Old-Fashioned Buttermilk Tea Cakes

Old fashioned buttermilk tea cakes

The Spruce 

  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: 60 servings
Nutritional Guidelines (per serving)
103 Calories
5g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 60 servings
Amount per serving
Calories 103
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 23mg 8%
Sodium 182mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Protein 2g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These old-fashioned tea cakes are updated with electric mixer instructions and preparation tips, but the formula is close to the original. They are not overly sweet, so if you want a sweet cookie, add another 1/4 to 1/2 cup of sugar.

For easy rolling, lightly flour (or dust with confectioners' sugar) a piece of waxed paper or parchment paper, then flour the top of the dough. Put another piece of waxed paper or parchment paper on top and roll gently. I think this method cuts down on the amount of flour you would otherwise have to add to keep them from sticking.

Ingredients

  • 5 cups/ 23 ounces flour (spoon and sweep method)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter (softened)
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 cup buttermilk

Steps to Make It

  1. Gather the ingredients.

    Ingredients for old fashioned buttermilk tea cakes
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  2. Combine the flour, baking soda, and salt; mix well to blend. Set aside.

  3. In a mixing bowl, cream the butter and sugar until light.

    Combine butter
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  4. Beat in the eggs and vanilla until smooth and well mixed.

    Beat the eggs
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  5. Add the flour mixture, alternating with the buttermilk, to make a stiff dough. 

    Add the flour mixture
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  6. Shape the dough into three disk shapes and wrap in plastic wrap; refrigerate for 1 to 2 hours, or overnight.

    Shape the tea cakes into discs
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  7. Heat the oven to 350 F. Line baking sheet(s) with parchment paper or grease lightly.

    Line baking sheets
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  8. Take a disk out of the refrigerator and roll out on a floured surface or between sheets of floured waxed paper to about 1/4-inch thickness and cut out with cutters.

    Cut out disks
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  9. Bake until lightly browned around the edges - about 12 to 14 minutes.

    Bake until light brown
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  10. Cool and store in airtight containers.

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