Southern Tea Cake Cookies: Grandma’s Classic Recipe with a Buttery, Cakey Twist!

Step back in time with these melt-in-your-mouth Southern Tea Cake Cookies, a nostalgic treat that’s simple, subtly sweet, and irresistibly tender. These cookies boast a delicate balance of soft, cakey centers and lightly crisp edges—think of them as a perfect cross between sugar cookies and buttery shortbread. With just pantry staples and no chilling required, this recipe is perfect for busy bakers craving authentic Southern flavors.

Whether enjoyed alongside a tall glass of sweet tea, cold milk, or fresh-brewed coffee, these tea cakes will quickly become a family favorite. Plus, classic Southern desserts like this consistently attract strong engagement, making them excellent content for food blogs.

Why You’ll Love These Southern Tea Cake Cookies

No chill time: Ready to bake in 30 minutes
Simple ingredients: Made with everyday pantry staples
Tender & buttery: Soft, cakey texture with just a hint of crispness
Nostalgic flavor: Reminiscent of Grandma’s classic recipes
Perfect for sharing: Great for potlucks, holidays, or afternoon tea

Ingredients (Makes 24 Cookies)

For the Cookies:

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
½ tsp almond extract (secret flavor boost!)
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup buttermilk (or milk + ½ tsp vinegar)

For the Sugar Dusting (Optional):

2 tbsp granulated sugar
½ tsp cinnamon (optional)

Equipment Needed

Mixing bowls
Electric mixer or stand mixer
Measuring cups and spoons
Rolling pin
Round cookie cutter or glass (~2.5” diameter)
Baking sheets
Parchment paper or silicone baking mats
Cooling rack

Step-by-Step Instructions

1. Cream Butter & Sugar

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy (about 3 minutes). Add the egg, vanilla extract, and almond extract, mixing until smooth.

2. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture alternated with buttermilk (start and end with flour). Mix until just combined — don’t overwork the dough.

3. Roll & Cut

Flour your work surface lightly and roll the dough out to about ½-inch thickness. Use a round cookie cutter or glass to cut out cookies, placing them about 2 inches apart on the baking sheet.

4. Bake to Perfection

Bake in the preheated oven for 10-12 minutes, until the edges are just turning pale golden. Avoid overbaking to keep them soft. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

5. Sugar Dusting (Optional)

While still warm, sprinkle the cookies with cinnamon sugar for an extra touch of sweetness and a delicate crunch.

Pro Tips for Perfect Tea Cakes Every Time

Substitute 1 tablespoon of cornstarch for 1 tablespoon of flour to make cookies extra tender.
Add a teaspoon of lemon zest or a pinch of nutmeg to the dough for enhanced flavor complexity.
Make ahead by freezing unbaked dough portions for up to 1 month — bake directly from frozen, adding a couple extra minutes to baking time.
Serve these classic tea cakes with peach jam or honey butter for an authentic Southern experience.

Serving Suggestions

Pair with sweet iced tea or a creamy latte for a relaxing afternoon treat.
Include in holiday cookie platters for a nostalgic crowd-pleaser.
Pack in lunchboxes for a special homemade dessert.

Southern Tea Cake Cookies