These old-fashioned tea cakes are full of Southern charm and sweet nostalgia. Soft, tender, and just the right amount of sweet, they’re perfect for afternoon tea, holiday trays, or baking with the grandkids.

Close-up of a broken old-fashioned tea cake on a ceramic plate, revealing its soft interior. A floral-patterned teacup filled with tea sits behind it, with more cookies in the background.

This old fashioned tea cakes recipe brings back memories of simpler times, whether it’s sitting with grandma dunking cookies in tea or cozied up on the couch watching TV with a warm cookie in hand. They taste like the perfect cross between a cookie and a slice of cake, with just enough sweetness to keep you coming back for another.

These are humble cookies with a soft, cake-like texture and a delicate flavor. They come together easily with pantry staples and bake in just 10–12 minutes. The longest part is the chill time, but it’s worth it to help the southern tea cakes keep their shape.

Angled view of old-fashioned tea cakes stacked and layered on a wooden board. A floral teapot and teacup sit in the background on a lace doily, suggesting a tea-time setting.

These timeless cookies are every bit as classic as a sour cream pound cake or angel food cake, and just as nostalgic as a strawberry pretzel salad or orange fluff salad. There are just some recipes that stand the test of time, and this old fashioned tea cake recipe is one of them.

Why you’ll love this recipe

Simple ingredients. You probably have everything you need.
Their texture. Soft and cake-like with a tender crumb.
Lightly sweet. Not too sugary, with the option to add sugar or glaze on top.
Easy to make ahead. The dough chills well overnight.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Labeled ingredient for making old-fashioned tea cakes. Items include a bowl of all-purpose flour, two eggs in a ceramic holder, granulated sugar, a stick of salted butter, a small bowl of vanilla extract, milk in a white pitcher, salt in a wooden spoon, and baking powder in a small bowl.

Granulated sugar – Adds subtle sweetness.
Unsalted butter + large eggs – Bring both out to room temperature before you begin.
Vanilla – For that classic warm flavor.
All-purpose flour – Spoon and level to avoid overpacking.
Baking powder – Helps create that soft, slightly puffed-up texture.
Salt – Balances and enhances the flavor.
Whole milk – Adds moisture and a touch of richness.

How to Make This Old Fashioned Tea Cake Recipe

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Cream the butter and sugar. In a large bowl, cream the butter and sugar for about 3-5 minutes until the mixture is light and fluffy. Then, beat in the eggs and vanilla.

Step 2: Mix the dry ingredients and combine. In a separate bowl, whisk together flour, baking powder, and salt. With your mixer on low, add half the dry ingredients to the wet ingredients, followed by the milk, then the rest of the dry ingredients. Mix just until combined—don’t overmix.

Two side-by-side images showing cookie dough in mixing bowls. The left image shows a bowl of creamy, beaten batter with beaters beside it. The right image shows a bowl with finished, thick dough.

Step 3: Chill the cookie dough. Cover your bowl with plastic wrap and refrigerate dough for at least 3 hours, or overnight. This step helps the cookies hold their shape.

Step 4: Shape and flatten. Scoop 2 tablespoons of dough (use a #40 cookie scoop if you have one), roll into balls, and place cookies 2 inches apart on a parchment-lined baking sheet. Flatten gently with the bottom of a glass to about ¼-inch thick. If the glass sticks, dip it in flour.

Side-by-side images showing cookie prep. The left image shows a hand using a glass to flatten a dough ball on parchment paper. The right image displays 15 flattened cookie dough rounds spaced on a baking sheet.

Step 5: Bake and cool. Bake in a preheated 350°F oven for 10–12 minutes until slightly golden on the edges. Let the teacakes cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Side-by-side images of round, golden-brown cookies. The left image shows 15 cookies on a parchment-lined baking sheet. The right image shows 24 cookies arranged on a wire cooling rack.

Cut-Out Option

Instead of scooping and flattening the dough, you can roll it out to ¼-inch thick on a floured surface and use a 2–2.5 inch round cookie cutter, biscuit cutter, or glass to cut intro rounds. This method gives you perfectly even, classic tea cake rounds. Dip your cutter in flour to prevent sticking.

Hand holding a plain, round tea cake cookie.

Storage

Store in an airtight container at room temperature for up to 1 week.

To freeze: Place cooled cookies in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature.

To freeze dough: Scoop and flatten dough rounds, then freeze in a single layer. Once frozen, transfer to a container. Bake straight from frozen, adding 1–2 extra minutes.

Stack of old-fashioned tea cakes on a wire cooling rack. The top cookie has a visible bite taken from it, revealing its soft, cakey interior.

Recipe Tips

Chill the dough to prevent spreading.
Use a cookie scoop for uniform size and even baking.
Don’t overmix the dough, just combine until no dry spots remain.
Flatten gently—don’t press them too thin.
Flour the bottom of the glass if you find it’s sticking to the dough.
Let cookies cool fully before storing to avoid softness turning to sogginess.

Additions and variations

Try almond extract in place of vanilla for a tasty twist.
Add lemon zest or lemon extract for a bright, citrusy version.
Mix in warm spices. Add a bit of cinnamon and nutmeg to the dough for cozy flavors.
Dust with powdered sugar or add a vanilla glaze for a sweet finish.

Overhead view of a batch of old-fashioned tea cakes arranged on a rectangular wooden board. The cookies are pale golden and round, placed on a marble surface with lace and ceramic dishes nearby.

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Recipe

Stacked old fashioned tea cakes with a visible bite out of top cookie revealing a soft, crumbly interior. The cookie sits on a cooling rack with more cookies in the background.

Recipe

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Old-fashioned Tea Cakes

Author: Jaclyn

Prep: 10

Cook: 10

Chill time 3

Total: 3 20

These soft, old-fashioned tea cakes have a tender, cake-like texture and just the right amount of sweetness. A Southern classic perfect for the holidays or everyday baking.

Ingredients

Instructions

In the bowl of a stand mixer fitted with paddle attachment, or in a large bowl with a hand mixer, cream the sugar and butter until light and fluffy, about 3-5 minutes. Beat in the eggs and vanilla extract.
1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
In a separate bowl, whisk together flour, baking powder, and salt.
3 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
With the mixer on low speed, add half the dry ingredients to the wet mixture and mix until incorporated. Mix in the milk. Add the rest of the dry ingredients and mix until just combined; avoid overmixing.
¼ cup whole milk
Cover and chill the dough in the refrigerator for at least 3 hours (I like to chill overnight).
When the dough has chilled, preheat your oven to 350°F and line your baking sheets with parchment paper.
Scoop 2 Tablespoons of dough (I used a #40 cookie scoop), use your hands to smooth into a ball, and place on cookie sheets at least 2 inches apart.
Using the flat bottom of a glass, press gently to flatten the dough balls to about ¼ inch thick.
Bake for 10–12 minutes, or until they have puffed slightly and the edges are just beginning to turn golden.
Remove from the oven and allow to cool on the pan for 15 minutes before transferring to a cooling rack to cool fully.

Notes

Chill the dough for at least 3 hours to help cookies hold their shape.
Use a #40 cookie scoop (about 2 tablespoons) for even sizing.
Bake just until edges are lightly golden, don’t overbake.
Optional: Roll out dough out to ¼-inch thick and cut into rounds with a 2–2.5 inch glass, biscuit cutter, or cookie cutter.
Store in an airtight container at room temperature for up to 1 week.