Russian Tea Cake Cookies Recipe

If you’ve ever craved a melt-in-your-mouth cookie that’s buttery, nutty, and dusted with just the right amount of sweetness, you’re going to adore this Russian Tea Cake Cookies Recipe. I absolutely love how these little delights come together with minimal fuss, yet yield maximum cozy vibes and festive cheer. Whether you call them Russian Tea Cakes, Snowballs, or Wedding Cookies, these treats have been a staple in my family for years. Stick with me, and I’ll share all the tips and tricks that make this recipe my go-to for holiday baking and year-round snacking.

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Ingredients You’ll Need

The magic of this Russian Tea Cake Cookies Recipe truly comes down to the simplicity and quality of its ingredients. Each component plays a role in the classic tender crumb and that charming sweet finish. When picking your nuts, I recommend trying a few types—you’ll notice subtle flavor shifts from pecans to almonds or walnuts.

• Unsalted butter: Softened, not melted, to help achieve that perfectly tender dough.
• Powdered sugar: Divided between the dough mix and coating for that signature melt-in-the-mouth sweetness.
• Vanilla extract: Adds warmth and depth to the flavor foundation.
• All-purpose flour: The base that holds everything together—freshly sifted flour works best for a smooth dough.
• Salt: Just a pinch to balance the sweetness and enhance nutty flavors.
• Finely chopped nuts: Pecans, walnuts, or almonds all bring a delightful crunch; finely chopping is key for even distribution.
• Extra powdered sugar for rolling: Don’t skimp here—this final touch makes the cookies extra special and pretty!

Variations

I love how flexible this Russian Tea Cake Cookies Recipe is. Don’t be afraid to play around with nuts or even add a tiny pinch of cinnamon or cardamom if you want a warm spice twist. It’s your kitchen—make it yours!

• Nut swaps: I once swapped pecans for pistachios to great effect—color and flavor got a lovely boost!
• Gluten-free version: Substitute with almond flour plus a bit of tapioca starch, but expect a slightly denser texture.
• Chocolate-dipped: Dip half of each cookie in dark chocolate for an indulgent upgrade my family goes crazy for.
• Spiced variation: Adding a pinch of cinnamon and nutmeg to the dough creates a cozy holiday vibe I adore.

How to Make Russian Tea Cake Cookies Recipe

Step 1: Prep Your Oven and Workspace

Start by preheating your oven to 375°F (190°C). Grab two cookie sheets and line them with parchment paper—that keeps the bottoms from browning too fast and makes cleanup a breeze. Trust me, this tiny step saves frustration later on!

Step 2: Mix Butter, Sugar, and Vanilla

Using an electric mixer, cream together the softened butter, ½ cup of powdered sugar, and vanilla extract until your mixture looks fluffy and smooth. This step builds that classic tender texture, so don’t rush it. I always let my mixer run a couple of extra minutes here—it’s worth it!

Step 3: Add Dry Ingredients and Nuts

Now add your all-purpose flour and salt to the butter mixture, blending until the dough just comes together. Avoid overmixing—stopping here keeps cookies tender rather than tough. Gently fold in your finely chopped nuts. If the dough feels too soft to shape, pop it into the fridge for 15-20 minutes; chilling makes it easier to handle.

Step 4: Shape and Bake the Cookies

Scoop tablespoon-sized balls of dough and place them evenly spaced on your prepared cookie sheets. Bake for 7-8 minutes. The bottoms will just start to turn golden, but don’t overbake—these cookies should stay pale for that signature crumbly texture. Let them cool for a couple of minutes on the sheets; you want them cool enough to handle but still warm for the next step.

Step 5: Roll in Powdered Sugar

Fill a small bowl with powdered sugar. Roll each warm cookie gently in the sugar until thoroughly coated. Then transfer them to a wire rack to fully cool. Once cooled, you can give them a second roll in powdered sugar to ensure a perfect snowy finish. This double dusting is the trick that I learned from my mom, and it makes all the difference!

How to Serve Russian Tea Cake Cookies Recipe

Garnishes

I stick to the classic powdered sugar coating because it’s the hallmark of Russian Tea Cakes, but sometimes I sprinkle a light dusting of cinnamon on top for a little extra flavor. If you’re feeling fancy, a drizzle of melted white chocolate over the cooled cookies adds an elegant touch that always impresses guests.

Side Dishes

These cookies go beautifully with hot tea (no surprise there!) or a cup of rich coffee. For holiday parties, I like setting out a platter with these alongside spiced muffins or fruitcake for a cozy spread that’s sure to make your guests feel right at home.

Creative Ways to Present

For special occasions, I arrange Russian Tea Cakes in a festive snowflake pattern on a large platter with sprigs of fresh rosemary or pine needles around the edges—it looks stunning and adds an evergreen scent. Wrapping them up in clear cellophane bags tied with a ribbon also makes for a sweet homemade gift your friends will adore.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layering sheets of parchment paper between them to keep the sugar coating intact and prevent sticking. They stay fresh and tasty for up to 4 days, which is perfect because they tend to disappear fast around here!

Freezing

Freezing Russian Tea Cake Cookies works like a charm. I freeze them after the initial powdered sugar coat but before the second roll. When I’m ready to enjoy, I re-roll in sugar after thawing. Make sure to wrap them well in plastic wrap and store in a freezer-safe container for up to 3 months.

Reheating

These cookies are best eaten at room temperature, so I usually just take them out of the freezer or fridge and let them thaw on the counter for about 30 minutes. If you want them a bit warm, a quick 10-second zap in the microwave does the trick without melting the sugar too much.

FAQs

Final Thoughts

This Russian Tea Cake Cookies Recipe holds a very special place in my heart because it connects me with family memories and simple joy. Baking these cookies is like wrapping yourself in a cozy blanket during the holidays—or any time you need a little sweet comfort. I can’t recommend this recipe enough; once you make them, you’ll see why my family asks for these year after year. So roll up your sleeves and enjoy every buttery, nutty bite!

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