This is my mother's recipe, her mother's recipe, and so on... Basic, simple, down-home and delicious!! My grandmother's advice is to enjoy warm with a big glass of ice-cold milk!!! Poor folks' heaven!!!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
25 mins
total:
50 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.

  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

73 calories; protein 1g 2% DV; carbohydrates 11g 4% DV; fat 2.8g 4% DV; cholesterol 12mg 4% DV; sodium 53.1mg 2% DV. Full Nutrition
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Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2008
WOW- sooo good. It is exactly what the name says: little cookie-shaped cakes. They get even cakier and moist the next day. It's the perfect sweetness too. Great little cake cookies that truly is perfect with tea. So simple and so good. Hint- don't substitute the buttermilk or else you won't get the fluffy airy texture. They are unbelievable right out of the oven - I usually devour 3 while still warm. I've also added 1/2 teaspoon of cinnamon for a great variation. Update I substituted regular sour cream in place of the buttermilk in a pinch the cookies turned out divine. A little different from having the buttermilk. The cookie was super-rich and a little denser versus the light airiness you get from the buttermilk. It held up very well and made a slightly thicker cookie. A great variation if you want something toothier. Read More
(77)

Most helpful critical review

Rating: 2 stars
12/15/2008
I made these with the hope that they would turn out like my mom's cookies -- cake-like and moist. These turned out like soft sugar cookies. There was no cake-like texture at all. I kept going over and over the recipe wondering if I did something wrong, but I followed the recipe exactly and can't understand why they didn't turn out like most of the other reviewers describe. I do a lot of cookie baking and this is the most disappointing batch I've ever made. Maybe my expectations were too high. It's a shame my mom lost her recipe. Read More
(5)
115 Ratings
  • 5 star values: 82
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
05/06/2008
WOW- sooo good. It is exactly what the name says: little cookie-shaped cakes. They get even cakier and moist the next day. It's the perfect sweetness too. Great little cake cookies that truly is perfect with tea. So simple and so good. Hint- don't substitute the buttermilk or else you won't get the fluffy airy texture. They are unbelievable right out of the oven - I usually devour 3 while still warm. I've also added 1/2 teaspoon of cinnamon for a great variation. Update I substituted regular sour cream in place of the buttermilk in a pinch the cookies turned out divine. A little different from having the buttermilk. The cookie was super-rich and a little denser versus the light airiness you get from the buttermilk. It held up very well and made a slightly thicker cookie. A great variation if you want something toothier. Read More
(77)
Rating: 5 stars
09/15/2005
I was crushed when I realized I had lost my own recipe for these after some time had passed since I last made them. Several failed attempts later at trying to do it by memory, nothing seemed to turn out exactly right. This is the one I have been trying to resurrect. Thank you, Carol, for restoring to me a lost treasure! These old-fashioned, soft sugar cookies are some of my favorite cookies in the world. They're also wonderful with Celeste's Icing for Sour Cream Cookies on this website. For special occasions I use food coloring to make the icing festive. Read More
(45)
Rating: 4 stars
08/12/2005
Third time's a charm! My success includes adding a pinch more flour using parchment paper making them smaller (between the diameter of a quarter and half dollar - they will expand) and cooking them until they are just starting to brown. I was going to give up and just eat the dough (yes other reviews were right - it's sinfully good) but I'm so happy that I took the time to make them successfully! Read More
(36)
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Rating: 5 stars
02/05/2006
This is an easy recipe and the tea cakes were soft and delicious. I did add a 1/2 teaspoon of nutmeg and used parchment paper instead of a greased cookie sheet. Read More
(24)
Rating: 5 stars
04/22/2007
From another Mississippian - WONDERFUL RECIPE just like my Big Mama (my great grandmother)made. She lived till she was 106 years old and made these until she left us. I have been trying to make by memory and they never tasted like hers THANKS for posting the recipe. Read More
(21)
Rating: 5 stars
10/27/2003
I have tried other tea cake recipes this one was quick easy and tasted great. It reminded my grandmother of the tea cakes she used to make. Thank you for allowing me to help my grandmother remember the good times! Read More
(13)
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Rating: 5 stars
08/13/2005
Well..it just doesn't get any better than this! I was craving a sweet snack while pulling an all night studying session but unable to get to the store. It's not very often that I can find a good recipe that doesn't require that I make special trips to the market. Not until this recipe! I never would have thought that something so simple would turn out so fantastic! This is the best cookie recipe I have ever tried. THANK YOU! Read More
(12)
Rating: 5 stars
05/20/2003
I passed this recipe on to my sister to bake for a dessert social and they turned out great! She had to bake up a second batch for the guests since we couldn't stop eating them fresh out of the oven:-) Very soft...unlike the must-be-dunked kind I ate as a kid. Try adding 1/4 teaspoon of nutmeg for an extra kick of flavor. Read More
(11)
Rating: 5 stars
03/01/2006
Oh my goodness these cookeis are so good! I made myself refrain from eating the dough but I can't stop eating the cookies. I used powdered buttermilk but I couldn't tell that it made any difference. I had a wave of nostalgia because these taste so much like the rolled sugar cookies that I used to make for my daughter when she was younger. Brought back many happy memories. Thank you for sharing this recipe. Read More
(8)
Rating: 2 stars
12/15/2008
I made these with the hope that they would turn out like my mom's cookies -- cake-like and moist. These turned out like soft sugar cookies. There was no cake-like texture at all. I kept going over and over the recipe wondering if I did something wrong, but I followed the recipe exactly and can't understand why they didn't turn out like most of the other reviewers describe. I do a lot of cookie baking and this is the most disappointing batch I've ever made. Maybe my expectations were too high. It's a shame my mom lost her recipe. Read More
(5)
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