We were looking for something to make to celebrate Juneteenth, and found a recipe for Southern Tea Cakes to be the perfect thing. A wonderful butter cookie that is a tradition for the day.
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Traditional Southern Tea Cakes for Juneteenth
Juneteenth is a holiday that began in Texas in 1865, and celebrates the emancipation of slaves. The holiday is celebrated on June 19th and is especially important for African Americans, as it commemorates the abolition of slavery.
Southern tea cakes, or “soul cakes”, are a classic and popular treat associated with the occasion. One of the most common traditions associated with Juneteenth is the making and eating of these southern tea cakes. These small, sweet treats are a way of honoring the African American culture and celebrating freedom. The cakes are usually sweet, crunchy, and buttery, made from simple ingredients like sugar, butter, and flour and sometimes flavored with nutmeg or decorated with icing.
Southern tea cakes are a tradition in the South and, according to Etha Robinson, educator and founder of Mrs. Robinson’s Tea Cakes, they were often part of the celebration for Juneteenth – “A rustic approximation of the delicate pastries consumed in front parlors when white women entertained visitors”. The slaves made tea cakes with whatever ingredients they had, sometimes substituting molasses or lard.
A traditional recipe is often passed down through generations. Many families will get together to share soul cakes on this special day as a way to honor their ancestors and celebrate the freedom they now enjoy. This recipe is similar to a very old recipe for French Tea Cakes “Fours A The”, a type of Sable cookie.
The southern tea cake is an important part of Juneteenth celebrations, carrying on a tradition that honors African American culture and recognizes a momentous victory in the fight for civil rights. A perfect addition to any Juneteenth celebration. Tea cakes are a true southern classic and a tasty way to remember this holiday.
Ingredients for the Southern Tea Cakes for Juneteenth
Use the best ingredients. We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and organic sugar we cut our carbon footprint in half and are helping to control climate change. We use sugar that we grind to make superfine sugar. Using the brands listed in the recipe is key, because brands sometimes vary immensely. For more information on why we use these brands, check out our explanation on our page about eating better.
Flour
Gold Medal Unbleached All Purpose Flour has a lower protein amount than some all purpose flours – 10.5 percent protein. This is a good flour for baking cookies, since it makes them more tender. In addition, the company ensures that the protein content is carefully calibrated, so you get consistent results. Also, it is important to use the unbleached flour.
Sugar
We use Wholesome organic sugar, because it is produced from sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change, and is a major cause of the destruction of the rain forest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste because of how it is produced, but mostly we use it because it is a sustainable choice. It is more expensive than buying the standard brands, but the difference is only a few cents per recipe, so it’s worth it. We also save money by buying this in bulk direct from the company and storing it in jars in the pantry.
Vanilla
Heilala produces the best tasting vanilla we have ever tried. Plus, it is ethically produced. We double the amount of vanilla usually called for to add extra flavor. Vanilla extract is usually half alcohol and half water, so the extra vanilla can add back some of the liquid that was removed when browning the butter.
Salt
We like the quality of Diamond Kosher salt and don’t want the iodine taste. The weight and structure of salt varies between brands so it is important to choose a salt and stick with it to be consistent.
Butter
Using browned butter, or buerre noistte as it is known in France, adds a huge amount of flavor to baked goods. We use Horizon Organic butter to make browned butter. We think Horizon products taste better than any other dairy products we have tried. This is probably because the products are organic and from family farming partners. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025.
RECIPE
Equipment
- 1 food processor
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 180 grams Gold Medal unbleached all purpose flour
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon baking soda
- 113 grams Horizon unsalted butter
- 150 grams Wholesome regenerative organic sugar
- 1 large egg
- 2 teaspoons Heilala alcohol free vanilla extract
Instructions
- Measure the flour, salt and baking soda into a bowl.
- Using a food processor, grind the sugar to make it into superfine sugar. This will take about a minute.
- Using a stand mixer with a paddle, soften the butter by beating it on medium for about a minute. Do not let the temperature of the butter exceed 68 degrees F.
- Add the sugar to the butter and mix on medium for about a minute.
- Add the egg and the vanilla and continue beating on medium for another minute.
- Add the flour mixture and beat on low, stopping occationally and scraping down the sides. Beat just until mixed. Do not overwork the dough.
- Gather the dough together and wrap in plastic and refrigerate for 3 hours.
- Remove the dough from the refrigerator. Preheat the oven to 325 degrees F. Place a sheet of parchment paper on a cookie sheet.
- Roll out the dough between two sheets of parchment paper or plastic wrap to avoid adding flour. Roll it to 1/4 inch thick and then refrigerate the dough again until it is cool enough to handle. Use a round cookie cutter or drinking glass to cut perfect round cookies, cutting them close togeher so the dough does not need to be rerolled. Keep the dough cool and return it to the refiridgerator if it becomes too sticky to handle. Place each cookie on the baking sheet, leaving about an inch between each cookie for them to spread.
- Bake at 325 degrees F. for about eight to ten minutes, just until they start to turn golden – don't over bake.
- Remove the parchment paper to a cooling rack by carefully sliding the rack under the parchment.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.