If there’s one recipe that never fails to bring a smile to my face, it’s Russian Tea Cakes. I recently whipped up a batch for my family, and watching their eyes light up with the first bite was pure joy. These delicate, crumbly cookies coated in powdered sugar are like tiny snowballs of happiness.
They’re buttery, nutty, and sweet—but not overly so—which makes them dangerously addictive. The recipe itself is a breeze, requiring just a few basic ingredients that I usually already have at home. With every bite, I can’t help but feel a nostalgic sense of warmth.
Whether I’m making these for the holidays or just as a mid-week treat, Russian Tea Cakes always manage to hit the spot. Trust me, you’ll fall in love with these delightful little cookies too!
Why You’ll Love This Recipe?
They’re Easy to Make
Even if you’re not an expert in the kitchen, you’ll find these cookies incredibly easy to make. With simple steps and minimal equipment, you don’t need special baking skills to nail this recipe. It’s perfect for both beginners and seasoned bakers alike!
They’re the Ultimate Holiday Treat
These cookies look like festive snowballs, making them a top choice for holiday celebrations. Whether you’re hosting a party or need a quick gift, they add that perfect homemade charm to any occasion.
Customizable to Your Taste
Want to switch up the flavor? You can easily swap out walnuts for pecans or even add a pinch of cinnamon for a warming twist. These cookies are like a blank canvas for your creative ideas.
Great for Gifting
Russian Tea Cakes are sturdy enough to be packed into little boxes or jars. Add a ribbon and voilà! You have a beautiful homemade gift for family and friends. They’re so good, everyone will think you spent hours on them.
They Melt in Your Mouth
The delicate texture of these cookies is second to none. They literally dissolve in your mouth, leaving behind a rich, buttery, and nutty flavor that’s impossible to resist.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 50 minutes
Ingredients
- Unsalted butter
- Vanilla extract
- All-purpose flour
- Powdered sugar
- Finely chopped walnuts
Variations
Ingredient Substitutions
- Nut-Free Option: Skip the walnuts and use sunflower seeds or crushed pretzels for a unique twist.
- Dairy-Free: Replace butter with plant-based alternatives like vegan margarine.
- Add Flavors: Mix in a bit of almond extract or lemon zest for a surprising pop of flavor.
Equipment You’ll Need
- Mixing bowl for combining ingredients.
- Electric mixer to cream butter and sugar smoothly.
- Baking sheet to bake those cookies to perfection.
- Parchment paper to prevent sticking and make cleanup easier.
- Wire rack to cool the cookies without trapping moisture.
How to Make Russian Tea Cakes?
Step 1: Mix the Dough 🍪
Start by creaming the softened butter and vanilla extract together in a mixing bowl using an electric mixer. Once it’s smooth and fluffy, blend the powdered sugar and flour in a separate bowl, then gradually fold it into the butter mixture. Toss in the chopped walnuts and mix until everything comes together. Don’t worry if the dough seems a bit crumbly—that’s perfectly normal!
Step 2: Shape the Cookies 😊
Scoop out small portions of dough and gently roll them into 1-inch balls using your hands. Line a baking sheet with parchment paper and place these little cookie balls about 2 inches apart.
Step 3: Bake 🍴
Pop the baking sheet into a preheated oven at 350°F (175°C) and bake for about 12 minutes. Keep an eye on them and look for lightly golden edges. That’s the sweet spot!
Step 4: Cool and Coat 🍯
Once baked, transfer the cookies onto a wire rack to cool for about 15 minutes. While they’re still a bit warm, roll them generously in powdered sugar. Want an extra snowy look? Roll them a second time after they’ve fully cooled. And just like that, your Russian Tea Cakes are ready to enjoy!
🥰 Pro Tip: Sneak one while the powdered sugar is still melting. It’s magical!
Tips for Making the Recipe
- Use Softened Butter: Make sure the butter is softened for easy mixing. Hard butter will make the dough tricky to handle.
- Chop Nuts Finely: If you prefer a smoother crumb, use finely chopped nuts or pulse them in a food processor.
- Don’t Overbake: These cookies are delicate. Baking them a minute too long can dry them out, so stick to the recommended time.
- Cool Completely Before Adding Sugar: Rolling cookies in powdered sugar when they’re too hot can create a gooey mess, so have a little patience!
How to Serve Russian Tea Cakes?
Russian Tea Cakes are best served on a festive platter, especially when dusted generously with powdered sugar to give them that snowy look. Pair them with a hot mug of coffee, tea, or even a glass of milk for the ultimate treat. Want to jazz them up? Add a sprinkle of crushed nuts or edible glitter for a fancy presentation. They’re also great alongside other holiday cookies as part of a dessert spread.
Make Ahead and Storage
Storing the Cookies
These cookies can be stored in an airtight container at room temperature for up to one week. If you want them to stay super fresh, add a layer of parchment paper between the cookies to avoid sticking.
Freezing Instructions
You can freeze Russian Tea Cakes both before and after baking. To freeze unbaked dough, roll it into balls and place them on a tray for a few hours before transferring to a freezer-safe container. When you’re ready to bake, no need to thaw; just bake straight from frozen, adding a minute or two to the cooking time.
For baked cookies, freeze them without the powdered sugar coating. When you’re ready to eat, thaw them at room temperature and give them a fresh powdered sugar roll before serving. They’ll taste just as good as fresh!
Russian Tea Cakes
If there’s one recipe that never fails to bring a smile to my face, it’s Russian Tea Cakes. I recently whipped up a batch for my family, and watching their eyes light up with the first bite was pure joy. These delicate, crumbly cookies coated in powdered sugar are like tiny snowballs of happiness.
Ingredients
- Unsalted butter
- Vanilla extract
- All-purpose flour
- Powdered sugar
- Finely chopped walnuts
Instructions
- Start by creaming the softened butter and vanilla extract together in a mixing bowl using an electric mixer. Once it’s smooth and fluffy, blend the powdered sugar and flour in a separate bowl, then gradually fold it into the butter mixture. Toss in the chopped walnuts and mix until everything comes together. Don’t worry if the dough seems a bit crumbly—that’s perfectly normal!
- Scoop out small portions of dough and gently roll them into 1-inch balls using your hands. Line a baking sheet with parchment paper and place these little cookie balls about 2 inches apart.
- Pop the baking sheet into a preheated oven at 350°F (175°C) and bake for about 12 minutes. Keep an eye on them and look for lightly golden edges. That’s the sweet spot!
- Once baked, transfer the cookies onto a wire rack to cool for about 15 minutes. While they’re still a bit warm, roll them generously in powdered sugar. Want an extra snowy look? Roll them a second time after they’ve fully cooled. And just like that, your Russian Tea Cakes are ready to enjoy!
Notes
- Use Softened Butter: Make sure the butter is softened for easy mixing. Hard butter will make the dough tricky to handle.
- Chop Nuts Finely: If you prefer a smoother crumb, use finely chopped nuts or pulse them in a food processor.
- Don’t Overbake: These cookies are delicate. Baking them a minute too long can dry them out, so stick to the recommended time.
- Cool Completely Before Adding Sugar: Rolling cookies in powdered sugar when they’re too hot can create a gooey mess, so have a little patience!
