Cozy Russian Tea Cakes Recipe

Every holiday season, my kitchen ends up covered in a fine dusting of powdered sugar because of this specific recipe. These Russian Tea Cakes are the culprits, but their buttery, nutty flavor makes every speck of white dust worth the cleanup.

The texture offers a satisfying crunch from chopped walnuts before instantly melting away on your tongue. I find myself reaching for just one more snowball cookie every time I walk past the serving platter.

What Makes This Russian Tea Cakes Recipe Special

Most holiday cookies require chilling dough or complicated decorating skills that take hours to master. These cookies rely on simple technique and patience rather than artistic ability.

This recipe comes together in minutes and uses basic pantry staples you likely have right now. It is the reliable backup plan I use when guests drop by unexpectedly during the winter months.

You can customize the nut filling based on what you have in the pantry, though walnuts remain the traditional choice. The result is always a tender, crumbly bite that feels like a warm hug on a cold day.

If you enjoyed this classic treat, you need to try my Ultimate Snowball Cookies Recipe for a similar vibe. For something with more spice, the Savory Molasses Cookies Recipe is a fantastic contrast on a cookie tray.

Russian Tea Cakes Ingredients

Here is what you need to gather from your pantry to get started:

• Unsalted butter: Softened butter is essential for achieving the correct creamy texture in the dough.
• Vanilla extract: A splash of high-quality vanilla brings warmth to the simple sugar and flour base.
• All-purpose flour: This provides the structure needed to keep the crumbly dough in a ball shape.
• Powdered sugar: You will need this for sweetening the dough and for rolling the finished cookies.
• Walnuts: Finely chopped nuts provide the signature crunch and savory balance to the sweetness.

My Method for Perfect Russian Tea Cakes

Let’s get baking so you can enjoy these treats:

1. Preheat your oven to 350 degrees F (175 degrees C) and set out your ungreased cookie sheets.
2. Cream the softened butter and vanilla extract together in a medium bowl using an electric mixer until the mixture looks smooth, which takes about 2 to 3 minutes.
3. Whisk the flour and 6 tablespoons of powdered sugar together in a separate bowl to remove any lumps.
4. Add the dry ingredients to the butter mixture and stir until just blended, then mix in the chopped walnuts until incorporated.
5. Take small scoops of the dough and roll them firmly between your hands into 1-inch balls.
6. Place the balls 2 inches apart on your baking sheets and bake for about 12 minutes until the edges just start turning golden.
7. Remove the cookies from the oven and transfer them to a wire rack to cool for 15 minutes.
8. Place the remaining powdered sugar in a small bowl and roll the cooled cookies in it until they are fully coated.

Secrets for the Best Russian Tea Cakes

Measuring the flour correctly prevents these cookies from becoming dry or crumbly during the rolling process. I always use the spoon-and-level method rather than scooping directly from the bag to keep the dough light.

Toasting the walnuts lightly in a dry pan before chopping them intensifies the nutty flavor profile of the Russian Tea Cakes. Just be sure to let them cool completely before adding them to the butter mixture so they do not melt the fat.

Rolling the warm cookies in sugar creates a sticky glaze layer, while a second roll after cooling gives that fluffy snowy look. I recommend doing a double coat to ensure that classic winter appearance and extra sweetness.

Best Ways to Serve Russian Tea Cakes

These festive treats look stunning piled high on a glass platter for a winter wonderland effect at parties. The white coating makes them stand out beautifully against dark gingerbread or chocolate cookies on a dessert tray.

I prefer enjoying my Russian Tea Cakes with a hot mug of black coffee or spiced cider to balance the sweetness. They also make excellent gifts when packed into decorative tins lined with parchment paper.