Sandra This Paula Deen Tea Cakes recipe is an old-fashioned and soft cookie, which is made with real butter and tangy buttermilk. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes including chill time.
Paula Deen Tea Cakes Ingredients
A simple, nostalgic list for a classic Southern cookie.
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups sugar
- 2 eggs
- 1/2 cup buttermilk
- 1/2 lb (2 sticks) butter, softened
- 1 teaspoon vanilla
How To Make Paula Deen Tea Cakes
A step-by-step guide to these soft, cake-like cookies.
- Mix the Dough: Preheat your oven to 350°F. In a large bowl, sift the flour, baking soda, and baking powder together. In a separate large bowl (or the bowl of a stand mixer), add the sifted dry ingredients along with all the remaining ingredients: sugar, eggs, buttermilk, softened butter, and vanilla.
- Blend and Chill: Blend all the ingredients together until well combined. The dough will be very soft and wet. On a floured surface, shape the dough into a disk, cover it tightly with plastic wrap, and refrigerate for at least 1 hour.
- Roll and Cut: After chilling, lightly flour your work surface again. Roll the firm dough out until it is approximately 1/4-inch thick. Use cookie cutters to cut the dough into your desired shapes.
- Bake and Serve: Place the cut-out tea cakes on a slightly greased baking sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let them cool on the pan for a few minutes before transferring to a wire rack.
Recipe Tips
For the most perfect, soft, and tender tea cakes.
- Why is chilling the dough so important? This is the most crucial step for this recipe. The initial dough is very soft and sticky. Chilling it for at least an hour firms up the butter, making the dough manageable enough to roll out and cut. It also helps prevent the cookies from spreading too much while baking.
- How to get a soft texture? The buttermilk in this recipe contributes to a wonderfully soft, cake-like crumb. Be careful not to overmix the dough once the flour is incorporated, and don’t over-bake them. They are perfect when the edges are just starting to turn a light golden color.
- Can I add frosting or a glaze? Absolutely. While traditionally served plain, these tea cakes are a wonderful canvas for a simple powdered sugar glaze (powdered sugar + a little milk or lemon juice) or a classic buttercream frosting.
- How to handle the soft dough? Keep your work surface, rolling pin, and cookie cutters well-floured to prevent the dough from sticking. Work with half of the dough at a time, keeping the other half chilled until you’re ready to roll it.
What To Serve With Tea Cakes
The perfect accompaniment for this classic, comforting cookie.
These simple, not-too-sweet cookies are a perfect old-fashioned treat. They are a classic pairing with:
- A hot cup of tea or coffee
- A tall, cold glass of milk
- A side of fresh fruit or berries
How To Store Tea Cakes
Keeping your cookies soft and fresh.
- Room Temperature: Store the tea cakes in an airtight container at room temperature. They will stay soft and delicious for up to a week. Placing a slice of bread in the container can help maintain their softness.
Paula Deen Tea Cakes Nutrition Facts
An estimated guide per tea cake.
- Calories: 65 kcal
- Carbohydrates: 9 g
- Protein: 1 g
- Fat: 3 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A Southern tea cake is a traditional, old-fashioned cookie. Unlike a crunchy biscuit or a very sweet sugar cookie, a tea cake is known for its soft, slightly dense, cake-like texture and its simple, buttery, not-overly-sweet flavor.
Yes. You can prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. It will be very firm, so you may need to let it sit at room temperature for about 15-20 minutes before it’s pliable enough to roll.
Yes, they freeze very well. You can freeze the unbaked, cut-out cookies on a baking sheet before transferring them to a freezer bag (bake from frozen, adding a few extra minutes). You can also freeze the baked, cooled cookies in an airtight container for up to 3 months.
Try More Recipes:
- Paula Deen Mini Cheesecakes Recipe
- Paula Deen Apple Caramel Cheesecake Recipe
- Paula Deen Pound Cake Recipe with Heavy Cream
Paula Deen Tea Cakes Recipe
Description
A classic Southern treat, these old-fashioned Tea Cakes are soft, buttery, and subtly sweet, with a texture that’s a delightful cross between a cookie and a cake..
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, sift together the flour, baking soda, and baking powder.
- Add all the remaining ingredients (sugar, eggs, buttermilk, butter, vanilla) to the bowl. Blend well until a very soft dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour until firm.
- On a well-floured surface, roll the chilled dough to 1/4-inch thickness.
- Cut the dough into desired shapes and place on a slightly greased baking sheet.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
Notes
- The dough will be very soft and wet before chilling; this is normal. Do not skip the chilling step.
- Be sure to use a well-floured surface and rolling pin to prevent the dough from sticking.
- For the softest texture, be careful not to over-bake. The cookies should be pale with just lightly golden edges.
- These cookies are delicious plain but can also be decorated with a simple glaze or frosting.
