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 25 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
