Southern Tea Cakes
Soft, buttery, and lightly sweet, these Southern Tea Cakes are a nostalgic cookie reminiscent of simpler times—perfect with a cup of tea or coffee.
Southern Tea Cakes
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
24 cookies
Prep Time
10 minutes
Cook Time
10 minutes
Southern Tea Cakes are a cherished heirloom recipe passed down through generations. With a tender texture and a subtly sweet flavor, they strike a beautiful balance between cookie and biscuit. Made from pantry staples, they’re simple to prepare and comforting to enjoy. These tea cakes are soft rather than crispy and shine best when paired with a warm drink or served as a humble dessert. Their simplicity is what makes them so beloved.
Ingredients
-
1 cup sugar
-
1 cup shortening
-
2 eggs
-
1 tsp vanilla
-
2 ¼ cups flour
Directions
Preheat oven to 350°F.
In a large mixing bowl, cream together the sugar and shortening until smooth.
Beat in the eggs and vanilla until well combined.
Gradually mix in the flour until a soft dough forms.
Roll dough into 1-inch balls and place on an ungreased cookie sheet, spacing them about 2 inches apart.
Flatten each ball gently with a fork.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Recipe Note
- These cookies are meant to be soft, not crispy. Avoid overbaking for the best texture.
- If you prefer a slightly richer flavor, substitute half the shortening with unsalted butter.
- Add a pinch of nutmeg or cinnamon for a warm, spiced variation.
- Dough can be chilled for easier handling or rolled out and cut with cookie cutters for a more traditional presentation.