Southern Tea Cakes Recipe- Learn Like a Pro

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Southern Tea Cakes Recipe- Learn Like a Pro:-In many households located in the southern region of the United States, Southern Tea Cakes have a unique and cherished place in both their hearts and their kitchens. These cookies, which are not only easy to make but also delicious, have been handed down from generation to generation.

Southern Tea Cakes Recipe- Learn Like a Pro


They are treasured for their tender, cake-like texture and their mild sweetness. Throughout this piece, we will delve into the history of Southern Tea Cakes and present a time-honored recipe that you can savour with a cup of coffee or tea.


History of Southern Tea Cakes:

There are recipes for Southern Tea Cakes that date back to the 19th century. These cakes have their origins in the cuisine of the South and African Americans. Originally, these cookies were created with basic pantry ingredients such as flour, sugar, butter, and eggs, which made them accessible to families from a wide range of origins. Tea cakes from the South were frequently served as a sweet treat on a daily basis, and they were typically consumed with a cup of tea or coffee, or as a sweet snack for youngsters.



For the Tea Cakes:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Additional flour for rolling


  • 1/4 teaspoon ground nutmeg or cinnamon for flavor variation
  • Confectioners’ sugar for dusting


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Preheat the Oven and Prepare Baking Sheets:

  • Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Using parchment paper or lightly greasing the baking sheets, line them with the mixture.


Cream Butter and Sugar:

  • The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl until the mixture is frothy and light.


Add Eggs and Vanilla:

  • Eggs should be beaten in one at a time until they are completely combined. After that, include the vanilla extract until it is completely incorporated.


Combine Dry Ingredients:

  • A second bowl should be used to combine the all-purpose flour, baking powder, and salt by whisking them together.
  • It is recommended that ground nutmeg or cinnamon be added to the dry ingredients in order to provide a more varied flavour.


Incorporate Dry Ingredients:

  • The dry ingredients should be added to the butter and sugar mixture that has been creamed, and the mixture should be mixed until a soft dough is formed.
  • Smooth and slightly sticky is the desired texture for the dough.


Roll Out the Dough:

  • Roll out the dough to a thickness of approximately a quarter of an inch on a surface that has been lightly dusted with flour.
  • To prevent sticking, use a rolling pin that has been given flour.


Cut Out Tea Cakes:

  • When you want to cut out rounds of dough, you can use a cookie cutter or a glass that has a smooth rim.
  • Make sure to leave some space between each cookie when you place the cut-out tea cakes on the baking pans that have been prepped.


Bake the Tea Cakes:

  • In an oven that has been warmed, bake the cake for ten to twelve minutes, or until the edges are a light golden brown colour.
  • While they are baking, the tea cakes will develop a small puffiness.


Cool and Serve:

  • The tea cakes should be removed from the oven and allowed to cool for a few minutes on the baking sheets before being transferred to a wire rack to finish cooling entirely.
  • As soon as the tea cakes have cooled, you can dust them with confectioners’ sugar if you so wish, and then serve them with a cup of coffee or tea.


Nutritional Information:

  • Serving Size: 1 tea cake (based on 24 servings)
  • Calories: Approximately 120 calories per tea cake
  • Total Fat: Approximately 6g
  • Saturated Fat: Approximately 4g
  • Cholesterol: Approximately 30mg
  • Sodium: Approximately 75mg
  • Total Carbohydrates: Approximately 15g
  • Dietary Fiber: Approximately 0.5g
  • Sugars: Approximately 6g
  • Protein: Approximately 2g


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