Russian Tea Cakes are the perfect bite-sized indulgence, offering a melt-in-your-mouth texture and a rich, buttery flavor. These delicate cookies, dusted with a snowy layer of powdered sugar, are a holiday classic that feels both nostalgic and luxurious.
With just 15 minutes of prep and 9 minutes of baking, they’re surprisingly simple to make yet impressively elegant. Each bite delivers a satisfying crunch followed by a creamy, nutty center, making them irresistible for any occasion.
Packed with warmth and comfort, these cookies are a treat for the senses, from their golden edges to their soft, crumbly interiors. Whether you’re sharing them at a gathering or savoring one with a cup of tea, they’re sure to bring joy. Plus, with 36 cookies per batch, there’s plenty to go around. Their timeless appeal and effortless charm make them a must-try for bakers of all levels.
Ingredients for Russian Tea Cakes
- 1 cup (226 g) unsalted butter, softened
- 1 cup (125 g) powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups (250 g) all-purpose flour
- 1 Tablespoon cornstarch (optional, but recommended for a tender texture)
- 1 cup (115 g) finely chopped nuts (pecans, walnuts, or almonds work well; measure before chopping)
- 1 cup (125 g) additional powdered sugar for rolling
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl or stand mixer, beat together the softened butter, powdered sugar, vanilla extract, and salt until light, creamy, and well-combined.
- In a separate bowl, whisk together the flour and cornstarch. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Stir until completely combined. (The mixture may seem dry and crumbly at first, but it will come together with continued mixing.)
- Stir in the chopped nuts until evenly distributed throughout the dough.
- Scoop the dough into tablespoon-sized balls and roll them between your palms to form smooth rounds. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 8-10 minutes, or until the bottoms are just beginning to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for at least 10 minutes. Then, roll them in the additional powdered sugar to coat generously. Enjoy!
Perfect Pairings: Serving Suggestions
Russian Tea Cakes are a delightful treat on their own, but they pair wonderfully with a hot cup of tea or coffee. For a festive touch, serve them alongside a plate of assorted holiday cookies or a warm mug of spiced cider. These buttery, nutty cookies also make a great addition to a dessert platter at parties or gatherings.
Keep Them Fresh: Storage Tips
Store your Russian Tea Cakes in an airtight container at room temperature for up to 1 week. To maintain their powdered sugar coating, place a sheet of parchment paper between layers. For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw at room temperature and give them a fresh roll in powdered sugar before serving.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the nuts for pistachios or hazelnuts for a unique twist. You can also add a hint of cinnamon or nutmeg to the dough for extra warmth. For a nut-free version, omit the nuts entirely and add a bit more flour to maintain the dough’s consistency.
Quick Tips for Success
To save time, use a small cookie scoop to portion the dough evenly. If the dough feels too crumbly, let it sit for 5-10 minutes to soften slightly before rolling. For a smoother finish, roll the cookies in powdered sugar twice—once while they’re still warm and again after they’ve cooled completely.
Russian Tea Cakes
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 Tablespoon cornstarch optional, but recommended
- 1 cup nuts finely chopped (measure before chopping) pecans, walnuts, or almonds will work well with this recipe, please see notes
- Additional powdered sugar for rolling about 1 cup
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer (or in a stand mixer), beat together butter, powdered sugar, vanilla extract and salt until light, creamy, and well-combined.
- In a separate bowl, whisk together flour and cornstarch, then with mixer on low-speed gradually add flour mixture to butter mixture.
- Stir until completely combined (mixture may seem dry and crumbly at first but should come together if you just keep mixing!).
- Stir in nuts.
- Scoop dough into Tablespoon-sized balls and roll between your palms to make round. Place on prepared baking sheet, spacing cookies 1” apart.
- Bake in 375F (190C) oven for 8-10 minutes or until the bottoms are just beginning to turn a light golden brown.
- Allow cookies to cool on baking sheet for at least 10 minutes then roll in powdered sugar. Enjoy!