Old-Fashioned Crispy Tea Cake Cookies
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This is a crispy version of old-fashioned Southern tea cake cookies. They still have the same lightly sweet taste that’ll have you dipping into the cookie jar for more.
Where I’m from, an old-fashioned tea cake cookie is a simple flavored cookie. It’s not a or a . It’s delicious on its own or with a cup of coffee, just lightly sweet with the texture of a sugar cookie, so that it can double as a snack or treat.
My mother’s grandmother, Mama Reed, was known for her soft old-fashioned tea cakes. She would serve them warm, straight out of the oven, to her 10 kids and whoever happened to be around when they were done. Then, after they had cooled she would store them in a big old cookie jar, where they didn’t last long.
Today, though, I’m sharing another variety of tea cake cookies that was also a standard of many Southern families These crispy little tea cakes are what my husband calls “evil little things that won’t let me stop eating them.” Whether you try the soft or crispy version, you’re guaranteed to love these old-fashioned tea cake cookies as much as my family.
Fortunately, they’re easy to make and take less than 15 minutes to bake. All you’re going to need are ingredients you probably already have at home, like butter, sugar, flour, eggs, salt, and vanilla extract. Will these be your family’s new favorite ? My bet is yes!
Recipe Ingredients
- Butter
- Sugar
- Eggs
- Vegetable oil
- All-purpose flour
- Baking powder
- Salt
- Vanilla extract
How to Make Southern Tea Cake Cookies
In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and beat again. Add the remaining ingredients and beat until fully incorporated, scraping down sides as needed.
Drop the tea cookie dough by tablespoon-size balls onto an ungreased cookie sheet. Dip a glass in sugar and press down lightly on each dough ball to flatten, dipping in sugar again after each one.
Bake at 350 for 12-14 minutes, or until lightly brown on the edges. If you would like them to be softer, bake one to two minutes less. Cool completely.
Storage
- Store your tea cake cookies in an airtight container at room temperature until they disappear (or 3 days).
- You can also freeze either the unbaked cookie dough or the baked cookies for up to 3 months. You’ll just need to add a few minutes to the baking time for the unbaked cookies and just allow the baked cookies to thaw at room temperature before serving.
Recipe Notes
- The more golden brown the edges, the crispier your cookies will be.
- If you want to take this to the next level, sandwich your favorite ice cream flavor between two cookies to make an epic homemade ice cream sandwich.
Here are more cookie recipes to bake:
Toffee Chocolate Chip Cookie Recipe
Easy Homemade Peanut Butter Cookies
How to Make Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter at room temperature (two sticks)
- 1 3/4 cups sugar
- 2 eggs
- 3/4 cup vegetable oil
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and beat again. Add the remaining ingredients and beat until fully incorporated, scraping down sides as needed.1 cup unsalted butter at room temperature, 1 3/4 cups sugar, 2 eggs, 3/4 cup vegetable oil, 4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons vanilla extract
- Drop the cookie dough by tablespoon-size balls onto an ungreased cookie sheet. Dip a glass in sugar and press down lightly on each dough ball to flatten, dipping in sugar again after each one.
- Bake at 350 for 12-14 minutes, or until lightly brown on the edges. If you would like them to be softer, bake one to two minutes less. Cool completely and then store in an airtight container until they disappear.
“Our greatest fear should not be of failure but of succeeding at things in life that don’t really matter.”
~Francis Chan
I also had a question about using both butter and vegetable oil. I read all the comments hoping this would be addressed, and it was, so I used it as indicated. Just baked these and they are simply delicious … and very quick to make. This is a winner and one I will definitely bake on a regular basis for my little grands (& hubby & I will enjoy them also).
Can I use self rising flour in the crispy ones too?
You can if you have to but it will change the texture and I haven’t done it myself so I’m afraid I can’t tell you how it will be changed. 🙂
The older I get (67 now), the less complicated I want recipes to be. These are right up my alley. Thank you for what I believe will yield the perfect cookie. I’ve been searching for a few years. BTW, Love your fur and feather (your chooks are gorgeous) babies.
My piano teacher made these and she would give us one since we went there right after school. YUM! fun memories!
Two questions:
1. Recipe uses oil and butter.. Does not sound quite right to me.
2. What is the yield?
Thanks,
Katie
Hey Katie,
1. I guess you’d have to taste the cookies to see if you want to use the recipe or not but oil and butter work beautifully together in many things 🙂
2. I don’t have an exact count but I’ll add it when I make them. I am guessing from memory about four dozen but I could be off (give or take) by about a dozen. I know it filled up my cookie jar nicely.
Sorry I don’t have an accurate count! I’ll try to make them as soon as I can.
I haven’t thought about tea cakes in a long time. Your recipe looks great. I will have to make it a point to try and make a batch this weekend. Thanks the post!
I hope you enjoy the tea cakes and have a wonderful weekend!!
Crispy is best. tHe bus for all you do