Food and Recipes Desserts Cookies Tea Cakes 5.0 (1) 1 Review Tea cakes are perfect for afternoon garden parties or to enjoy with a glass of lemonade. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2024 Rate PRINT Share Active Time: 35 mins Bake Time: 20 mins Total Time: 2 hrs 5 mins Yield: 3 dozen Even though they may sound like cakes, tea cakes are actually old-fashioned cookies made with butter, sugar, eggs, flour, and vanilla. With soft centers and crisp edges, they're the perfect sweet bite to pair with tea, coffee, or a glass of lemonade. Depending on where you grew up, these may already be a part of your family history. The recipe varies from baker to baker and state to state—sometimes made with lard, or shortening, rolled and cut or dropped by the spoonful, and even flavored with a touch of nutmeg or lemon. Learn how to make tea cakes. No matter how they're made, tea cakes are a simple, no-fuss cookie that will disappear from the kitchen all too quickly. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen The History of Tea Cakes Tea cakes date back over 250 years in American history. They were often made by enslaved people in the South in an effort to recreate European tea cakes for white plantation owners and their guests. They were also famously served at one of the earliest women's political events in the United States in 1774 by a group of women protesting the British tax on imported tea. As freed people left the South during the Great Migration, the tradition of making tea cakes was carried with them. Ingredients for Tea Cakes Essential baking ingredients are all you will use for this recipe. To make tea cakes, you'll need: Softened butter: If using salted butter, eliminate the additional salt called for in this recipe.Granulated sugar: Lightly sweetens the cookies and helps create a crisp edge.Eggs: Binds the dough and adds lift for soft, fluffy centers.Vanilla extract: To flavor the cookies. Can also be substituted with other flavorings, including almond extract, lemon zest, or spices.All-purpose flour: The base of the cookie.Baking soda: Helps the tea cakes spread.Salt: Enhances the flavor of the cookies. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen How To Make Tea Cakes Full instructions are below, but here's a brief recap before you get started: Step 1. Cream butter and sugar: Beat butter until creamy. Beat in sugar. Add eggs, one at a time, beating until blended. Add vanilla.Step 2. Add flour: Combine dry ingredients; gradually beat into butter mixture.Step 3. Chill dough: Divide dough in half; wrap each portion in plastic wrap, and chill.Step 4. Cut out cookies: Roll half of dough out. Cut cookies with a round cutter. Transfer to parchment-lined baking sheets.Step 5. Bake tea cakes: Bake until edges begin to brown. Cool completely on wire racks. Repeat with remaining dough. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Flavor Variations for Tea Cakes Tea cakes are an everyday cookie, for any season. If you want to mix these up throughout the year, there are lots of ways to customize the flavor. Play with spice: Add cardamom, nutmeg, cinnamon, or pumpkin pie spice.Experiment with extracts: Almond extract, coconut extract, lemon extract, and more.Add zest: Lemon or orange zest would work nicely here. How To Store Tea Cakes Store tea cakes in an airtight container for up to five days; freeze for longer storage (up to three months). Editorial contributions by Katie Rosenhouse. Ingredients 1 cup butter, softened 2 cups granulated sugar 3 large eggs 1 tsp. vanilla extract 3 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt Directions Cream butter and sugar: Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Add dry ingredients: Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Chill dough: Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Cut out cookies: Roll half of dough to 1/4-inch thickness on a floured surface. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Bake tea cakes: Bake at 350°F for 10 to 12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough. Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more