Russian Tea Cakes Recipe

Russian Tea Cakes are one of those charming little treats that always bring a smile to my face, and I think you’ll find they quickly become a favorite in your cookie rotation too. What makes this Russian Tea Cakes Recipe truly special is their tender, crumbly texture dusted with a perfect layer of powdered sugar—a delightful snowball effect that’s as fun to eat as it is to make. Whether you’re whipping these up for a holiday gathering or just a cozy afternoon tea, they bring simple, buttery joy to the table.

When I first tried this Russian Tea Cakes Recipe, I was amazed at how easy it was to get bakery-level cookies at home with just a handful of ingredients. Plus, the mix of nuts you choose adds a personal touch, so you can switch things up to suit your tastes or what you have on hand. You’ll love how versatile, forgiving, and downright delicious these little rounds are, making them perfect for both beginners and seasoned bakers alike.

this …

Ingredients You’ll Need

The ingredients here come together in a really balanced way—rich butter, the crunch of nuts, and just enough sweetness with both granulated and powdered sugar. When shopping, try to get fresh, high-quality nuts and unsalted butter for the best flavor.

• Nuts: Almonds and hazelnuts give a classic flavor, but pecans, walnuts, or pistachios add their own unique twist.
• Granulated Sugar: Used to sweeten and grind finer in the processor for a smooth dough.
• All-Purpose Flour: Unbleached works best for texture and flavor.
• Salt: Just a pinch to balance the sweetness and enhance the nutty flavors.
• Unsalted Butter: Softened, but not melted, which helps create the tender dough.
• Vanilla Extract: A splash adds warmth and depth.
• Egg Yolk (Optional): Adds richness but you can skip it for a slightly lighter cookie.
• Powdered Sugar: For that iconic snowy dusting after baking.

Variations

I love playing around with this Russian Tea Cakes Recipe, whether swapping nuts or adding subtle flavors. It’s super forgiving, so you can get creative and still get a winner cookie.

• Nut Variations: I’ve tried using pecans for a buttery richness and pistachios for a pop of color — both delicious in their own way.
• Spiced Version: Adding a pinch of cinnamon or cardamom gives a cozy warmth that’s perfect for the holidays.
• Chocolate-Dusted: For a grown-up twist, dust with cocoa powder mixed with powdered sugar.
• Egg-Free: Skipping the egg yolk still yields fabulous texture if you prefer.

How to Make Russian Tea Cakes Recipe

Step 1: Prep and Pulse Your Nuts

Grab your food processor and pulse your nuts until roughly half are finely ground and the others are chunkier bits. This contrast adds a fantastic texture to the cookies. I like wiping the bowl clean afterward to avoid clumps of nut oils messing with the dough mixing.

Step 2: Make the Dough

Next, blitz the granulated sugar until powdery, then add your flour and salt—just pulse enough to combine. Throw in softened butter chunks, vanilla extract, and the egg yolk if you’re using it. Process until your dough looks moist and starts to stick together. Fold in the pulsed nuts with a few pulses to avoid overmixing. Chill this dough for at least two hours—I swear, overnight makes them even tastier and easier to handle!

Step 3: Shape, Bake, and Dust

Preheat your oven to 325°F and arrange the racks. Roll the dough into little 1 1/4-inch balls (a tad more than a tablespoon each) and place them spaced out on cookie sheets. Bake for 22-24 minutes until the tops are lightly golden and the bottoms have a gentle brown hue. Don’t forget to rotate your trays halfway for even baking—it’s a trick I learned that makes a big difference. While they bake, get your powdered sugar ready for dusting.

Step 4: Cool and Coat

Right after pulling the cookies from the oven, let them cool on the sheet for about 5 minutes before sifting powdered sugar generously over them. Once completely cool, pop them on a rack. I always sieve a little extra powdered sugar just before serving—because that snowy look is part of the charm!

How to Serve Russian Tea Cakes Recipe

Garnishes

I always stick with the classic powdered sugar dusting, but sometimes I toss a few finely chopped nuts on top just before serving for a little extra crunch and visuals. A light sprinkle of cinnamon sugar can add a subtle festive vibe that my family adores.

Side Dishes

These cookies pair beautifully with a hot cup of tea (the obvious choice!), coffee, or even a glass of cold milk. For holiday spreads, I like serving them alongside spiced mulled wine or hot cocoa for an indulgent treat.

Creative Ways to Present

For festive occasions, I arrange Russian Tea Cakes in a circular pattern on decorative platters with sprigs of rosemary or a few fresh cranberries scattered around. I once made mini gift boxes with assorted nuts and these cookies for a holiday party—it was a huge hit and felt so personalized.

Make Ahead and Storage

Storing Leftovers

I keep leftover Russian Tea Cakes in an airtight container at room temperature, and they stay fresh and tender for up to two weeks. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

These cookies freeze wonderfully—I pop them in a sealed container or ziplock bag, separating layers with parchment paper. When I thaw them overnight in the fridge, they taste just like fresh-baked.

Reheating

If you want warm Russian Tea Cakes, a quick 5-7 seconds in the microwave works like a charm. That cozy warmth really brings out the buttery flavor without making them greasy.

FAQs

Final Thoughts

Sharing this Russian Tea Cakes Recipe has been a joy because it captures so many little moments of comfort and celebration for me. I hope when you make these, you feel that same warmth—the perfect balance of nutty, buttery, and sweet that never fails to bring smiles. Give it a try, and treat yourself to these delightful little cookies—they’re like a hug in every bite!

Print