The moment the aroma of buttery dough and toasted nuts starts drifting through my kitchen, I know Russian Tea Cakes are on the menu. There’s something magical about that sweet, nutty scent—like a cozy hug wrapped around you on a chilly winter day. The first time I baked these little snowballs was on a snowy afternoon when the world outside seemed to pause. I remember pulling a batch from the oven, seeing the delicate cracks on the surface, and feeling that rush of nostalgia—pure, festive comfort.

Years ago, when I was knee-high to a grasshopper, my grandma would whip up Russian Tea Cakes for every holiday gathering. She’d let me roll each warm cookie in powdered sugar (with more sugar ending up on my face than the cookies, if we’re being honest). That memory stuck with me, and now, whenever I make these, it feels like she’s right there, laughing at my powdered sugar mustache. Honestly, I wish I’d known how simple these cookies were back when I tried to impress friends with complicated desserts—they’re dangerously easy and always deliver that wow factor!

My family can’t resist them. I’ve caught my kids sneaking tea cakes straight off the cooling rack more times than I can count (can you blame them?). They’re perfect for potlucks, holiday cookie exchanges, or just for brightening up your Pinterest board with snowy, festive treats. These Russian Tea Cakes are the kind of cookies you’ll want to bake again and again. I’ve “tested” (ahem, tasted) this recipe more times than I should admit—all in the name of research, of course. They’ve become the go-to staple for family gatherings, gifting, and those moments when you need a little edible joy. Let’s face it, you’re going to want to bookmark this one; every bite feels like a warm hug on a winter morning.

Why You’ll Love This Recipe

This Russian Tea Cakes recipe has been tweaked, tested, and loved through countless festive seasons. From my own kitchen experiments to feedback from friends who think I moonlight as a cookie scientist, I can say with confidence: these cookies are something special. Here’s why:

• Quick & Easy: You only need about 30 minutes from start to finish. Perfect for busy holiday schedules or last-minute cravings.
• Simple Ingredients: Just 5 items—most of which you probably already have waiting in your pantry. No fancy shopping required.
• Perfect for Festive Occasions: These cookies are a true classic for Christmas, Hanukkah, or any winter celebration. They look beautiful on a cookie platter and are ideal for gifting.
• Crowd-Pleaser: Russian Tea Cakes always get rave reviews from kids and adults alike. Soft, buttery, and melt-in-your-mouth delicious.
• Unbelievably Delicious: The combination of rich butter, toasted nuts, and snowy powdered sugar is next-level comfort food. They’re crumbly, tender, and just sweet enough.

What makes these cookies stand out? It’s the simple technique—creaming the butter until fluffy, using finely chopped nuts for perfect texture, and rolling them in powdered sugar while still warm. Trust me, that last step is non-negotiable if you want that dreamy, snowy finish. I’ve tried other recipes that skimp on the nuts or use margarine (yikes!), but nothing beats this classic method.

This isn’t just a good cookie—it’s the kind that makes you close your eyes after the first bite and smile. You know what I mean, right? It’s comfort food with a festive twist: easy, fast, but with the same soul-soothing satisfaction you remember from childhood holidays. If you want a treat that’ll impress guests without stress, or just turn an ordinary day into something memorable, these Russian Tea Cakes are your answer.

What Ingredients You Will Need

Russian Tea Cakes rely on a handful of simple, wholesome ingredients to deliver bold flavor and that signature melt-in-your-mouth texture. Honestly, you might already have most of these on hand, making this recipe a no-brainer for impromptu baking sessions.

• Unsalted Butter, softened (1 cup / 226g): The backbone of this recipe—rich flavor, tender crumb. I like to set mine out a few hours before baking to get it perfectly soft.
• Powdered Sugar (1/2 cup / 60g + extra for rolling): Adds sweetness and that iconic snowy finish. I use C&H for the rolling—never lets me down.
• All-Purpose Flour (2 1/4 cups / 280g): Just enough to hold the cookies together without making them dense. King Arthur flour works brilliantly for a delicate crumb.
• Finely Chopped Pecans or Walnuts (3/4 cup / 85g): Toasted for extra flavor. You can use either, but pecans give a slightly sweeter profile. I chop mine pretty fine so you get a bit in every bite.
• Pure Vanilla Extract (1 tsp / 5ml): Adds warmth and depth—don’t skip it! Nielsen-Massey is my go-to for a true vanilla punch.

Optional Substitutions:

• Butter: You can swap for plant-based butter if you need a dairy-free option (Earth Balance is solid).
• Nuts: Almonds work too, if you prefer a slightly different flavor. For nut-free, try sunflower seeds, though the texture will change a bit.
• Vanilla Extract: Almond extract gives a lovely twist—use half the amount for a subtle flavor shift.
• Flour: For gluten-free, Bob’s Red Mill 1:1 Baking Flour is a winner. The cookies stay tender, and no one will guess the difference.

Ingredient tips:

• Toast your nuts: It’s worth the extra few minutes for a deeper flavor. Scatter on a sheet tray, bake at 350°F (180°C) for about 8 minutes, then cool before chopping.
• Sift powdered sugar for rolling: Makes a lighter coating and prettier finish.
• Substitute seasonal nuts: In autumn, hazelnuts are fantastic!

With these ingredients, you’re well on your way to creating Russian Tea Cakes that taste like holiday magic—no fuss, just pure flavor.

Equipment Needed

You don’t need much to whip up Russian Tea Cakes—just basic kitchen gear you probably already have. Here’s the rundown:

• Mixing Bowl: Medium to large size, for combining dough. I use a sturdy glass bowl (easy to clean and holds up over years of cookie making).
• Hand Mixer or Stand Mixer: For creaming butter and sugar. If you don’t have one, a strong arm and a wooden spoon will do the trick (it just takes a bit more elbow grease!).
• Baking Sheet: Standard rimmed sheet works best. Line with parchment paper for easy cleanup and even baking.
• Cookie Scoop or Tablespoon: For portioning dough evenly. I swear by my OXO small cookie scoop—makes perfect balls every time.
• Wire Cooling Rack: Helps cool cookies quickly and keeps them crisp. An inverted oven rack works if you’re in a pinch.
• Sifter or Fine Mesh Strainer: For dusting powdered sugar. I use an old tea strainer sometimes (it gets the job done).

Maintenance tip: Keep your cookie scoop clean—a little stuck dough can mess with portion sizes. If you’re baking on a budget, parchment paper can be swapped for a light greasing of the baking sheet. Honestly, the only “specialty” item here is the cookie scoop, and even that’s optional. Russian Tea Cakes are all about simplicity!

Preparation Method

1. Prep your ingredients: Set your butter out to soften (about 30 minutes at room temperature). Toast your nuts if desired—spread them in a single layer on a baking sheet, bake at 350°F (180°C) for 8 minutes, and cool completely before chopping.
2. Cream the butter and powdered sugar: In a large mixing bowl, beat 1 cup (226g) softened unsalted butter with 1/2 cup (60g) powdered sugar using a hand mixer or stand mixer on medium speed until light and fluffy—about 2 minutes. Scrape the bowl once or twice for even mixing.
3. Add vanilla: Beat in 1 teaspoon (5ml) pure vanilla extract until incorporated.
4. Mix in the flour: Gradually add 2 1/4 cups (280g) all-purpose flour, mixing on low speed until just combined. The dough will look a bit dry at first—keep going! If it’s crumbly, use your hands to gently knead until it comes together.
5. Fold in the nuts: Add 3/4 cup (85g) finely chopped toasted pecans or walnuts. Fold in by hand so you don’t overwork the dough. The dough should be soft but hold together when pressed.
6. Shape the cookies: Scoop out heaping tablespoons of dough (about 1-inch / 2.5cm balls). Roll each piece between your palms to form smooth balls. Place them 1 inch apart on a parchment-lined baking sheet.
7. Bake: Bake in a preheated 350°F (180°C) oven for 14-16 minutes, until the bottoms are just golden. The tops won’t brown much—don’t overbake! If your oven runs hot, check at 12 minutes. Cookies should be firm but not hard.
8. Cool slightly: Let cookies sit on the baking sheet for 5 minutes (they’re delicate when hot). Transfer gently to a wire rack using a spatula.
9. Roll in powdered sugar: While still warm, roll each cookie generously in powdered sugar (about 1 cup / 120g for rolling). Place back on the rack to cool completely.
10. Final dusting: Once fully cooled, give the cookies a second roll in powdered sugar for that perfect snowy look. This step makes them extra pretty and adds the classic finish.

Troubleshooting tips:

• If your dough feels too dry, add 1-2 teaspoons milk (or water) until it holds together.
• If cookies spread too much, chill the dough for 30 minutes before baking.
• Cookies crumble when transferring? Let them cool longer on the sheet.

Sensory cues: Dough should feel soft but not sticky. Baked cookies should be pale with golden bottoms. The scent? Warm, nutty, and pure holiday bliss. My personal tip—use the double rolling method for powdered sugar. It’s messy, but totally worth it for that snowy finish and tender bite!

Cooking Tips & Techniques

Getting Russian Tea Cakes just right is all about a few simple techniques (and, you know, learning from those “oops” moments). Here are my best tips:

• Don’t rush the butter: Softened butter is key. If it’s too cold, the dough won’t come together smoothly. Too melted, and cookies will spread.
• Finely chop your nuts: Large nut pieces make cookies crumbly. Use a knife or a quick pulse in the food processor, but don’t turn them into dust!
• Double roll in powdered sugar: The first coating sticks to the warm cookie, the second makes them snowy and picture-perfect.
• Watch the bake time: Russian Tea Cakes are meant to be pale. Overbaking makes them dry. Trust the golden bottoms, not the tops.
• Multitasking: While cookies bake, sift your powdered sugar for rolling. It saves time and makes for a smoother finish.

Common mistakes? I’ve baked these too long and ended up with dry, crumbly cookies (not fun). Another time, I skipped toasting the nuts—totally missed that deep flavor. If your cookies flatten, check your butter temperature and flour measurement. My go-to move? Weighing flour for consistency (280g every time). It’s a tiny effort that makes a big difference.

Consistency trick: Chill the dough if your kitchen is warm, or use a cookie scoop for even sizes. Honestly, after a few batches, you’ll find your rhythm. Russian Tea Cakes are forgiving—just keep those sensory cues in mind and enjoy the process!

Variations & Adaptations

One of the best things about Russian Tea Cakes is how well they adapt to different tastes and dietary needs. Here are a few of my favorite twists:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend (try Bob’s Red Mill). The result? Same melt-in-your-mouth texture without the gluten worries.
• Nut-Free: Replace nuts with sunflower seeds or omit them entirely. The cookies will be a bit different—more buttery, less crunchy—but still delicious.
• Flavorful Variations: Add 1/2 teaspoon cinnamon or cardamom to the dough for a cozy, spiced version. Try almond extract instead of vanilla for a subtle twist.
• Chocolate Russian Tea Cakes: Mix in 1/4 cup mini chocolate chips or drizzle baked cookies with melted chocolate for a decadent touch.
• Vegan Adaptation: Use plant-based butter and swap powdered sugar for organic, vegan-friendly options. The cookies bake up just as tender.

Seasonal switches: In spring, swap pecans for pistachios and add dried cranberries. For autumn, hazelnuts and orange zest are a treat. Method-wise, if you don’t have an oven, try baking in a countertop toaster oven at the same temperature—just keep a close eye since they bake faster.

My personal favorite? Cinnamon-walnut tea cakes. I added a dash of cinnamon and some extra walnuts one year—now it’s a family request! Russian Tea Cakes are all about making them your own. Don’t be afraid to experiment.

Serving & Storage Suggestions

Russian Tea Cakes are best served fresh at room temperature, where their texture is perfectly tender and crumbly. For presentation, pile them high on a festive platter, dust with extra powdered sugar, and maybe add a sprig of holly or some colorful napkins—Instagram and Pinterest love that snowy look!

Pair these cookies with hot tea, coffee, or mulled cider. For holiday parties, I like to serve them alongside chocolate truffles, shortbread, or fruit preserves. They’re fantastic as part of a cookie exchange, too—just tuck them into cute tins or clear bags with a ribbon.

Storage is easy. Keep in an airtight container at room temperature for up to 5 days. For longer storage, pop them in the fridge for up to 2 weeks or freeze for up to 2 months. Layer cookies between sheets of parchment to prevent sticking. To reheat, let frozen cookies thaw at room temp, then roll in a bit more powdered sugar if needed.

Flavor note: These cookies actually taste even better after a day or two—the flavors meld and the texture gets dreamier. If you have leftovers (rare at my house), they make a wonderful treat with morning coffee or as a sweet after-school snack.

Nutritional Information & Benefits

Each Russian Tea Cake contains approximately:

• Calories: 100
• Fat: 7g
• Carbohydrates: 10g
• Protein: 1g
• Sugar: 5g

Key ingredient benefits:

• Pecans/Walnuts: Provide healthy fats and a dose of protein. They’re also packed with antioxidants.
• Butter: Adds richness and flavor, but if you need lower saturated fat, swap for plant-based butter.
• Flour: Can be easily substituted for gluten-free blends for dietary needs.

Allergen note: Contains dairy, gluten, and tree nuts (unless adapted). For nut-free, see the variations above. On the wellness front, I think these cookies are a sweet treat in moderation—they’re festive and satisfying, with a bit of wholesome nut goodness tucked inside. Honestly, baking them brings more joy than guilt!

Conclusion

If you’re searching for a holiday cookie that’s foolproof, festive, and full of nostalgic charm, Russian Tea Cakes are your answer. They’re easy enough for weeknight baking, yet special enough for any celebration. There’s something about that snowy powdered sugar and tender, buttery bite that makes every gathering feel a little warmer.

Don’t hesitate to customize—swap nuts, add a dash of spice, or make them gluten-free to suit your family’s needs. I love these cookies because they connect me to my grandma, my kids, and all those cozy holiday memories. They’re simple, sweet, and always bring smiles (and a dusting of sugar everywhere, let’s be honest).

Ready to make them? Let me know how your batch turns out in the comments! Have your own twist, or a family memory to share? I’d love to hear it. Tag me if you post them on Pinterest or Instagram—let’s spread the holiday cheer, one tea cake at a time.

FAQs

Can I make Russian Tea Cakes ahead of time?

Absolutely! They store well for several days. Bake ahead, store in an airtight container, and dust with extra powdered sugar before serving if needed.

Do I have to use pecans or walnuts?

Nope! Almonds, hazelnuts, or even sunflower seeds work. For nut-free, simply omit nuts or use seeds for crunch.

Can I freeze Russian Tea Cakes?

Yes, these cookies freeze beautifully. Place in airtight containers with parchment between layers. Thaw and roll in fresh powdered sugar before serving.

Why did my cookies crumble or flatten?

This can happen if the dough is too dry or the butter is too soft. Add a teaspoon of milk if crumbly, and chill dough if your kitchen is warm.

Can I make these gluten-free?

Definitely! Swap all-purpose flour for a 1:1 gluten-free blend. The texture stays tender and delicious.

Russian Tea Cakes Recipe: Easy 5-Ingredient Holiday Cookies

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• Author: David
• Total Time: 31 minutes
• Yield: 36 cookies 1x

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Description

Russian Tea Cakes are tender, buttery cookies filled with toasted nuts and coated in snowy powdered sugar. These classic holiday treats are quick to make, melt-in-your-mouth delicious, and perfect for festive gatherings or gifting.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for rolling (about 1 cup)
• 2 1/4 cups all-purpose flour
• 3/4 cup finely chopped pecans or walnuts, toasted
• 1 teaspoon pure vanilla extract

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Instructions

1. Set butter out to soften for about 30 minutes at room temperature.
2. Toast nuts if desired: spread in a single layer on a baking sheet, bake at 350°F for 8 minutes, then cool completely before chopping.
3. In a large mixing bowl, beat softened butter with 1/2 cup powdered sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2 minutes). Scrape the bowl as needed.
4. Beat in vanilla extract until incorporated.
5. Gradually add flour, mixing on low speed until just combined. If dough is crumbly, gently knead by hand until it comes together.
6. Fold in finely chopped toasted nuts by hand.
7. Scoop heaping tablespoons of dough (about 1-inch balls), roll between palms to form smooth balls, and place 1 inch apart on a parchment-lined baking sheet.
8. Bake in a preheated 350°F oven for 14-16 minutes, until bottoms are just golden. Tops will remain pale.
9. Let cookies sit on the baking sheet for 5 minutes, then transfer gently to a wire rack.
10. While still warm, roll each cookie generously in powdered sugar. Place back on rack to cool completely.
11. Once fully cooled, roll cookies a second time in powdered sugar for a snowy finish.

Notes

For best flavor, toast your nuts before chopping. Double roll cookies in powdered sugar for a classic snowy look. If dough is too dry, add 1-2 teaspoons milk. For gluten-free, substitute a 1:1 gluten-free flour blend. Cookies taste even better after a day or two as flavors meld. Store in an airtight container for up to 5 days, refrigerate for 2 weeks, or freeze for 2 months.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Cuisine: Russian

Nutrition

• Serving Size: 1 cookie
• Calories: 100
• Sugar: 5
• Sodium: 20
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 10
• Fiber: 0.5
• Protein: 1

Keywords: Russian Tea Cakes, holiday cookies, snowball cookies, Christmas cookies, nut cookies, powdered sugar cookies, easy cookies, festive dessert