Raspberry-Sugar Tea Cakes

By Jocelyn Delk Adams

Updated August 21, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 2
Ready In
2 hr 30 min (including 1 hr chilling time)
Rating
5(6)
Comments
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Southern tea cakes have been a cornerstone of home baking for generations, with countless family recipes handed down and adapted over time. In this version, from my book “Everyday Grand” (Clarkson Potter, 2023), I share a version inspired by my grandmother's signature tea cakes, since my Big Mama loved to tinker with the recipe’s flavors over the years. Following that tradition, freeze-dried raspberries are worked into the dough, where they lend concentrated fruit flavor and a naturally vibrant pink hue without adding extra moisture. The result is a modern variation on a classic that preserves the tender, cake-like crumb and heartfelt charm that has made tea cakes a Southern favorite. Every time I make them, I feel Big Mama smiling down on me.

Watch Jocelyn Delk Adams make this dish in this video.

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Ingredients

Yield:About 22 cookies

  • 1 cup/28 grams freeze-dried raspberries

  • 1½ cups/188 grams all-purpose flour

  • ½ teaspoon kosher salt

  • ¼ teaspoon baking soda

  • ¾ cup/150 grams granulated sugar

  • ½ cup/113 grams unsalted butter, at room temperature

  • 1 large egg, at room temperature

  • 2 teaspoons vanilla extract

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 19 milligrams cholesterol; 99 calories; 1 gram monounsaturated fat; 3 grams saturated fat; 4 grams fat; 57 milligrams sodium; 1 gram protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a food processor or high-powered blender, process the raspberries into a fine powder. Sift through a fine-mesh sieve into a small bowl (discard the seeds). You should get about ¼ cup raspberry powder.

  2. Step 2

    In a medium bowl, whisk together the raspberry powder, flour, salt and baking soda until combined.

  3. Step 3

    In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer and a large bowl), beat the sugar and butter, starting on medium-high, until pale and fluffy, about 4 minutes. Stop the mixer, add the egg and vanilla, and beat on medium until well incorporated, about 1 minute. Scrape down the bowl with a spatula and beat again to combine.

  4. Step 4

    Reduce the mixer speed to low and add the dry ingredients in three parts, making sure each is fully incorporated before adding the next. Cover the bowl and refrigerate until the dough is firm, 1 to 2 hours, or chill for up to 1 day.

  5. Step 5

    When ready to bake, position a rack in the middle of the oven and heat to 325 degrees. Line two large rimmed baking sheets with parchment paper.

  6. Step 6

    Using a 1-tablespoon measuring spoon, scoop up some dough (a rounded tablespoon works well) and roll it into a ball. Place it on the baking sheet. Repeat with the rest of the dough, spacing the cookies about 1½ inches apart. Using your thumb, gently press the ball to flatten it slightly.

  7. Step 7

    Bake one sheet of cookies for about 15 minutes, until golden brown on the edges. Remove from the oven and let cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack and let cool completely before serving. Repeat with the remaining sheet of cookies.

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Ratings

5 out of 5
6 user ratings
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Comments

Molly

A tasty and tender sugar cookie. Easy to eat! However in the end it is a pretty simple cooking to get out a mixer and a food processor for. The raspberry flavor was very mild, more like a hint or scent of raspberry than full on raspberry flavored. I would have liked more, I might try again with a swirl of jam in the batter.

Suzi

Easy, well-written recipe. I made these because I happened to have freeze dried raspberries- they were good, and the bake time was spot on. They weren’t so good that I was tempted to overindulge, but satisfied a cookie craving. I would not go out and buy freeze dried raspberries just to make them- the dough with a raspberry jam thumbprint would be as tasty though not as elegant-looking. I did like that the raspberry powder made them a tiny bit tart and not overly sweet- a problem I have with most “southern “ recipes.

PC

@Suzi If you have a problem with most southern recipes being too sweet, then you haven't tried many true Southern recipes. Sincerely, an expert on Southern food.

Kristin

Anyone try with freeze dried strawberries? That’s what I have on hand.

PC

@Suzi If you have a problem with most southern recipes being too sweet, then you haven't tried many true Southern recipes. Sincerely, an expert on Southern food.

Molly

A tasty and tender sugar cookie. Easy to eat! However in the end it is a pretty simple cooking to get out a mixer and a food processor for. The raspberry flavor was very mild, more like a hint or scent of raspberry than full on raspberry flavored. I would have liked more, I might try again with a swirl of jam in the batter.

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Credits

Adapted from “Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments,” by Jocelyn Delk Adams (Clarkson Potter, 2023)

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