Southern Tea Cakes

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16
Author Around the World in 80 Cakes


  • 3 cups (12.8 ounces) all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 8 Tablespoons (4 ounces) unsalted butter, softened
  • 1 1/2 cups (10.8 ounces) granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 (3.5 ounces) large eggs, at room temperature
  • 2 teaspoons milk


  1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
  2. Sift the flour, baking powder, salt and nutmeg into a bowl. Whisk to combine then set aside
  3. In the bowl of a stand mixer fitted with the flat beater attachment cream the softened butter along with the sugar and vanilla for 2 minutes.
  4. Scrape down the sides of the bowl then add the eggs one at a time, then beat well for another 1-2 minutes until well combined.
  5. Scrape down the sides of the bowl again and add half the flour along with the milk. Mix for about 30 seconds, then scrape down the sides of the bowl again before adding the remaining flour.
  6. Dump the dough onto a lightly floured work surface and form into a disc. Flour the top of the dough and your rolling pin before rolling out to 1/2 inch thick.
  7. Cut the dough into 2 1/2 to 3 inch circles and place onto a parchment lined cookie sheet. Gather and re-roll any remaining dough until all of it is used.
  8. Bake the cookies at 350°F for 12-15 minutes until golden yellow. Allow to cool on the pan for 5-10 minutes before moving to a cooling rack.