Mississippi Tea Cakes

Mississippi Tea Cakes

prissycat 1

"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!!!"

Ingredients 50 m {{adjustedServings}} servings 72 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
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Reviews 86

  1. 103 Ratings


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.


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.


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!