Grandma’s Old Fashioned Tea Cakes Recipe – A Simple Sweet That Smells Like Home

There’s nothing like the warm, sugary smell that spills from the oven when I bake Grandma’s Old Fashioned Tea Cakes, and it takes me straight back to Sunday afternoons at my grandmother’s kitchen. The butter and nutmeg mingle in the air, and before long the whole house feels cozy and safe. If you love plain, tender cookies that pair perfectly with tea or a mug of coffee, you’ll find this recipe gentle, unfussy, and deeply comforting. For more old-fashioned comfort, try a savory dish like this classic staple too: old-fashioned swiss steak.

Why You’ll Love It

• Quick and easy to make, even on busy mornings.
• Comforting homemade flavor that smells like childhood.
• Made with simple ingredients you likely already have.
• Great for any occasion — tea time, gifts, or a midnight snack.
• Always a crowd-pleaser and easy to dress up or keep plain.

Ingredients You’ll Need

• 1 3/4 cups white sugar
• 1 cup butter, softened (2 sticks) — Use unsalted butter so you can control the salt.
• 2 large eggs — room temperature eggs blend more smoothly.
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour — spoon and level for best results.
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg — fresh-ground nutmeg makes the flavor sing.

For another cozy sweet to try after these, I like to make a warm, custardy dessert: Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce.

How to Make It

1. In a large bowl, beat together the white sugar and softened butter with an electric mixer until the mixture is light and fluffy. You’ll see it turn pale and feel airy under the beaters, and already you’ll smell a buttery sweetness.
2. Add the eggs one at a time, beating well after each addition. The batter will smooth out and look glossy, so stop scraping the bowl — you want everything combined.
3. Stir in the vanilla; it brightens the whole dough and gives a warm aroma.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground nutmeg. Then gradually stir the dry mix into the creamed mixture until fully combined. The dough will come together slowly, and it should feel soft but not sticky.
5. Knead the dough a few times on a lightly floured surface until smooth. This tames any lumps and makes rolling easier.
6. Cover the dough and refrigerate for about 30 minutes until firm. Chilling helps the cookies hold their shape when you cut them.
7. Preheat your oven to 325°F (165°C). Line baking sheets with parchment so cookies release easily.
8. On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. It should be cool and slightly pliable, and it will roll without cracking if it’s properly chilled.
9. Use cookie cutters to cut out shapes and place them 1 1/2 inches apart on the sheet. Drop a few extra shapes into a tray if kids want to help and snack while you bake. For a twist, use a small cookie cutter to make sandwich cookies later. I sometimes think of these shapes as tiny memories.
10. Bake for about 8 to 10 minutes, or until the edges are golden. You’ll smell the nutmeg and vanilla as they finish, and the edges will take on a delicate brown hue. Let the cookies cool briefly on the sheets, then transfer them to a wire rack to cool completely.

If you’re craving another classic fried treat later, you might enjoy these fluffy old-fashioned cake donuts.

Kitchen Tips

• Time-saver: Chill the dough while you clean up, and your baking will flow without stress.
• Common mistake fix: If your cookies spread too much, the dough was probably too warm — pop it back in the fridge for 10–15 minutes before baking.
• Flavor variation: Add a teaspoon of lemon zest for a bright lift, or dip half of each cookie in melted chocolate after they cool for a little decadence. For a savory companion idea, see my favorite pot pie for cozy nights: old-fashioned chicken pot pie.

Serving Ideas

• Serve warm on a platter at family dinner, Sunday brunch, or for a quiet morning with tea. The simple flavor pairs beautifully with herbal or black tea alike.
• Garnish with a light dusting of powdered sugar, or sandwich two together with jam or buttercream for a special treat.
• These also make lovely gifts wrapped in wax paper and tied with twine — a small, delicious way to tell someone you care. For a creamy companion dessert, consider serving them alongside old-fashioned rice pudding.

Storing & Leftovers

• Store in an airtight container at room temperature for up to 5 days; they stay tender and buttery.
• Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw on the counter or warm briefly in a low oven.
• Leftover idea: Turn two cookies into a sandwich with lemon curd or chocolate spread, and enjoy a quick fancy bite.

FAQs

Q: Can I make this ahead of time?
A: Definitely! The dough holds well in the fridge for a day, and the cookies often taste even better the next day as the flavors settle.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is forgiving. You can swap half the flour for whole wheat pastry flour for a nuttier bite, but keep an eye on texture.

Q: What’s the best way to serve it?
A: Fresh from the oven is heavenly, while warm and aromatic, but they’re lovely at room temperature too. For a special touch, pair them with tea or coffee.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a fragrant, buttery smell — that’s your sign the tea cakes are done.

Final Thoughts

This recipe feels like a warm conversation with Grandma: simple, honest, and full of small comforts. I love how Grandma’s Old Fashioned Tea Cakes bring people to the table and start little moments — cookie crumbs on a saucer, laughter over who gets the last one, and hands sticky from jam. Try the recipe, make it your own, and remember that the best recipes are the ones you share. Grandma’s Old Fashioned Tea Cakes

Conclusion

If you’d like to compare variations or see another home cook’s take, check out this classic: Grandma’s Old Fashioned Tea Cakes Recipe. For a Southern-style version with its own charm, I also like this easy guide: Grandma’s Southern Tea Cakes | I Heart Recipes.

Old Fashioned Tea Cakes

Comforting and simple cookies that fill your home with sweet aromas, perfect for tea time or as a delightful gift.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Southern

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 3/4 cups white sugar
• 1 cup butter, softened (2 sticks) Use unsalted butter to control the salt.
• 2 large eggs Room temperature eggs blend more smoothly.
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour Spoon and level for best results.
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg Fresh-ground nutmeg makes the flavor sing.

Method

 

Preparation

1. In a large bowl, beat together the white sugar and softened butter with an electric mixer until light and fluffy.
2. Add the eggs one at a time, beating well after each addition until smooth and glossy.
3. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground nutmeg.
5. Gradually stir the dry mix into the creamed mixture until fully combined, resulting in soft dough.
6. Knead the dough a few times on a lightly floured surface until smooth.
7. Cover the dough and refrigerate for about 30 minutes until firm.

Baking

1. Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
2. On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness.
3. Use cookie cutters to cut out shapes and place them 1 1/2 inches apart on the baking sheet.
4. Bake for about 8 to 10 minutes or until the edges are golden.
5. Let the cookies cool briefly on the sheets, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months. These cookies make lovely gifts when wrapped.