Tea Cakes Recipe With Icing
As an Amazon Associate I earn from qualifying purchases.
Follow this beloved Southern tea cakes recipe and in no time you’ll be enjoying pillowy soft and slightly sweet tea cakes with delicious frosting.
If you’ve never had a Southern tea cake, rest assured we sometimes call them cookies but they’re nothing like a cookie (nor are they similar to a ). This tender little cake is soft and pillowy, with just a touch of buttery vanilla sweetness. A very simple and comforting flavor. You can eat them with or without the icing. They are equally satisfying. If you are looking for the crispy variety, click here for my old-fashioned crispy Southern tea cake cookie recipe.
Tea cakes by Mama Reed are something I dearly love to bake. One of the main reasons (despite the flavor and texture) is that I like a lower-sugar snack. These tea cakes are perfect because they are not loaded down with sugar and super-sweet taste as most sugar cookies are. They are the perfect treat with an afternoon cup of coffee or as a snack. If you are expecting something really sweet, you’ll want to add the icing.
Mama Reed (Adle Reed was her given name) made these on a regular basis and the day she made them all 10 of her kids were allowed to eat as many as they wanted as they were coming warm out of the oven. With a shortbread-like texture, it’s easy to see why these tea cakes are total crowd-pleasers. I love to make them around the holidays as they’re the perfect Christmas cookie.
Recipe Ingredients
- Butter
- Sugar
- Eggs
- Vanilla
- Self-rising flour
How to Make My Southern Tea Cakes Recipe
Begin by placing the room temperature butter in a large bowl with the sugar.
Beat this with an electric mixer or until well creamed together and fluffy.
Now add eggs and beat again until well incorporated.
Dump in all of your flour and the vanilla extract. Mix again.
A nice dough will soon form from this .
Turn your dough out onto a floured surface.
I like to line my countertop with paper and flour so all I have to do is fold up the paper and there is no mess left behind.
Roll out the tea cake dough to about 1/4-inch thickness or so. You can make them a little thicker if you like.
Cut out your cookies.
Spray your baking sheet with nonstick cooking spray. Bake them at 350 until done, about 10 minutes or so.
Here are the finished tea cakes.
As soon as you take them out of the oven you can sprinkle a little colored sugar on them if you like, but do it while they are warm so it will stick.
Otherwise, follow along as we add icing to our tea cakes.
Tea Cakes Icing Recipe
Recipe Ingredients
- Confectioner’s sugar
- Vanilla
- Butter
- Milk
- Food coloring bottle
Place softened margarine or butter in a bowl and top with confectioner’s sugar.
Cut in your butter with a fork and then add the milk and vanilla. Stir that until smooth and creamy.
Add in food coloring if you like.
If it becomes too runny, just add another tablespoon or two of confectioner’s sugar.
First, make sure your cookies are completely cool before you add icing.
Then, spoon the icing on the center of your tea cake (this icing is also excellent on sugar cookies). Spread it around with your spoon and top with colorful sprinkles.
See how pretty these are? I feel like it’s my birthday or something (it’s not).
They are equally pretty with white uncolored icing as well.
Note: This icing is going to be very wet when you first make it and ice your cookies, but it will dry after an hour or so.
Just leave your cookies spread out to dry and once it does you can stack them in a cookie jar or on a plate.
Storage
- Store your cookies in an airtight container at room temperature for up to 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 simply thaw the baked cookies at room temperature.
Recipe Notes
- This tea cakes recipe can be used for any holiday or occasion. I like to use a round cookie cutter with a bit of a frill when there isn’t a holiday coming up and I have a craving for tea cakes. But you can use heart cutouts for Valentine’s Day, trees for Christmas, or stars for the 4th of July. The possibilities are endless for these little beauties.
- While these are a great treat with a cup of coffee for morning or , they also taste great served with fresh berries and/or a scoop of vanilla ice cream.
- Feel free to make this Southern tea cake recipe your own. Add some lemon zest to enhance the flavors. Or how about a 1/4 teaspoon of ground nutmeg? Another idea is a teaspoon of almond extract, lemon extract, or rum extract.
You may also like these other cookie and cakes recipes:
Heart-Shaped Cookies With Royal Icing
Ingredients
- 1 cup softened butter
- 1 cup sugar
- 3 eggs
- 3 1/2 cups self-rising flour
- 1 teaspoon vanilla extract
Vanilla Icing (optional)
- 2 tablespoons butter at room temperature
- 1/2 cup confectioner's sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- few drops food coloring, optional
Instructions
- Cream the butter and sugar together in a large bowl with an electric mixer. Add the eggs and mix again. Then add the vanilla and flour and mix well.1 cup softened butter, 1 cup sugar, 3 eggs, 3 1/2 cups self-rising flour, 1 teaspoon vanilla extract
- Roll your cookie dough out thinly on a floured surface and cut with a cookie or biscuit cutter. Place on a cookie sheet greased with cooking spray. Bake at 350 for 10 minutes. Sprinkle with colored sugar while warm or ice with the vanilla icing.
To make the simple vanilla icing
- Cut the butter into the confectioner's sugar in a small bowl. Add the milk and vanilla and stir until smooth and creamy. If desired, add a few drops of food coloring and stir until blended.2 tablespoons butter at room temperature, 1/2 cup confectioner's sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, few drops food coloring, optional
- Spoon a small amount of icing into the center of each cookie and spread with the back of the spoon. Sprinkle rainbow sprinkles over the top while still wet and allow to dry for about an hour before stacking the cookies.
Nutrition
Oh my goodness…I simply cannot wait to try these! 🙂 This website is amazing…I’m so thankful for Pintrest b/c otherwise I may have never found you!
This is the greatest story. My grandmother and her daughter ( my father’s side ) would make these everytime we went for a visit. My mother also made tea cakes and she would let us help with them. We would always slip and get a pieace of the dough. Wonderful momeries. I also make them and share with my sister and brothers. It is so great that you share your recipes that your grandmothers made. Thank You
I add about 1 tsp of white syrup to my icing..makes it taste great and they won’t stick together.
by the way, I have a red handled rolling pin..and no kids..Hmm who will inherit it??lol
Did you use bleached or unbleached flour? Thank you for sharing.
As long as it is self-rising either will work Thi, I just grab whatever I have on hand 🙂
Can you tell me the best way to store these sweet little cookies to keep them fresh? I can’t wait to try this recipe!
Forever trying to keep our family tradition of good old home made goodies alive (Thank God my son really loves to cook southern foods.) Grandma’s gone but her teacakes are not forgotten. This recipe must have been smuggled from the great beyond. Thanks for the memories!!!!.
I was just reading about the red handle rolling pin. My mom had one too. I watched her use it many times and what wonderful memories that rolling pin has. One day a relative made her a beautiful handmade rolling pin so the red handled one was put aside. My mom decided to have a yard sale and low and behold I looked on the sale table and there was the red handle rolling pin. I screemed NO WAY and ran toward the pin before anyone could pick it up. I saved one of my richest memories of my mom. She passed away in May of 2010. I since have bought a rolling pin holder to display and rememember the wonderful work that her tender hands and heart rolled out for me and others. Isn’t it comforting how a piece of wood could bring such comfort :example – a rolling pin and The Cross.
My grandmother use to make these all the time for us as “a treat”. Seeing this recipe brought tears to my eyes! My grandparents raised me and I have been searching for this recipe for years. NOONE in our family had it. She would make these and put homemade choc frosting in between them … ahhh I cant wait to get home and make these for my kids and tell them stories of my grandmother making these when I was a kid.