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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Estimated reading time: 4 minutes
Table of contents
Ingredients
Using the best ingredients creates the best cookies. I name the brands I use in the recipe, so there is no guessing. There is a detailed explanation for why I use each brand on the “quality brands” page.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Sugar – Wholesome regenerative organic sugar produced from organic 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, climate change, and is also a major cause of the destruction of the rain forest.
- Milk, Cream, Butter – Horizon Organics – Milk, Cream and Butter that are produced organically, sustainably, and responsibly. You can taste the difference.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Vanilla – Baker’s Imitation Vanilla Flavoring The flavor or real vanilla and imitation is indistinguishable when high heat is used. Double the usual amount of vanilla called for to improve the flavor.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
This recipe focuses on sustainable ingredients—those grown and produced in ways that support soil health, efficient water use, and long-term agricultural resilience.
With a background in agriculture and hands-on experience in soil science and farming systems, I evaluate ingredients differently than most home cooks. In the ingredients section, I explain what makes each ingredient a better choice and how it contributes to both flavor and sustainability.
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.
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.
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 King Arthur 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 Baker’s imitation vanilla flavoring
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.