Tea Cake Recipe

Tea Cake Recipe – Tea cakes are as southern as fried green tomatoes, church fans, and syrupy sweet iced tea. But they’re not really cakes at all – more like an amalgamation of a fluffy cookie and sugar cookie.

I remember mom pulling out the handwritten recipe card she inherited from her mom, my mamaw, and opening a batch of these budget-friendly after-school treats for my siblings and me. Although as a child we paired these buttery, subtly sweet treats with fruity sugary drinks or soda, as an adult, I love them with a cup of lemony hot tea.

Tea Cake Recipe

Tea Cake Recipe

My Mamaw’s Tea Cakes were the first cookies I learned to bake with my mom. I loved making and eating them as a kid, and their simple yet rich flavor brought back waves of childhood memories when I first made them years ago with my mom and sister.

Tea Cakes Trump Even The Best Sugar Cookie Or Shortbread

For my family, a true Southern Tea Cake is light golden brown, soft on the inside, and just barely crisp on the bottom with lightly browned edges.

Every southern family has their own version of tea cakes, and this is ours. The full recipe is below, but here are some tips to make sure your tea cakes come out perfect every time.

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Handed down from my mamaw to my mom, these were a budget-friendly after-school treat for my siblings and me. I loved them as a child, and their simple yet rich taste brought back waves of childhood memories when I made them for the first time with my mother and sister. What’s often referred to as Old-Fashioned Southern Tea Cakes is a reference that I’ve seen it many times in my collection of southern cookbooks. They never interested me because they look like old lady cookies, the kind on the edge of a cup of tea. I’m not a tea drinker, although I realize that pairing it with that is more of a state of mind than a definitive combination.

Tea Cakes Recipe: How To Make It

For about a week I had a big ole chocolate pound cake on the counter, one I made for dessert at a dinner last weekend to serve with the leftover homemade coffee ice cream I had on hand. By the way, coffee ice cream and chocolate cake are a great combination.

But let me tell you how wonderful these little tea cakes can be, because I finally whipped up a batch after the last crumb of pound cake was gone.

At first I was hesitant to make them  because the ingredients look so simple: butter, sugar, flour, baking powder, egg and vanilla extract – very basic but not nitting.

Tea Cake Recipe

I looked for tea cakes from the many recipes at hand, both in my books and on the internet. There is a wide range of methods for these little pearls. Most are derived from family recipes, region to region in the south. And most instruct to make a thick sweet dough that is rolled out and cut into 2 inch rounds with a cookie cutter to bake on cookies for 10 to 12 minutes or until set in the center, lightly colored and crisp around the edges Edge.

Irish Tea Cake Recipe

For starters, I chose a simple recipe with the above ingredients. The dough is rolled into 2-inch round balls in your hand; it’s messy and I think chilling the dough for 10 minutes makes the job easier.

Although the recipe I used called for coating the cookies with baking spray, I chose to grease the pan with butter instead, re-greasing with each baked batch. The result is a fantastic crisp-edged, fluffy cookie. The only flavoring was vanilla extract, but a drop of almond extract or pure lemon extract would also be good. These cookies are often topped with a sugar coating, flavored with nutmeg and sometimes coated with a simple icing.

The cookies are ideal to serve with ice cream, with or without a cup of tea. Strawberry, peach or vanilla ice cream would be perfect. Or simply stack them high on a domed cake stand or fill a cookie jar and you’ll find yourself swiping one just because they’re as addictive, as irresistible as the best chocolate chip cookie—a good palliative for the crushing ignominy of the Trump presidency!

Adapted from the BTC Old-Fashioned Grocery Cookbook. Instead of using a baking spray as indicated in the original recipe, grease the cookies with butter, opening after each batch; that gives the cookies a nice crispness.Nicole is the Assistant Food Editor at Kitchn. She writes about recipes as well as developing some of her own. You can usually find her in the kitchen or online “window” shopping. She currently lives in Brooklyn and is getting her Masters in Food Studies.

Tea Cakes Recipe (easy Southern Classic)

It’s sad to think, but tea cakes are a dessert I might have missed entirely if I hadn’t grown up in Dallas. In fact, I can not remember ever meeting someone who

From the south, who knew what teacakes were – what a shame! To me, these soft, buttery, cake-like cookies are like a warm hug. For all you sweet-but-not-

Sweet dessert lovers out there, I’m telling you tea cakes are your calling. They’re the perfect bite when you want something to satisfy a sugar craving, but don’t want the sugar rush (or subsequent sugar crash).

Tea Cake Recipe

There is nothing extravagant or over-the-top about tea cakes, and they may be the most incredible looking cookies you will ever come across. But their simplicity is what makes them special. Not only are they one of those rare desserts that require ingredients you probably already have at home, they also couldn’t be easier to make.

Belgian Lemon Tea Cake Recipe

Families in the South have endless variations of tea cake recipes. (Jocelyn Delk Adams’ Lemon Tea Cakes are amazing.) This recipe is very simple, which means it’s an excellent canvas for adding your own flair.

Although tea cakes are an important part of southern culture for people of all colors and creeds, many believe that tea cakes were originally made by enslaved Africans on southern plantations. Those who worked in the large kitchens were in charge of the lavish variety of desserts that the plantation owners enjoyed, although they were forbidden to partake of them themselves.

Instead, they used what ingredients they had available to them – butter, sugar, eggs and flour – to create something new. Tea cakes were created as an attempt to replicate English bread cakes, which were commonly referred to as teacakes – hence the name. I wonder if they knew it would become one of the South’s staple sweets. Southern Tea Cakes are old-fashioned, simple sugar cookies. Tender and delicious, these classic cookies are a family favorite!

If you’ve ever had a traditional Southern tea cake, count your blessings! They are one of my all-time favorite cookies – and I’ve tried to share my fair share! They are so tender and they are not too sweet. They are perfect to enjoy with a cup of tea, coffee or even a mug of hot cocoa.

Cinnamon Tea Cake Recipe

Tea Cakes is an heirloom recipe for a slightly sweet sweet treat made from simple ingredients that most people have on hand. Tea cake recipes are passed down through families, like this one from my grandmother. Some tea cakes are more cake than cake, others are more cake than cake – it depends on the proportions of the ingredients in the recipe. My family’s recipe is more cookie than cake, which I love.

Cream your butter and sugar together until light and fluffy, about 3 minutes. Add the vanilla extract and eggs, one at a time, until just combined. Stir in the buttermilk.

Divide the dough in half, wrap each half tightly in plastic wrap and refrigerate at least 1 hour to overnight.

Tea Cake Recipe

When ready to bake, remove from the fridge 15 minutes before rolling out onto a lightly floured surface. Cut with cookie cutters and place on a parchment-lined baking sheet.

Warm Apple Cinnamon Tea Cake

Bake in 350ºF oven until lightly golden brown, about 10 to 12 minutes. Remove from the oven and allow to cool slightly before transferring from the baking tray.

Growing up, we never added frosting to our tea cakes, but you sure can if you want. I recommend my cookie icing recipe, it’s so easy and delicious!

You can also consider adding other flavors to your cookies, such as cinnamon or lemon zest, or replacing half of the vanilla extract with almond extract. You can also sprinkle the tops of the cookies with a dusting of cinnamon sugar when you take them out of the oven, if you like.

Calories: 131 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 5 g | Saturated fat: 3 g | Cholesterol: 26 mg | Sodium: 74 mg | Potassium: 21 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 162 IU | Calcium: 6 mg | Iron: 1 mg

Southern Tea Cakes — Sweet Tea & Fried Pies

Robyn Stone

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