Classic Southern tea cakes are a delightful treat that harken back to simpler times. These soft, buttery cookies are perfect for any occasion, whether it's a family gathering or a quiet afternoon with a cup of tea. Their slightly crisp edges and tender centers make them an irresistible favorite.
Most of the ingredients for this recipe are common pantry staples. However, if you don't usually bake, you might need to pick up vanilla extract and baking soda at the supermarket. These ingredients are essential for achieving the right flavor and texture in your tea cakes.

Ingredients For Classic Southern Tea Cakes Recipe
Butter: Provides richness and a tender texture to the tea cakes.
Sugar: Sweetens the dough and helps achieve a light, fluffy texture.
Eggs: Bind the ingredients together and add moisture.
Vanilla extract: Adds a warm, aromatic flavor to the tea cakes.
Flour: The base of the dough, providing structure to the tea cakes.
Baking soda: Helps the tea cakes rise and become light and airy.
Salt: Enhances the flavors and balances the sweetness.
Technique Tip for Making Southern Tea Cakes
When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it will blend smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can become greasy. Properly creamed butter and sugar will help give your tea cakes a tender and airy texture.
Suggested Side Dishes
Alternative Ingredients
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking due to its similar fat content and texture.
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor to the tea cakes.
sugar - Substitute with honey: Honey is a natural sweetener that can add moisture and a unique flavor to the tea cakes. Use ¾ cup of honey for every 1 cup of sugar.
sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener, providing a rich flavor. Use ¾ cup of maple syrup for every 1 cup of sugar.
eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This mixture can act as a binding agent in the recipe.
eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This adds moisture and a slight apple flavor to the tea cakes.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements the other ingredients.
vanilla extract - Substitute with maple extract: Maple extract can add a unique and rich flavor to the tea cakes.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the tea cakes denser.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the recipe suitable for those with gluten intolerance.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda, but omit the salt as baking powder contains it.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a low-sodium alternative to baking soda.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its coarser texture.
Alternative Recipes Similar to Southern Tea Cakes
How to Store or Freeze Southern Tea Cakes
To keep your Classic Southern Tea Cakes fresh and delightful, store them in an airtight container at room temperature. They will stay soft and delicious for up to a week.
If you want to extend their shelf life, consider refrigerating them. Place the tea cakes in an airtight container or wrap them tightly in plastic wrap. They can last up to two weeks in the fridge.
For longer storage, freezing is an excellent option. First, let the tea cakes cool completely on wire racks. Then, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This step prevents them from sticking together.
Once the tea cakes are frozen solid, transfer them to a freezer-safe bag or container. Be sure to label the container with the date. They can be frozen for up to three months without losing their delightful texture and flavor.
When you're ready to enjoy your frozen tea cakes, simply remove the desired amount from the freezer and let them thaw at room temperature. If you prefer them warm, you can reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.
For an extra touch of indulgence, consider adding a light dusting of powdered sugar or a drizzle of lemon glaze after reheating. This will enhance their flavor and make them even more irresistible.
If you plan to gift these tea cakes, package them in decorative tins or boxes lined with parchment paper. This not only keeps them fresh but also adds a charming touch to your homemade gift.
How to Reheat Leftover Tea Cakes
Preheat your oven to 300°F (150°C). Place the tea cakes on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method helps maintain their soft texture without drying them out.
For a quicker option, use a microwave. Place a few tea cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 15-20 seconds. Check and add more time if necessary, but be cautious not to overheat as they can become tough.
If you prefer a slightly crispier texture, use a toaster oven. Preheat the toaster oven to 300°F (150°C) and place the tea cakes directly on the rack or a baking sheet. Heat for 5-7 minutes, keeping an eye on them to avoid over-browning.
For an extra touch of flavor, consider reheating the tea cakes on a stovetop. Melt a small amount of butter in a non-stick skillet over medium heat. Place the tea cakes in the skillet and heat for 1-2 minutes on each side until they are warmed through and slightly crispy on the outside.
Essential Tools for Making Southern Tea Cakes
Oven: Used to bake the tea cakes at a temperature of 350°F (175°C).
Large mixing bowl: Used to cream together the butter and sugar, and to mix in the eggs and vanilla extract.
Whisk: Used to whisk together the flour, baking soda, and salt in a separate bowl.
Another bowl: Used to combine the dry ingredients before adding them to the wet mixture.
Electric mixer: Helps in creaming the butter and sugar until light and fluffy, and in mixing the eggs and vanilla extract.
Tablespoon: Used to measure and drop rounded tablespoonfuls of dough onto the baking sheets.
Ungreased baking sheets: Used to place the dough for baking.
Wire racks: Used to cool the baked tea cakes after they come out of the oven.
Time-Saving Tips for Making Southern Tea Cakes
Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.
Use a stand mixer: A stand mixer can cream butter and sugar more efficiently than by hand.
Pre-measure ingredients: Measure all ingredients before starting to streamline the process.
Chill dough briefly: If the dough is too sticky, chill it for 10 minutes to make it easier to handle.
Use parchment paper: Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
Batch baking: Use multiple baking sheets to bake more tea cakes at once.

Classic Southern Tea Cakes
Ingredients
Main Ingredients
- 1 cup Butter softened
- 2 cups Sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 4 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly browned. Cool on wire racks.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses to Pair with Tea Cakes
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