Southern Tea Cakes are more like a cookie than cake. This authentic recipe makes thick, buttery cookies topped with vanilla bean icing!
Make sure to try my Kentucky Butter Cake Cookies too!
This Is My Authentic Southern Tea Cakes Recipe!
So, I feel like I know my way around a cookie. I’ve been posting recipes here for almost 10 years…and certainly before that “cookie enthusiast” was a bullet on my resumé. Long story short, I feel like I’m fairly familiar with the cookie game. Anyhow, a few years back I was chatting with a new friend who introduced me to the Southern Tea Cake. If you are as unfamiliar as I was, they are melt in your mouth delicious, buttery, soft cookies that were completely one of a kind. They aren’t “cakey” at all (yay!). There are lots of versions out there for tea cakes…sometimes they’re glazed, sometimes they’re plain, sometimes they’re dusted with powdered sugar.
I have seen recipes where they look a lot like a sugar cookie, and sometimes they look like scones. My recipe is neither of those. It’s literal perfection…everything you want a tea cake to be. It took me a while to get this right, but it was worth every calorie.
How to Make Tea Cakes:
I used vanilla beans in mine, but feel free to use any extract in these that you would like…like almond, rum, coconut, amaretto…really it’s up to you!
And let’s just address the elephant in the room here. I used vanilla beans…which unfortunately (according to my son) makes these my cookies look like biscuits and gravy. So tea cakes in my house are now lovingly referred to as “gravy cookies”. I mean, I guess I see it. Whatever.
The dough for these is super simple, with no chill time necessary. Just roll the dough into balls and place them on a lined baking sheet. It’s very similar to a sugar cookie dough…
When they are baked they won’t spread too much, leaving them tall.
Go ahead and whip up your super simple vanilla bean glaze…
And then pour it onto each little tea cake…
See how pretty! You do this when they are warm for a thinner glaze, or cooled for a thicker glaze.
I let the glaze set up and then I couldn’t wait to dig in.
Southern Tea Cakes are some of the best treats ever…classic, but unique!
How To Store:
These can be stored at room temperature for up too 5 days, or you can freeze these for up to 30 days. Just make sure they’re stored airtight!
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Southern Tea Cakes
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Southern Tea Cakes took me a LONG time to perfect, but now, they’re such an easy cookie recipe! A perfectly dense and thick, but soft, sweet, and buttery dessert. The vanilla bean glaze on top makes these extra special, and the tastiest treat!
Ingredients
Tea Cakes
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla and beans from one vanilla bean pod (optional)
- 2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups all purpose flour
Glaze
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1 vanilla bean with beans scraped out
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In bowl of stand mixer fitted with the paddle attachment, mix the butter and sugar together for 1 minute until mixed. Add in eggs and vanilla (and vanilla beans), baking powder, and salt and mix until incorporated, scraping sides of the bowl as necessary.
- Turn mixer to low and mix in the flour until the dough just comes together.
- Form the dough into 2- inch balls and place on lined baking sheet.
- Bake for 10-12 minutes until the edges are slightly golden, careful not to over-bake.
- Transfer the cookies to a wire rack while preparing your glaze
- For glaze whisk ingredients all together in a bowl. Pour directly over the tea cakes.
- Allow glaze to set before eating.
Notes
store airtight for up to 3 days
Nutrition
- Serving Size: 1 tea cake
- Calories: 163
- Sugar: 16.7 g
- Sodium: 81.3 mg
- Fat: 4.3 g
- Carbohydrates: 29 g
- Protein: 2.3 g
- Cholesterol: 15.6 mg
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Yummy – thanks for doing the leg work!
I’m guessing whoever had a problem with them overspreading either had a warm kitchen/pan or perhaps the oven runs a bit hot? I’ll keep it in mind – can’t wait to try them out!
I just moved down south again after growing up in FL. Next time I have an afternoon tea or get together I will be sure to make these!
Love the recipe, but when I followed it, I wound up with sugar cookies. Did you maybe chill your dough first? Wonder why mine spread so much. Cheers.
I didn’t chill my dough. The dough didn’t spread much for me at all when I rolled it into balls. Very strange that you would have that result. You certainly could try chilling the dough, it definitely wouldn’t hurt!
Loooove these! Look at that drizzle with vanilla seeds!! Oh my!!!
These look totally amazing!!
Wow I have never heard of these cake-like cookies before but they look amazing. Yum!
My grandma (Russian/Polish) made Russian teacakes for Xmas every year with my mom. They were SUPER fussy. I was a little kid and just remember my mom and grandma agonizing over the recipe and making sure not to burn then after all the work. When they’re done right, tea cakes are amazing! But as you said, too dry, too cake-ish, falling apart, etc. So many issues can plague them. Yours are perfect. Way to stick with the recipe til you had it just right!
Oh my gosh the soft and puffiness. *dying*
I think I need you to bring me forty-eight dozen 🙂
I think you mean “thick” in the first sentence 😉 but they are sure making me think about making these loving southern bites 🙂
I am dreaming of vanilla pillow cookies today