Old Timey Tea Cakes
Transport your taste buds back in time with these Old Timey Tea Cakes—soft, buttery, and steeped in nostalgia. This classic Southern treat combines simple pantry staples like all-purpose flour, whole milk, and vanilla extract to create tender, cake-like cookies that melt in your mouth. The lightly golden edges and pillowy centers strike the perfect balance of texture, while a delicate dusting of powdered sugar adds a hint of sweetness to every bite. Ready in just over 30 minutes, this easy tea cake recipe is perfect for afternoon tea, special occasions, or enjoying with a warm cup of coffee. Whether you treasure traditional recipes or just crave an irresistible homemade dessert, these Old Timey Tea Cakes are a timeless delight.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 whole large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons optional powdered sugar for dusting
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Scoop tablespoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Gently flatten each ball slightly with the palm of your hand or the back of a spoon for even baking.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Do not overbake; the centers should remain soft.
Remove from the oven and let the tea cakes cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Once cooled, you may dust the tea cakes lightly with powdered sugar for an extra touch of sweetness, if desired.
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 597.4 g | 217% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 319.4 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 674 mg | 14% | |
*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.
