Traditional southern teacakes are more like cookies than cake, but their simple flavor pairs well with a cup of tea, hence the name. Some culinary historians believe American teacakes were first created by African-American slaves who used what was available to create their version of the English teacake. Prior to commercialized bakeries, generations of southerners enjoyed teacakes as a treat. Before and during the Great Depression, the recipe was especially appealing because it was easy, quick, and required simple ingredients often found on hand.
Recipe Servings: 48
Prep Time
5 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
8 minutes
Total Time
2 hours 13 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (1 stick) butter
- 1½ cups sugar, plus a little to sprinkle on rolled out dough
- 2 eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 4 cups flour
- 4 tsp baking powder
- Salt, pinch
- ½ tsp baking soda
Directions
- Preheat the oven to 375°F.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla and buttermilk.
- Combine the flour, baking powder, salt, and baking soda in a small bowl.
- Gradually add the flour mixture to the creamed mixture. Stirring until a soft dough is formed.
- Chill the dough in the refrigerator for at least 2 hours.
- Roll the dough out on a floured surface to about an ⅛ inch thick.
- Sprinkle the dough with sugar.
- Cut the dough into small circles using a cookie cutter and place them about 2 inches apart on parchment-lined baking sheets.
- Bake the cookies for 7–8 minutes or until the edges are golden-brown.
- Remove the teacakes from the oven and place them on wire racks to cool.
Recipe introduction and directions © Copyright 2016-2025 World Trade Press. All rights reserved.