There’s pure joy in biting into a soft, golden round of Southern Buttermilk Tea Cakes – the sort of old-fashioned treat that feels like a warm southern hug. These delicate, tender cookies have graced family tables for generations, blending gentle sweetness with that signature hint of tang from buttermilk. Whether you’re new to Southern baking traditions or passing along a well-loved recipe, these tea cakes promise to fill your kitchen with nostalgia and your heart with comfort.
Ingredients You’ll Need
With Southern Buttermilk Tea Cakes, you’ll be amazed by how just a few simple pantry staples transform into something truly special. Each ingredient plays a starring role – from the creamy richness of butter to the unmistakable tang of buttermilk and the subtle warmth of vanilla. Here’s why you won’t want to skip a thing:
- Unsalted Butter (1 cup, softened): The backbone of a tender crumb, butter adds flavor richness and ensures perfectly soft tea cakes.
- Granulated Sugar (1 1/2 cups): Gives that balanced sweetness and helps the edges turn lightly golden as they bake.
- Eggs (2 large): Bring structure and extra moisture, making the tea cakes soft and chewy.
- Buttermilk (1/4 cup): Adds signature Southern flavor and a delightful tang, plus helps keep the cookies pillowy and moist.
- Vanilla Extract (1 teaspoon): A splash of vanilla deepens the flavor and adds warmth to each bite.
- All-Purpose Flour (3 cups): Gives structure, ensuring your tea cakes hold their shape but still melt in your mouth.
- Baking Soda (1/2 teaspoon): Works with the acidic buttermilk for just the right lift and softness.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the classic flavors.
- Extra Flour for Rolling: Prevents the dough from sticking and helps you cut out perfect tea cake circles.
How to Make Southern Buttermilk Tea Cakes
Step 1: Prep Your Oven and Pans
Begin by preheating your oven to 350°F (175°C) to ensure an even bake. Line a couple of baking sheets with parchment to keep the tea cakes from sticking and to make cleanup a breeze!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer on medium speed. You’ll want to beat until the mixture is light, fluffy, and pale – this aerates it and gives the tea cakes their classic softness.
Step 3: Add Eggs, Buttermilk, and Vanilla
Crack in the eggs, one at a time, beating well after each to ensure a velvety, cohesive batter. Next, pour in the buttermilk and vanilla extract. Mix just until everything is combined and the batter looks smooth and creamy.
Step 4: Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, and salt. This little extra step makes sure everything gets evenly distributed so your tea cakes rise and brown just right.
Step 5: Mix Dough Together
Gradually add the dry ingredients to the wet mixture, incorporating them a bit at a time and mixing gently. You’re looking for a soft, slightly sticky dough – avoid overmixing, or the tea cakes may turn out tough.
Step 6: Roll Out and Cut the Dough
Lightly flour your work surface and roll out the dough to about 1/4-inch thickness. Use a round cookie cutter or even the rim of a glass to cut circles. Gather and reroll any scraps so nothing goes to waste.
Step 7: Bake to Perfection
Place the rounds on your prepared baking sheets, leaving about 2 inches between each for spreading. Sprinkle the tops with a touch of sugar if you want that sparkly, southern finish. Bake for 10 to 12 minutes – you’re looking for just set edges and barely golden bottoms. Let them rest on the tray a couple minutes before gently moving them to a rack to cool completely. That’s it – you’ve made classic Southern Buttermilk Tea Cakes!
How to Serve Southern Buttermilk Tea Cakes
Garnishes
The charm of Southern Buttermilk Tea Cakes is their simplicity, but a dusting of powdered sugar or a light glaze can subtly dress them up. For a nostalgic sparkle, sprinkle a bit of sugar on the rounds just before baking so they twinkle once cooled. Fresh berries or a dollop of lemon curd on the side can offer a pretty (and tasty) twist.
Side Dishes
These tea cakes pair perfectly with a glass of sweet tea, a steamy mug of coffee, or even cold milk for dunking. For a cozy tea party, serve alongside thinly sliced fruit or little finger sandwiches. Their not-too-sweet flavor means they complement a brunch spread as well as they do a dessert table.
Creative Ways to Present
Stack your Southern Buttermilk Tea Cakes on a vintage cake stand lined with a linen napkin to evoke old Southern charm. For gifting, tuck a few cooled tea cakes into a decorative tin with parchment paper and ribbon. If you’re hosting, nestle the rounds on a platter with edible flowers or herbs to really wow your guests.
Make Ahead and Storage
Storing Leftovers
To keep your Southern Buttermilk Tea Cakes as fresh as possible, store completely cooled cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days – perfect for sneaking with a cup of coffee throughout the week.
Freezing
These tea cakes freeze like a dream! Place cooled cookies between layers of parchment in a freezer-safe container or zip-top bag. Freeze for up to 2 months. When your craving hits, just thaw a few at room temperature and enjoy that Southern goodness any time.
Reheating
If you prefer your Southern Buttermilk Tea Cakes just a touch warm, pop them in a low oven (about 300°F) for 2-3 minutes, or use the microwave in short bursts. This refreshes their texture and brings out their buttery aroma, making them irresistible all over again.
FAQs
Can I use self-rising flour for Southern Buttermilk Tea Cakes?
You can, but you’ll want to omit the baking soda and salt in the recipe, as self-rising flour includes both. The texture and lift may differ slightly, but you’ll still have a lovely soft tea cake.
Is it necessary to chill the dough?
While not strictly required, chilling the dough for 30 minutes makes it less sticky and easier to roll and cut. It also helps the cookies keep their shape during baking.
How do I prevent the tea cakes from spreading too much?
Be sure not to over-cream the butter and sugar, and use just enough flour when rolling out the dough. Chilling the cut rounds briefly before baking can also help them hold their shape.
Can I add other flavors to my tea cakes?
Absolutely! Lemon or almond extracts make fun variations, and a hint of grated nutmeg lends an old-timey twist. Just don’t overshadow the buttery, buttermilk notes that make these tea cakes shine.
Are Southern Buttermilk Tea Cakes supposed to be soft or crunchy?
They’re meant to be soft and cake-like, with gently crisp edges. They are not hard like traditional sugar cookies, but pillowy and tender inside, which is the hallmark of classic Southern Buttermilk Tea Cakes.
Final Thoughts
It’s hard not to fall in love with the timeless charm of Southern Buttermilk Tea Cakes. They’re a sweet reminder of how simple, honest baking can bring so much joy. Give them a try, share them with loved ones, and start your own delicious tradition!
Print
Southern Buttermilk Tea Cakes Recipe
- Total Time: 32 minutes
- Yield: 24 tea cakes 1x
- Diet: Vegetarian
Description
Indulge in these Southern Buttermilk Tea Cakes for a delightful treat that pairs perfectly with your favorite hot beverage. These soft and tender cookies are easy to make and offer just the right amount of sweetness.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Extra flour for rolling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
- Add Eggs and Buttermilk: Add the eggs one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Roll and Cut: Lightly flour a work surface and roll out the dough to about 1/4-inch thickness. Cut into circles using a cookie cutter or glass and place on prepared baking sheets about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve: Let cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
- These tea cakes are soft, tender, and mildly sweet—perfect with coffee or sweet tea.
- Dough can be chilled for easier rolling.
- Sprinkle with a touch of sugar before baking for a sparkly finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 tea cake
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
