Bring a taste of the South to your kitchen with these Classic Louisiana Southern Tea Cakes. Soft, buttery cookies with a hint of vanilla and nutmeg. Perfect for cozy afternoons, family gatherings, and anyone craving a touch of old-fashioned Southern sweetness.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: About 24 tea cakes
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Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon lemon extract (optional but traditional)
• 3 cups all-purpose flour (plus a little extra for rolling)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
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Directions
1. Cream Butter and Sugar:
In a large bowl, cream together butter and sugar until light and fluffy using a hand or stand mixer.
2. Add Wet Ingredients:
Beat in the eggs one at a time. Stir in vanilla and lemon extract.
3. Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
4. Combine Mixtures:
Gradually add the dry ingredients to the creamed mixture until a soft dough forms.
5. Chill the Dough:
Cover and refrigerate for at least 30 minutes (this helps with rolling).
6. Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll and Cut:
On a floured surface, roll the dough to about ¼ inch thickness. Cut into circles using a biscuit cutter or glass.
8. Bake:
Place on prepared baking sheets about 2 inches apart. Bake for 8–10 minutes, or until edges are lightly golden.
9. Cool:
Remove from oven and let cool on a wire rack.
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Optional Tips / Variations
• For a touch of nostalgia, sprinkle a little sugar on top before baking.
• Add a dash of cinnamon for a spiced version.
• Use almond extract instead of lemon for a different Southern twist.
• Store in an airtight container — they taste even better the next day!