Here is my favorite Russian Tea Cakes recipe, a simple butter cookie rolled in powdered sugar that melts in your mouth. These little snowball-shaped cookies are made with just a few basic ingredients – butter, flour, vanilla, and chopped nuts.
These cookies have been part of our Christmas tradition for as long as I can remember. I always make a double batch because they disappear so quickly at holiday gatherings. Plus, they’re perfect for cookie exchanges – everyone seems to love them!
Why You’ll Love These Russian Tea Cakes
- Perfect holiday tradition – These melt-in-your-mouth cookies are a Christmas classic that brings back warm memories and creates new ones with every batch you bake.
- Simple ingredients – You only need 6 basic ingredients that you probably already have in your pantry, except maybe the pecans.
- Make-ahead friendly – These cookies store well and can be made several days before your holiday gathering, making your Christmas preparations much easier.
- No special equipment needed – All you need is a mixing bowl and baking sheet – no fancy tools or complicated techniques required.
- Kid-friendly baking project – Rolling the warm cookies in powdered sugar is a fun activity that little helpers can safely participate in.
Options for Substitutions
Need to make some changes to these classic cookies? Here are some helpful swaps you can try:
- Butter: The butter in this recipe is crucial for the right texture, but you can use salted butter instead of unsalted – just skip the added salt in the recipe. I don’t recommend using margarine or oil substitutes as they’ll change the cookie’s signature texture.
- Pecans: While pecans are traditional, you can easily swap them with other nuts like walnuts, almonds, or hazelnuts. Just make sure to toast them first and chop them finely. For nut allergies, you can leave them out entirely for a plain version.
- Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile. If using almond extract, start with just 1 teaspoon as it’s stronger than vanilla.
- Plain flour: All-purpose flour is key here, but if you need a gluten-free version, try a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different but they’ll still be good.
- Confectioners’ sugar: This type of sugar is pretty important for the right texture, but in a pinch, you can make your own by blending granulated sugar in a food processor until powdery. Don’t try to substitute with regular granulated sugar as it will change the texture completely.
Watch Out for These Mistakes While Baking
The biggest challenge when making Russian Tea Cakes is handling the delicate dough – overmixing can lead to tough cookies, so mix just until the ingredients are combined and stop as soon as the dough comes together.
Temperature control is crucial – using butter that’s too soft will make your cookies spread and lose their signature round shape, so make sure it’s just softened enough to cream (you should be able to make a slight indent with your finger).
Many bakers skip the double-rolling in powdered sugar, but this step is essential – roll them once while still warm (but not hot) so the sugar slightly melts and creates a base layer, then roll again when completely cool for that classic snowy appearance.
A common mistake is under-toasting the pecans, which misses out on their full flavor potential – toast them at 350°F for 8-10 minutes until fragrant, but watch carefully as nuts can burn quickly.
What to Serve With Russian Tea Cakes?
These powdery, nutty cookies are perfect for serving alongside hot beverages during the holiday season or afternoon tea time. A cup of strong black tea, like English Breakfast or Earl Grey, makes these cookies shine – the slight bitterness of the tea perfectly balances their sweetness. If you’re hosting a holiday gathering, try setting up a hot beverage station with coffee, hot chocolate, and spiced chai to give your guests options for dunking these melt-in-your-mouth treats. For a festive touch during Christmas, serve them on a cookie platter alongside other holiday favorites like gingerbread cookies and shortbread, creating a lovely mix of textures and flavors.
Storage Instructions
Keep Fresh: These Russian Tea Cakes stay fresh in an airtight container at room temperature for up to a week. I like to place wax paper or parchment paper between layers to keep the powdered sugar coating intact. Plus, they actually taste even better after a day or two when the flavors have had time to meld!
Freeze: Want to get ahead on your holiday baking? These cookies freeze really well for up to 3 months. Just place them in a freezer-safe container with parchment paper between layers. I recommend freezing them before adding the final powdered sugar coating – you can add that fresh after thawing.
Make Ahead: The cookie dough can be made up to 3 days in advance and stored in the fridge. Just wrap it tightly in plastic wrap and let it come to room temperature for about 30 minutes before rolling into balls. This is super handy when you’re planning for holiday baking!
How to Know When the Russian Tea Cakes are Done
These delicate cookies should be a very light golden color on the bottom while remaining mostly pale on top – be careful not to overbake them as they can quickly go from perfect to too brown.
You’ll know they’re ready when you can gently lift one with a spatula and see that slight golden color underneath, typically after about 12-15 minutes of baking.
If you try to move a cookie and it feels too soft or starts to break apart, give them another minute or two in the oven.
Remember that they’ll continue to firm up as they cool, so it’s better to slightly underbake than overbake these cookies.
Russian Tea Cakes FAQ
Why do my Russian Tea Cakes crack when I roll them in powdered sugar?
The cracking usually happens when the cookies are still too warm when you roll them in sugar. I let mine cool for about 5 minutes – they should be warm but not hot. If they’re too hot, they’ll fall apart, and if they’re too cool, the sugar won’t stick as well. It’s all about finding that sweet spot!
How finely should I chop the pecans?
I chop my pecans into pieces about the size of small peas – you want them fine enough to incorporate easily into the dough, but not so fine that they turn into powder. When I chop them by hand, I aim for pieces that are roughly 1/8 inch in size. This gives the cookies the perfect nutty texture without making them difficult to shape.
Why does my dough feel dry and crumbly?
This is actually normal for Russian Tea Cakes! The dough should be somewhat crumbly but still hold together when you squeeze it in your palm. If you’re having trouble getting it to come together, I find that kneading it gently with warm hands for about 30 seconds helps bring the butter to the right temperature and makes the dough more manageable.
| Preparation Time | 30-45 minutes |
| Cooking Time | 7-10 minutes |
| Total Time | 37-55 minutes |
| Level of Difficulty | Easy |
Ingredients
For the cookies:
- 1/2 tsp salt
- 2 tsp vanilla extract (I use Madagascar bourbon vanilla extract)
- 3/4 cup finely chopped toasted pecans
- 1 cup unsalted butter (softened at room temperature)
- 1/2 cup confectioners’ sugar
- 2 1/4 cups all-purpose flour
For the coating:
- 1 cup confectioners’ sugar (sifted to remove lumps)
Step 1: Preheat the Oven and Prepare Baking Sheet
Begin by preheating your oven to 375°F (190°C).
Line a cookie sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure easy cleanup.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat together the butter and 1/2 cup (58g) of powdered sugar until the mixture is smooth and creamy.
Add the vanilla extract and continue mixing until smooth.
Gradually add the flour and salt, mixing on low speed just until the dough comes together.
Stir in the chopped nuts until evenly distributed throughout the dough.
Step 3: Shape and Chill the Dough
Scoop tablespoon-sized portions of dough and shape them into balls.
Place the dough balls on a plate or tray and refrigerate them for about 1 hour.
This chilling step helps the cookies maintain their shape while baking.
After the dough has chilled, arrange the cookie balls on the prepared cookie sheet, spacing them 1-2 inches apart.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for 7-10 minutes, or until the bottoms are just lightly browned.
Keep an eye on them, as baking times can vary.
Remove the cookies from the oven and allow them to cool on the cookie sheet for a few minutes until they are cool enough to handle.
Step 5: Roll in Powdered Sugar
Add the remaining 1 cup (115g) of powdered sugar to a small bowl.
Roll each slightly cooled cookie in the powdered sugar until well coated.
The sugar will melt slightly upon contact with the warm cookies.
Allow the cookies to cool completely on a wire rack.
Once fully cooled, re-roll them in the powdered sugar to give them a generous coating.
Step 6: Store and Enjoy
Store the cookies in an airtight container at room temperature for up to a week.
This will keep them fresh and tasty.
Enjoy these delicious, melt-in-your-mouth treats anytime!
