There’s something deeply comforting about a soft, sweet tea cake at Christmastime. In Black Southern kitchens, tea cakes are more than cookies — they are memory-makers, passed down from grandmothers to grandchildren, wrapped in parchment, tucked into tins, and shared with love.
This traditional Christmas tea cake recipe is a Southern soul food take on a classic: soft, buttery rounds finished with festive red and green icing to brighten any holiday dessert table. Tea cakes are often humble and unfrosted, but the holidays are a perfect excuse to dress them up with a little extra joy and style.
Whether you’re baking for a cookie exchange, filling treat bags, or revisiting the sweet moments of Christmas past, these iced tea cakes bring flavor, history, and holiday cheer in every bite.
Shaunda Necole & The Soul Food Pot® celebrate Black culinary heritage with modern, legacy-rich twists—like these iced Christmas tea cakes, made to sweeten the season with family and tradition.
How tea cakes fit into a soul food Christmas menu
In a Black family’s Christmas kitchen, dessert is often the grand finale. These iced tea cakes hold their own alongside soul food classics like sweet potato pie, red velvet cake, and banana pudding. Serve them on a Christmas Eve dessert tray with cups of sweet tea, or display a stack on a family heirloom cake stand at the big dinner.
They’re perfect for gifting, but don’t be surprised if guests go back for seconds. Tea cakes offer a nostalgic, comforting taste of the holidays—familiar, warm, and full of soul.
Ingredients
These holiday tea cakes start with the same beloved flour base as a classic Southern tea cake: soft, buttery, and just the right amount of sweet. For Christmas, swap lemon zest for fragrant orange zest to add a warm citrus note that feels bright and nostalgic. Finish each tea cake with a smooth cream-cheese lemon icing and a few drops of festive food coloring for holiday sparkle.
Shaunda’s tip: Use a round biscuit cutter for the traditional shape, or switch to Christmas cookie cutters—stars, trees, bells—to add holiday cheer and make the treats extra special.
How to make Christmas tea cakes
- Prep and preheat: Cream together butter, granulated sugar, and brown sugar until smooth.
- Add the wet ingredients: Mix in egg, orange zest, sour cream, mayonnaise, evaporated milk, and vanilla, then combine until smooth.
- Combine dry ingredients: Sift flour, baking powder, salt, and nutmeg, then fold into the batter.
- Roll and cut: Turn the dough onto a lightly floured surface, roll to about 1/4 inch thickness, and cut with a biscuit or Christmas cookie cutter.
- Bake: Place cut rounds on a parchment-lined baking sheet about 1 inch apart and bake until light golden—watch closely, as tea cakes bake quickly.
- Make the icing: Beat softened cream cheese, then add powdered sugar and lemon juice. Beat until smooth and add 3–4 drops of food coloring, increasing as needed for your desired hue.
- Ice and serve: Spread a dollop of icing on each cooled tea cake. Keep icing slightly thick so it hugs the top without sliding off, then enjoy or package for gifting.
Shaunda’s Soul Food Sense: How to dress up traditional tea cakes for the holidays
Traditional Southern tea cakes are humble and unfrosted, but during the holidays they shine with a little extra sparkle. Tint icing red, green, or gold for a festive look. While the icing is still wet, sprinkle edible glitter or sanding sugar for shine. Holiday tea cakes should feel cozy—soft, warm, and made to stand out at the table.
Serve it like a Southerner… How to package and gift Christmas tea cakes
Simple gifts become heartfelt when presented with care. Wrap individual tea cakes in parchment or foil, place them in festive tins or paper-lined boxes, and finish with a ribbon and a handwritten note. Including the recipe or a family story adds meaning—when you give a tea cake, you’re passing on tradition as well as a treat.
Storing and baking ahead
Store fresh tea cakes at room temperature in an airtight container for up to a week to maintain their soft texture. You can freeze the dough in portions for up to three months; thaw, cut, bake, and ice when ready for freshly baked holiday treats.
Merry Christmas, from my soul food kitchen to yours!
Traditional Christmas Tea Cakes – The Southern Soul Food Way
Equipment
- Electric or stand mixer with a mixing bowl
- Sifter
- Parchment paper
- Large baking sheet
- Round biscuit cutters or Christmas cookie cutters
Ingredients
Ingredients for Christmas tea cakes
- 4 cups all-purpose flour, plus 1 cup more for rolling the dough
- 4 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon orange zest
- 1 large egg
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1/2 cup evaporated milk
- 1 1/2 teaspoons vanilla extract
Ingredients for the tea cake icing
- 8 oz. cream cheese, softened (or whipped)
- 1/2 cup powdered sugar
- 4 tablespoons lemon juice
- 3–4 drops food coloring
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, use an electric mixer to combine butter, granulated sugar, and brown sugar for about 2 minutes until creamy.
- Add the egg, orange zest, sour cream, mayonnaise, evaporated milk, and vanilla extract. Mix until well blended.
- Sift together flour, baking powder, salt, and nutmeg, then fold into the wet mixture and mix until combined.
- Turn the dough onto a lightly floured surface and roll to approximately 1/4 inch thickness. Use the extra cup of flour as needed to prevent sticking.
- Cut tea cakes with a 2 1/2″ to 3″ biscuit cutter (2 3/4″ recommended) or use Christmas cookie cutters.
- Place cut rounds on a parchment-lined baking sheet about 1 inch apart. Bake 5–6 minutes until light brown but not overbaked—tea cakes should be firm outside and fluffy inside.
- While tea cakes cool, beat softened cream cheese on medium speed for 2 minutes. Reduce speed and add powdered sugar and lemon juice, then beat on medium for another 2 minutes until smooth.
- Add food coloring 3–4 drops at a time until you reach the desired shade. Drop a dollop of icing onto each cooled tea cake and spread with a small spatula. Keep icing slightly thick so it sits on top without slipping off. Serve and enjoy.
Video
Nutrition
Shaunda’s Soul Food Standard
Created and tested by Shaunda Necole, creator of The Soul Food Pot®. Rooted in African American culinary traditions with modern shortcuts that preserve flavor and legacy. Every measurement, timing note, and technique has been written and tested in a real kitchen.
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This recipe is celebrated in holiday recipe roundups and by outlets that recognize Southern and African American culinary traditions.