Russian Tea Cakes Recipe

If you’ve ever wanted a melt-in-your-mouth treat that feels like a warm hug from your childhood, this Russian Tea Cakes Recipe is here to brighten your day. They’re buttery, nutty, and generously coated in powdered sugar — a perfect little indulgence for afternoon tea or holiday gatherings. I absolutely love how these delicate cookies turn out every single time, and I’m excited to share all my tips so you can make them just right too.

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Ingredients You’ll Need

This Russian Tea Cakes Recipe relies on simple pantry staples that blend into a rich, tender dough studded with crunchy nuts. I always make sure to use fresh nuts and softened butter to get that perfect dough texture that’s easy to roll and bake evenly.

• Unsalted butter: Softening it at room temperature helps the dough come together smoothly without melting too fast.
• Powdered sugar: It’s used both inside the dough and on the outside for that signature sweet dusting.
• Vanilla extract: Just a teaspoon adds a warm, inviting aroma to the cookies.
• All-purpose flour: This creates the tender, crumbly structure you expect from Russian Tea Cakes.
• Salt: A pinch to balance sweetness and enhance flavor.
• Finely chopped nuts: Pecans, walnuts, or almonds work beautifully—toast them lightly for extra depth.

Variations

One of the things I love most about this Russian Tea Cakes Recipe is how easy it is to tailor it to your taste buds. Over time, I’ve experimented with different nuts and little flavor twists that make these cookies feel fresh and exciting every time I bake them.

• Nut swaps: I sometimes use toasted hazelnuts instead of pecans for a slightly different, richer flavor that my family really digs.
• Flavored sugar coating: Try adding a pinch of cinnamon or cocoa powder to the powdered sugar for a fun twist on the classic.
• Nut-free option: Substitute the nuts with finely chopped dried fruit or seeds – it’s a great option if nut allergies are a concern.
• Gluten-free version: I’ve had great results replacing the all-purpose flour with a 1:1 gluten-free baking blend – just mind the dough consistency as it might need a bit less or more flour.

How to Make Russian Tea Cakes Recipe

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper — this keeps clean-up easy, and the cookies from sticking. Then, with your electric mixer, beat the softened butter together with half a cup of powdered sugar and the vanilla extract until the mix is light and fluffy. This step is key for that melt-in-your-mouth texture, so don’t rush it.

Step 2: Combine Dry Ingredients and Nuts

Next, add the all-purpose flour and salt to the butter mixture, mixing gently until the dough just comes together. Be careful not to over mix here—overworking it can make the cookies tough. Stir in your finely chopped nuts; toasting them beforehand intensifies their flavor, but it’s totally optional.

Step 3: Chill if Needed and Shape the Cookies

If your dough feels too soft to handle, pop it in the fridge for a bit until it firms up just enough to roll. This little trick saved me from messy cookies more than once! Then scoop out tablespoon-sized balls and arrange them evenly on your prepared sheets, leaving space as they’ll spread just a touch.

Step 4: Bake and Coat in Powdered Sugar

Bake the cookies for 7-8 minutes or until the bottoms are just starting to brown. As soon as they’re out, wait a minute to cool just enough to handle without falling apart, then roll each cookie in powdered sugar until it’s beautifully coated. Let them cool completely on a wire rack, then if you want that extra snowy look, roll them again in sugar once cooled.

How to Serve Russian Tea Cakes Recipe

Garnishes

I usually stick with the classic powdered sugar coating as a garnish because it’s so iconic and gives the cookies a festive, snowy look. Sometimes, for a little color, I sprinkle a pinch of cinnamon sugar on top—especially around the holidays. It adds a subtle warmth and makes these treats irresistible.

Side Dishes

Russian Tea Cakes are lovely alongside a steaming cup of tea (go figure!), coffee, or even hot cocoa. I’ve also served them at brunch with fresh fruit and gouda cheese — it’s an unexpected but delightful pairing that my friends always remember.

Creative Ways to Present

For family celebrations, I like arranging these cookies in a pyramid on a pretty platter, dusted with extra powdered sugar to resemble a fresh snowfall. I’ve also packaged them in clear jars tied with ribbon for gifts, which always makes people smile.

Make Ahead and Storage

Storing Leftovers

I store leftover Russian Tea Cakes in an airtight container at room temperature, and they usually keep beautifully for about 4 days. Just be sure the container seals well to keep the powdered sugar coating intact and the cookies from drying out.

Freezing

If you want to make these ahead of time, freezing works wonderfully. I freeze the unbaked dough balls on a sheet pan, then once firm, transfer them to a freezer-safe bag. When you’re ready, bake them directly from frozen, adding an extra minute or two to the bake time.

Reheating

These cookies don’t really need reheating, but if you want that fresh-baked feel, a few seconds in a microwave or a quick warm-up in a low oven (300°F for 5 minutes) works perfectly. Just don’t overheat them or they’ll dry out.

FAQs

Final Thoughts

When I first tried this Russian Tea Cakes Recipe from my mom’s cookbook, I was hooked immediately — they’re just that good. The buttery crumbly texture combined with toasted nuts and the sweet powdered sugar coating is pure comfort. Whether you’re baking to celebrate a holiday or just want a simple sweet pick-me-up, these cookies won’t disappoint. I’m telling you, once you try this recipe, you’ll be making Russian Tea Cakes for all your special moments just like I do.

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