My husband is from the South and had mentioned these a few times. Called up my MIL for a recipe and I'm so glad I did! These are going to be a new staple in our house!" FULL RECIPE 👇💬

What Are Southern Tea Cake Cookies?

Despite the name “tea cake,” these are cookie‑like treats common in Southern U.S. baking traditions. They borrow the simplicity of a shortbread or sugar cookie, but are generally lighter, less sweet, and very homey. They often appear at church gatherings, family reunions, holiday gift tables, or simply as a comforting snack with a glass of sweet tea.

Several recipe sources describe them as being “soft, buttery and lightly sweet” or “a melt‑in‑your‑mouth cookie” rather than a typical overly‑sweet modern cookie.Mary's Plate+2Southern Food and Fun+2 One version calls them:

“A soft, slightly crispy on the bottom, buttery cookie that’s not too sweet and brings back memories of yesteryear.”Southern Food and Fun

Another notes for the crispy version:

“These crispy little tea cakes are … ‘evil little things that won’t let me stop eating them.’”Southern Plate

So you’ll see there are slight texture variations: some stand more like cookie/sugar‐cookie hybrids, others are lighter and more cake‑like. For this recipe we’ll aim for a balance—tender, buttery, lightly sweet, with a slight crisp edge if you like.

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📝 Ingredient List & Why Each One Matters

Here’s a breakdown of the ingredients (for a standard size batch) along with notes on their role and possible substitutions.

Ingredients (Standard Batch – makes ~3‑4 dozen depending size)

• 1 cup (2 sticks) unsalted butter, softened to room temperature.
  Role: This is the rich fat base giving flavor and tenderness. Room temperature ensures proper creaming with sugar.

• 1 ¼ to 1 ¾ cups granulated sugar.
  Role: Sweetens and helps with spreading and crisping. Some recipes lean towards 1¾ cups for more crisp/cookie effect.Southern Plate+1

• 2 large eggs.
  Role: Adds structure, helps binder, contributes to “cake‐like” lightness.

• 1 teaspoon vanilla extract (or 2 teaspoons in some versions).
  Role: Flavor‐enhancer; gives that “homey” vanilla note that makes these cookies comforting.Southern Plate

• 3 to 4 cups self‐rising flour (or all‑purpose flour + baking powder + salt if self‐rising not available).
  Role: Provides structure and mild rise. Many classic recipes use self‐rising flour to simplify.Southern Food and Fun

• 1 teaspoon baking powder (if using all‑purpose flour).

• ¼ teaspoon (to ½ teaspoon) salt, if your butter is unsalted or if your flour is plain.
  Role: Balances sweetness and enhances the flavors of the butter and vanilla.

• Optional additions:

  • Zest of 1 lemon or orange, or lemon extract/rum extract for variation.Southern Plate

  • A sprinkle of nutmeg or cinnamon in the dough or on top.Midd Leeast Sector

  • A light dusting of granulated sugar before baking (or after) for extra crunch.

Why this combination works:

• The butter and sugar creamed together trap air, giving a tender crumb.

• The eggs add richness and structure.

• The vanilla and optional zest give aroma and character.

• Using self‐rising flour or adding baking powder gives a gentle lift so the cookies are not flat and dry.

• The simplicity of the dough means you taste the butter and vanilla—classic Southern style.

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🔧 Equipment & Prep Before You Begin

• Oven preheated to 350°F (175 °C) if using standard recipe that calls for 350. Some older versions use 375 °F.Southern Food and Fun

• Two large baking sheets lined with parchment paper or lightly greased (some classic alarms say use buttered sheet without lining, but parchment gives easier cleanup).

• Mixing bowls: one for wet ingredients (butter, sugar, eggs, vanilla) one for dry (flour + baking powder + salt).

• Electric hand mixer or stand mixer for creaming butter and sugar (helps with texture).

• Wire top rack for cooling cookies.

• Measuring cups/spoons, spatula, cookie scoop or tablespoon measure.

Prep steps:

1. Let butter soften ahead of time (room temperature, around 20‑30 minutes before mixing).

2. If using plain all‑purpose flour, sift or whisk together flour + baking powder + salt; if using self‑rising flour you may skip extra raising agent (many recipes do).

3. Preheat oven.

4. Line baking sheets.

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👣 Step by Step Instructions

Here is a detailed step-by-step of how to make these cookies, with notes for texture variations (soft vs crisp).

Step 1: Cream Butter & Sugar

• In a large mixing bowl, place the softened butter and sugar. Using an electric mixer, cream on medium speed until light, fluffy, and pale (about 3‑4 minutes).
  Tip: Scrape down the sides of the bowl a couple of times so everything is evenly incorporated.
  Why: Creaming traps air which helps the cookies to rise and have a tender texture.

Step 2: Add Eggs & Vanilla

• With the mixer on low‑medium, add the eggs one at a time, mixing well after each addition until fully incorporated.

• Add the vanilla extract and mix again briefly to combine.
  Note: Ensure the mixture is well blended and smooth before moving to dry ingredients.

Step 3: Add Dry Ingredients

• Gradually add the flour mixture. If using plain flour, add half the flour, mix on low, then the remainder so you don’t over‑mix. If you want a cake‐like texture, you may alternate with a tablespoon or two of milk (some older recipes include milk) for added tenderness.Old Plain Recipes

• Mix until just combined. Stopping when you see no streaks of flour is best. Over‑mixing can lead to tough cookies.

• If desired, add lemon or orange zest or nutmeg at this stage.

Step 4: Chill Dough (Optional)

• Some recipes suggest chilling the dough for 30 minutes to 2 hours (especially if you want to roll and cut). Chilling helps control spreading and improves texture.Southern Shelle

• If you skip chilling, use a cookie scoop to drop dough and flatten slightly.

Step 5: Shape & Place Dough for Baking

• Using a tablespoon or cookie scoop, portion out dough balls (roughly 1‑inch to 1½‑inch size).

• Place them about 2 inches apart on the prepared baking sheets.

• For a traditional look, slightly flatten each ball with the bottom of a glass or the palm of your hand so they spread evenly.

• If you like a touch of crunch, roll the dough ball in a bit of granulated sugar before placing on the sheet.

Step 6: Bake

• Bake in the pre‑heated oven. Timing depends on your desired texture:

  • For soft, tender tea cakes: Bake ~8‑10 minutes, or until the edges are set but the centers may still feel slightly soft.Old Plain Recipes

  • For crispier cookies: Bake ~12‑14 minutes (or as the version says ~12‑14 at 350°F).Southern Plate

• Rotate the baking sheets half way through baking if your oven has hot spots.

• Watch carefully—once edges are lightly golden, remove from oven.

Step 7: Cooling

• Let cookies cool on the baking sheet for ~2‑3 minutes to set.

• Then transfer to a wire rack to cool completely. This helps maintain texture.

• If you like, once cooled you can dust with powdered sugar or sprinkle extra granulated sugar on top for a finishing touch.

Step 8: Serve & Store

• Serve with a cup of tea, coffee, or milk. These cookies are ideal for afternoon tea or as a nostalgic treat.

• Store in an airtight container at room temperature for up to 3 days. Some recipes say they keep “for several days” with good flavor.Southern Food and Fun

• You can also freeze the unbaked dough or the baked cookies for longer storage (see storage & freezing section below).

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🎨 Texture & Flavor Variations

Here are some ways you can tweak the recipe to get slightly different results:

• Soft & cake‑like: Use slightly less sugar, use self‑rising flour, bake on shorter time (8‑10 minutes), and optionally add 1‑2 tablespoons milk.

• Thin & crisp: Increase baking time slightly (12‑14 minutes), flatten dough more, and maybe use a higher sugar ratio (like 1¾ cups) as in the crispy version.Southern Plate

• Flavor add‑ons:

  • Lemon or orange zest (½ to 1 teaspoon) or lemon/almond extract for a twist.Southern Plate

  • A sprinkle of nutmeg or cinnamon in the dough or on top for a classic Southern touch.Midd Leeast Sector

  • Drizzle of icing or powdered sugar dusting.

• Gluten‑free version: Use a gluten‑free flour blend that is 1:1, and ensure your rising agent is gluten‑free. Kimmy’s Southern Cooking offers a gluten‐free version.Kimmy's Southern Cooking

• Gift version: Use decorative cookie cutters (hearts, stars) and icing and sprinkles for holidays.

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✅ Troubleshooting & Tips for Best Results

Issue	Cause	Solution
Cookies spread too much / too thin	Dough was too warm, butter too soft, or baking sheet too warm	Chill dough for 30 minutes before baking; ensure butter is properly softened but not melted; use cooler baking sheet
Cookies too thick / under‑spread	Dough too cold or too much flour	Let dough warm slightly; use correct amount of flour; flatten dough ball slightly
Centers under‑baked / doughy	Baking time too short or oven temperature too low	Bake until edges are set; check with light finger‑press—center should spring back; calibrate oven
Texture too tough	Over‑mixing dough, too much flour, or too much baking powder	Mix only until combined; measure flour accurately (spoon and level); use correct raising agent
Flavor bland	Butter not good quality, vanilla weak or old, no flavor additions	Use real vanilla extract; choice of good butter; add zest or nutmeg if you like extra flavor
Cookies overly sweet	Too much sugar or icing	Stick to recipe amounts; use finishing sugar sparingly; serve with unsweetened tea or coffee to balance
Cookies too dry	Overbaked, too much flour, too little fat	Bake until just done; measure flour properly; reduce flour slightly if needed

Pro tip: Use an oven thermometer to ensure correct temperature (many home ovens run hot/cold). Also rotate sheets mid‑bake to ensure even coloring.

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📊 Printable Recipe Recap (For Easy Reference)

Southern Tea Cake Cookies

Yield: ~3‑4 dozen (depending size)
Prep Time: ~15 minutes (plus optional chill)
Bake Time: ~8‑14 minutes (see texture variation)
Total Time: ~30‑35 minutes (if no chill)

Ingredients

• 2 sticks (1 cup) unsalted butter, softened

• 1¼ to 1¾ cups granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3‑4 cups self‑rising flour or 3 cups all‐purpose flour + 1 tsp baking powder + ¼ tsp salt

• Optional: Zest of 1 lemon or orange, ½‑1 tsp nutmeg or cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

2. Cream butter and sugar until light and fluffy (≈3 minutes).

3. Add eggs one at a time, then vanilla; mix until smooth.

4. If using plain flour: whisk in flour + baking powder + salt; if using self‑rising flour, just add the flour. Mix until just combined; optionally fold in zest/spice.

5. (Optional) Chill dough 30–60 minutes for firmer texture.

6. Scoop tablespoon‑size dough balls, place ~2 inches apart, slightly flatten each ball. Optionally roll in sugar.

7. Bake:

   • For softer texture: 8–10 minutes or until edges set.

   • For crisper: 12–14 minutes or until edges are golden.

8. Remove from oven, cool on sheet ~2–3 minutes, then transfer to wire rack to cool completely.

9. Store in airtight container at room temperature up to 3 days (or freeze).

Serving suggestions: Enjoy with a cup of tea or coffee. Optional dusting of powdered sugar or light icing for holidays.

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🎁 Serving, Storage & Make‑Ahead Tips

Serving Ideas

• Plate with hot tea, iced sweet tea, or coffee for a true Southern experience.

• Pair with fresh fruit, or use as dessert with a scoop of vanilla ice cream sandwiched between two cookies.

• Gift these in a decorative tin or jar for holidays, bake sales, or special occasions.

Storage

• Room temperature: Let cookies cool completely, then store in an airtight container at room temperature for up to 3 days. Earlier sources suggest “several days” as acceptable.Southern Food and Fun

• Freezer:

  • Unbaked dough: scoop into balls, freeze on tray until firm, then transfer into a freezer bag. When ready to bake, add 1–2 minutes to bake time.

  • Baked cookies: Cool, then freeze in a crumb‐free container; thaw at room temperature before serving.

Make‑Ahead

• The dough can be made ahead, wrapped in plastic wrap and chilled overnight; bake the next day for fresh cookies.

• For holiday trays, the cookies can be made one day ahead and stored in layers separated by parchment to maintain texture.

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🧡 Why These Cookies Are So Beloved & Nostalgic

• They’re simple: minimal ingredients, easy to make, no crazy mix‐ins required—just butter, sugar, eggs, flour, vanilla.

• They evoke childhoods and older kitchens: One article notes they are “the embodiment of a grandmother’s warm kitchen in the dead of winter…or a carefree summer afternoon.”Southern Food and Fun

• They’re versatile: You can serve them any time—tea time, kid’s snack, church potluck, holiday cookie tray.

• They’re balanced: Not too sweet, not overly rich, easy to eat many without feeling heavy (especially if you lean toward the softer, mildly sweet version).

• They’re signature Southern: Rooted in tradition, passed down generations, part of family recipe books.

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🧠 Final Thoughts & Pro Tips

• Use good butter, preferably unsalted so you control the salt. A salted butter will require you to reduce added salt accordingly.

• Measure flour carefully: spoon flour into the measuring cup and level off—don’t scoop directly from bag (prevents too much flour which can dry out cookies).

• Don’t skip the optional zest or nutmeg if you like an extra flavor dimension; it keeps the cookie classic but adds subtle flair.

• If you want the cookies to look classic on a cookie tray: Use cookie cutters (e.g., circles, stars, hearts) and decorate lightly with icing or sugar before baking or just after.

• For crisp edges, flatten a bit more and bake nearer the longer end of the bake time; for soft centers, bake toward the shorter end and keep thickness a bit higher.

• Keep batches reasonably uniform in size so they bake evenly.

• Rotate sheets and use middle rack for best results.

• These cookies are excellent for bookmarking and repeating—they become a go‑to “simple but comforting” recipe.

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If you like, I can generate a printable recipe card (with metric conversions) and a holiday version (with icing, sprinkles, and flavor option like lemon extract) that you can save or gift. Would you like me to prepare that?