Name: Old-Fashioned Tea Cakes Recipe: Buttery, Tender
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: 1 cup unsalted butter (softened); 1½ cups granulated sugar; 2 large eggs; 1 tsp vanilla extract; 3½ cups all-purpose flour; 1 tsp baking soda; ½ tsp kosher salt; ½ tsp ground nutmeg

Introduction

Table of Contents

Old-Fashioned Tea Cakes are the simple, buttery cookies of Southern grandmothers: crisp edges, soft centers, and a subtle vanilla-nutmeg flavor that tastes like pure nostalgia. No frosting needed—just a light sugar dusting or left plain for dunking in coffee or tea. Presented on a white ceramic platter with a doily, optionally garnished with a sprinkle of nutmeg, these Tea Cakes offer golden rounds and pure comfort that make holidays, afternoons, or any day feel special.

Ingredients

For the Old-Fashioned Tea Cakes (makes 24–30 cookies): • 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ tsp ground nutmeg (freshly grated if possible)
• Optional: ¼ tsp lemon zest for brightness

For Finishing: • Extra granulated sugar for rolling or dusting

Step-by-Step Process

Cream butter & sugar
Beat softened butter and sugar until light and fluffy (3–4 minutes).
Add eggs & vanilla
Beat in eggs one at a time, then vanilla (and lemon zest if using).
Mix dry ingredients
Whisk flour, baking soda, salt, and nutmeg.
Combine
Add dry to wet on low speed just until combined—don’t overmix.
Chill dough
Divide the dough in half, wrap in plastic. Chill 1 hour (or up to 2 days).
Roll & cut
Preheat oven to 350°F. Roll chilled dough ¼-inch thick on a floured surface. Cut with a 3-inch round cutter. Place on parchment-lined sheets.
Bake & cool
Bake 10–12 minutes until edges are lightly golden (centers stay pale). Cool on the sheet for 5 minutes, then rack.

Tips for Perfect Old-Fashioned Tea Cakes

• Don’t overbake—pale centers = tender cookies
• Chill dough—easier rolling and better shape
• Fresh nutmeg = authentic old-fashioned flavor
• Roll ¼-inch thick—thinner = crisper, thicker = softer
• Use real butter—no substitutes for flavor
• Freeze unbaked cut cookies—bake from frozen +2 minutes

Variations and Customization

• Lemon Tea Cakes: add 1 tbsp lemon zest + lemon glaze
• Chocolate-Dipped: dip cooled cookies in melted chocolate
• Spiced: add cinnamon or cardamom
• Nutty: fold in ½ cup chopped pecans
• Glazed: simple powdered sugar + milk glaze
• Mini Tea Cakes: Use a smaller cutter for bite-sized

Storage and Serving Tips

• Stay fresh 1 week in an airtight tin at room temperature
• Fridge up to 2 weeks—bring to room temp
• Freezes beautifully up to 3 months (baked or dough)
• Reheat 300°F 5 minutes for fresh-baked softness
• Quick refresh: dust with fresh sugar
• Serve with tea, coffee, or milk

Nutritional Information

Based on 30 cookies:
• Calories: 140 kcal
• Total Fat: 7g (Saturated 4g)
• Carbohydrates: 19g (Sugars 10g)

FAQ

1. Why are they called tea cakes?
Traditionally served with afternoon tea in the South.

2. My cookies spread too much.
Dough too warm or too much butter—chill longer next time.

3. Can I use margarine?
You can, but butter gives authentic flavor and texture.

4. Make-ahead dough?
Yes—fridge up to 3 days or freeze 3 months.

5. No nutmeg?
Substitute mace or just extra vanilla.

Conclusion

These Old-Fashioned Tea Cakes are pure Southern nostalgia—buttery, tender, and so simple they feel like a secret family recipe even when it’s your first batch. One bite and suddenly afternoons feel slower, coffee tastes better, and the cookie jar never stays full for long. Make them once, and they become your signature “I baked these” treat that earns quiet smiles and empty plates every time.