All-Butter Tea Cake Cookies
Soft sugar cookies are the best thing to make for any holiday celebration. These traditional Southern Tea Cakes are the perfect not-too-sweet-but-so-delicious cookies. Makes 52 cookies.
2018 Update: These Tea Cake Cookies were originally published on December 19, 2011. The photographs, along with the text and recipe, were updated in November 2018. It was republished on November 29, 2018.
When I was a child, a family friend made the most wonderful cookies called Tea Cakes. At one point, she passed along her recipe, and we began baking Tea Cakes for holidays, specifically July 4th and Christmas.
After baking, we would take plates of decorated cookies to friends, family members and neighbors, to spread the love.
When I was in college, I rediscovered these cookies during finals week. Since I was an art major, my final projects were due the week before finals, so I never ended up having exams.
So while my friends fretted, I baked.
Baking these Tea Cake Cookies became A Thing that I continued throughout undergrad and into adulthood. I’ve been tinkering with the recipe ever since.
In Mississippi, two of my friends joined me for baking. When we hunkered down in my tiny galley kitchen, I was shocked to learn neither had ever made cookies before.
Whenever I bake these cookies, I think of those friends.
I think of my family and the memories we made baking for the people we loved when I was a kid.
And I always think about Ms. Debbie, the woman who originally passed along this delightful recipe; the same one who baked at least twenty dozen Tea Cakes for my wedding reception cookie table.
What are Tea Cakes?
These are fluffy, super light, lightly sweetened cookies! They’re similar to sugar cookies, but they’ve got a tenderness about them. They also taste less sweet. And — surprise, surprise — they pair nicely with a cup of tea because they’re a very mild and simple cookie.
According to Southern Living, they most likely hail from the rural South and date back to times when rations were meager. If pantries were stocked, they just included basics like flour, salt, etc., if that. (In fact, our family’s original recipe calls for vegetable shortening and water.)
Why I love this recipe:
These simple cookies are nostalgic. They taste like a warm hug and like something your grandmother might have made for you, if she liked to bake cookies.
While they could be fancier, they don’t have to be.
The cookies themselves are incredibly soft and light. The cookie dough is similar to a sugar cookie, though it’s a lot less sweet… but we sweeten them up by adding icing. And when iced, they’re lovely for any holiday gathering or cookie party.
While you could mix in some lemon zest (and make ’em into Lemon Tea Cakes) or add some spices like freshly grated nutmeg or cinnamon to the cookie dough, it doesn’t need those additions.
After all, the classic flavors and textures that take you back to childhood are classic for a reason. And this understated cookie is one of those, in my humble opinion.
More cut out cookie recipes to try: Chocolate Sugar Cookies | Greek Yogurt Cut Out Sugar Cookies | Spiced Pumpkin Sugar Cookies
What you need to make this recipe:
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- Glass bowls
- An electric mixer, like a hand mixer or stand mixer
- Whisk
- Plastic wrap
- Sheet pan
- Parchment paper or nonstick baking mat
- Wire rack for cooling
- Rolling Pin
- Snowflake cookie cutters (or your favorite seasonally appropriate cookie cutters or biscuit cutters!)
- Sprinkles and colored sugar, for decorating
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from the grocery store:
- Unsalted butter — this needs to be softened to room temperature, so remove it from the fridge 30-45 minutes before you plan to make the batter.
- Granulated sugar — also known as white sugar, this is our sweetener for the cookie dough.
- Pure vanilla extract — or the best vanilla extract you can get your hands on. It helps bring all the flavors together.
- Large egg — this is my go-to at the grocery store. Make sure it’s at room temperature.
- Milk — use whatever you have on hand. I am partial to whole milk, but I’ve made this recipe with 2%, skim and even nondairy milks before.
- White vinegar — adding this to the milk mixture actually makes a buttermilk, of sorts.
- All-purpose flour — also known as AP flour. We keep unbleached all-purpose flour in our house, but the regular kind works, too. I have not tried this recipe with a gluten-free blend and do not recommend it at this time.
- Leaveners — this recipe calls for a combination of both baking powder and baking soda. Make sure they’re fresh or the cookies will not have their signature fluffy texture.
- Kosher salt — a medium-grain kosher salt is my go-to for baking. (Diamond Crystal is my go-to brand.) You can use a similarly sized sea salt.
How to Make Classic Southern Tea Cake Cookies
Make the Cookie Dough
First and foremost, you need a large bowl, a hand mixer (or a stand mixer fitted with the paddle attachment.)
Into that bowl, you’re going to measure out the butter, sugar, vanilla extract, egg, milk and vinegar. Yes, I realize this is a lot, but trust me. This makes it a lot easier.
Use your hand mixer or a stand mixer to cream the ingredients together until smooth and incorporated. This may take a few minutes because you’ve got a lot in the bowl, and it’ll be a slow slog at first.
Into another medium bowl, sift the flour, baking powder, baking soda and salt together. Whisk them so that everything is combined and incorporated.
DID YOU KNOW?
We do this because we want these ingredients to be evenly distributed, and we run the risk of them clumping if we don’t pre-mix them before adding ’em to the wet ingredients.
Gently scoop the flour mixture into the wet ingredients, a bit at a time, and mix until just combined.
Stretch a piece of plastic wrap onto the countertop. Dollop the cookie dough onto it, and wrap it carefully.
I find that forming it into a round with your hands comes in handy here so that the rolling out later is easier.
Next, we’re going to chill the dough for 1-2 hours, but you can refrigerate it overnight, too.
Yes, this step is necessary, and it is non-negotiable. The cookies will spread all over your cookie sheet if you don’t do this and become one blob.
Cut out the tea cakes and bake
Once the tea cake dough has chilled, preheat the oven, and line a baking sheet with parchment paper or a nonstick baking mat.
Sprinkle flour onto a clean, flat surface. You may also use a sheet of parchment paper for this step to roll the dough on.
Use a rolling pin to roll out the dough into a 1/2″ thick round.
Cut it into shapes using your favorite cookie cutters, and transfer the cookies to the prepared baking sheet.
You can repeat this process as many times as necessary with the scraps, but be aware that the cookie dough will become harder to work with as it warms up, so you want to do this step fast.
Bake the cookies in the preheated oven until just set, about 8-10 minutes. We don’t want ’em to get much color, so please keep an eye on them.
Transfer the cookies to a cooling rack, and let cool completely before decorating with your favorite icing and sprinkles.
Frequently Asked Questions
Our original recipe doesn’t call for dairy, but I’ve changed it over the years to include dairy. (I love butter. What can I say?) So yes, you can make it dairy free.
Instead of using butter, substitute in vegetable shortening. Instead of dairy milk, use your favorite non-dairy milk from the refrigerated section of the grocery store. I’m partial to unsweetened cashew and almond milks, but coconut milk or rice milk will work, too!
YES, you must chill the dough. (Sorry if you were looking for a Tea Cake recipe that requires no chilling — this is not what you’re looking for.)
When you chill the dough, you’re giving the flour and gluten a time to rest, as well as time to firm up before baking.
While you could probably roll these out immediately after making the dough, the cookies wouldn’t hold their shape, and that would be sad since you’re putting in the effort to roll ‘em out and cut them into individual cookies.
Unfortunately, there’s not a faster way to make these. While the cookie dough comes together easily and quickly, it will still need that chilling time. And then once it’s chilled, it will take a while to roll out the dough and cut the cookies.
Sugar cookies, in general, are pretty time intensive compared to a drop cookie, but they’re certainly worth it if you have the time on hand (or helpers to assist and make the time go by faster!)
Short answer: Flour.
Long answer: The dough will be kind of sticky when you turn it out onto the countertop. Combat this by sprinkling flour on the counter beforehand, as well as sprinkling some on top of the dough. Rub some on your rolling pin, too, just to ensure the dough doesn’t stick to the rolling pin.
I’ve found that I have to add more flour as I roll more, and that’s OK.
In related news, my 3-year-old would like you to know that handfuls of flour on top of the cookie dough works before and after rolling it out.
Yes! The dough is actually better this way because it has enough time to firm up in the fridge.
You can make this a few days in advance, too, but plan to take your dough out of the refrigerator 30(ish) minutes before you want to roll it because it’ll be hard as a rock. And while that’s good, it makes the dough almost impossible to roll. Let it warm up just a little bit at room temperature before rolling, then follow the instructions in the recipe card below.
This Easy Sugar Cookie Icing is what I make to decorate tea cakes with. It pairs perfectly with Tea Cakes because the icing is very sweet, and the cookies aren’t.
Erin’s Easy Entertaining Tips
Cookies are NEVER a bad idea when it comes to hosting and entertaining! (Psst. This is a great base recipe for a cookie decorating party.)
If I were making these to share, here are a few things I might do…
- Make a batch… and share ’em! My family has made these simple sugar cookies for years and shared them at Christmastime and July 4th. (You could also make these Fourth of July Sugar Cookies if you want something specific for Independence Day.)
- Make a double batch so that you’re able to have extra.
- Mix ’em early and store in the fridge or freezer before rolling out and cutting into individual cookies.
- Decorate for any holiday or just because! Use your favorite cookie cutters to make these into the cookies of your dreams.
Quick tips and tricks for the best tea cakes:
- Make the cookie dough early, and keep it cold. I’ve kept a disc of this (wrapped tight in plastic wrap) in my fridge for a week. It also keeps in the freezer for up to 3 months. If freezing, let it thaw in the fridge before rolling and cutting.
- Substitute your favorite vegetable shortening for butter to make these cookies dairy free. The original recipe calls for this ingredient, and they’re just as tasty!
- Store your cookies at room temperature in an airtight container with no other cookies. (They’ll take on the flavor of stronger cookies if you’re not careful.)
More cookie recipes to try:
Looking for something bright? You might love Lemon Tea Cakes or Lemon Drop Cookies.
Want something that has holiday flavor? You can’t go wrong with Gluten Free Peppermint Brownie Cookies, Candy Cane Oreo Cookies or M&M Christmas Cookie Bars.
Need something that’s more unique? Look no farther than these Mississippi Mud Cookies, Buckeye Brownie Bites and Cranberry Chocolate Potato Chip Cookies.
Ready to make these beauties? They’re easier than you think!
Tea Cakes
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ¾ cup granulated sugar
- ¾ teaspoon pure vanilla extract
- 1 egg
- 3 tablespoons milk
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- Easy Sugar Cookie Icing
Equipment
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Instructions
- Combine the softened butter, sugar, vanilla, egg, milk and vinegar in a large bowl.
- Use a hand mixer, stand mixer or a whisk to blend the ingredients together until smooth and incorporated, about 2-3 minutes.
- Sift the flour, baking powder, baking soda and salt together into another bowl. Whisk until combined.
- Sprinkle the dry ingredients into the wet ingredients, gently mixing with the hand or stand mixer, and stirring until just combined.
- Stretch a long piece of plastic wrap out on the countertop. Dollop the cookie dough into it, and carefully wrap the plastic around it. Press into a round shape.
- Chill the dough in refrigerator for 1-2 hours. (You can refrigerate the dough overnight, as well, but you'll need to take it out 30-45 minutes before rolling because the dough is challenging to roll out when it's super cold.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- Flour a flat surface.
- Using a rolling pin, roll the dough into a 1/2" thick round, then cut into shapes using cookie cutters. (We love these snowflake ones and this set.) Transfer the cookies onto the prepared baking sheet.
- Bake for 8-10 minutes, or until cookies have firmed up. You do not want them to brown.
- Transfer to a wire cooling rack.
- Once the cookies have completely cooled, ice with Easy Sugar Cookie Icing (or your favorite sugar cookie frosting), sprinkle with your favorite sprinkles (and other decorations!) and enjoy!
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Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Um your cookie decorating skills are very impressive! They look amazing and look delicious.
HA! Thank you, friend! They’ve gotten a little better over the years, but I’m nowhere close to being a professional!
I don’t know how I have never made cookies like this. But I am DIGGING this recipe and can’t wait to make these!
Awww I loved scrolling through these photos! Baking cookies as a family is such a special thing, especially during the holiday season. These cookies sound SO GOOD too!
Can’t get enough of these cookies!
Oh gosh, I don’t typically care for sugar cookies, but I just printed this off to make tonight with my daughter! Soft and tender cookies to decorate? Yes, please. 🙂
I love reading how many memories these cookies hold for you – that makes them truly special!! You’ve decorated them so nicely, that must be so much fun to do!
Aww, thank you, Vanessa! These are my go-to cookie, and they’re good for all seasons and occasions. I had a lot of fun decorating the ones for the photos, and my daughter had a blast decorating the leftovers. 🙂 It’s a good time had by all!
Thank you! 🙂 It really is such a sweet and special tradition to have, and I’m so happy to have introduced it to my daughters. Hopefully, we’ll continue this for years and years.
I don’t know how you’ve never made cookies like this, either, but you definitely should! We love a good cut out, especially if it’s good for decorating. And the cut outs are ALWAYS good for decorating! (Can you tell I’m a girl mom, haha?)
You and me both, friend! They’re just SO good… and the dangerous thing is that they’re good for every holiday or gathering, not just Christmas.
Oh my goodness, Jami! I hope you and your daughter enjoyed making these, baking them AND decorating them. I’m all for a soft, tender cookie to decorate, especially one that’s not too sweet, so I hope y’all dug these!
Why the vinegar? Your recipe is the first for this ingredient and I would like to know what it does. Thanks
Hi Carmen, The vinegar in this recipe reacts with the baking soda and creates some major rise in the tea cake cookies. If I had to guess, the original recipe for these tea cakes (that was changed long before I received the recipe from a family friend) didn’t use the egg (that’s in my recipe) and the vinegar + baking soda was the leavener these cookies had to make them rise.
I keep the vinegar in the cookies because I love how fluffy it makes them. I think the combination of the vinegar (an acid) + the baking soda, then the addition of the egg makes the cookies extra pillowy and light.
I hope that answers your question. Happy baking!