Old Fashioned Southern Tea Cakes – A Sweet Slice of Southern Charm
Old Fashioned Southern Tea Cakes – A Sweet Slice of Southern Charm
Few things evoke the warmth and nostalgia of a Southern kitchen quite like the gentle aroma of freshly baked tea cakes. These Old Fashioned Southern Tea Cakes are a perfect example of a simple yet timeless treat that has been passed down through generations. Their delicate sweetness, tender crumb, and subtle hints of nutmeg make them ideal companions for afternoon tea, a cozy coffee break, or even as a light dessert after a hearty Southern meal.
What makes these tea cakes special is their old-fashioned approach. No fancy ingredients, no elaborate techniques—just sugar, butter, flour, and love. They have a charming simplicity that’s both comforting and elegant. Rolling out the dough on a floured surface, cutting shapes with cookie cutters, and watching the edges turn golden in the oven is an experience that connects you to the kitchens of the past. It’s the kind of baking that makes your home smell like warmth and tradition, and every bite brings a little piece of history to your table.
Whether you’re making them for a family gathering, a festive holiday, or just a quiet afternoon treat, these tea cakes are versatile and universally loved. Pair them with a cup of strong black tea, lightly sweetened iced tea, or a creamy latte, and you have a classic Southern experience in every bite.
Old Fashioned Southern Tea Cakes
Ingredients
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1 ¾ cups white sugar
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1 cup butter
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2 large eggs
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon ground nutmeg
Directions
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Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy.
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Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
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Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture.
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Knead dough for a few turns on a floured board until smooth. Cover and refrigerate until firm, about 30 minutes.
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Preheat the oven to 325 degrees F (165 degrees C).
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On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
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Bake in the preheated oven until edges are golden, about 8 to 10 minutes.
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Cool on the cookie sheets briefly before removing to a wire rack to cool completely.
Tips for Perfect Southern Tea Cakes
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Chill the dough: Refrigerating for 30 minutes makes the dough easier to roll and prevents spreading.
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Use a light hand with flour: Dust your surface lightly to avoid dry, tough cookies.
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Experiment with shapes: Traditional rounds are classic, but cut-outs make them festive for holidays or special occasions.
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Flavor variations: Add a little lemon or orange zest to the dough for a subtle twist.
Serving Ideas
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Serve with afternoon tea or coffee for a quintessential Southern experience.
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Dust with powdered sugar or lightly glaze with lemon icing for an elegant presentation.
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Package a few in a decorative tin for a charming homemade gift.
Storage Tips
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Store in an airtight container at room temperature for up to 5 days.
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For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw at room temperature before serving.
FAQ
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days before rolling and baking.
Can I use margarine instead of butter?
Butter is recommended for flavor and texture, but margarine can be used in a pinch.
Are these tea cakes suitable for decorating?
Absolutely! Their firm but tender texture makes them ideal for icing, sprinkles, or other decorations.
Can I substitute nutmeg?
If you prefer, cinnamon or allspice can be used for a different warm flavor profile.
