Russian Tea Cakes Recipe

I absolutely love making Russian Tea Cakes Recipe because they’re like little bites of buttery, nutty heaven rolled in powdered sugar. These cookies have a tender crumb that just melts in your mouth, and they’re perfect for sharing at holiday gatherings or enjoying with a cup of tea on a quiet afternoon. When I first tried this classic recipe, I was amazed at how simple ingredients could come together to create something so indulgently satisfying.

You’ll find that Russian Tea Cakes Recipe is incredibly forgiving and easy to make, even if you’re new to baking. Plus, they keep beautifully for weeks, so you can bake a batch ahead of time and have ready-made treats whenever the craving hits. I’ve always found this recipe works well when you want a cozy, comforting homemade cookie that feels special without fuss.

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Ingredients You’ll Need

For this Russian Tea Cakes Recipe, choosing the right nuts and a good quality unsalted butter really makes a difference. The combination of powdered and granulated sugars brings just the right sweetness and texture to these delicate cookies.

• Nuts: I like using pecans or walnuts for their mild flavor, but almonds or hazelnuts work beautifully too. Lightly toasting them before chopping ups the aroma.
• Granulated sugar: We pulse this dry to create a finer texture that blends seamlessly into the dough.
• All-purpose flour: Unbleached is best for a clean, natural flavor and perfect crumb.
• Salt: A small pinch balances the sweetness and enhances the nutty flavor.
• Unsalted butter: Softened but not melted — I cut mine into chunks so it processes smoothly.
• Vanilla extract: Adds warmth and depth that brings the cookie to life.
• Egg yolk (optional): I sometimes skip this for a lighter texture, but it adds richness if you choose to include it.
• Powdered sugar: For rolling and dusting — it’s the signature finish of Russian Tea Cakes.

Variations

I love how adaptable this Russian Tea Cakes Recipe is. Over time, I’ve tried different nuts and added a few twists to keep things interesting, and you’ll find it’s fun to make it your own.

• Nut substitution: Pistachios add a lovely green hue and a unique flavor that surprises guests, while peanuts give it a more casual, nutty crunch.
• Spiced Russian Tea Cakes: Adding a pinch of cinnamon or a dash of nutmeg to the dough really warms these up for winter gatherings.
• Vegan adaptation: I’ve replaced butter with vegan margarine and skipped the egg yolk, and the cookies still come out wonderfully tender.
• Chocolate dipped: For a festive touch, dipping one side of the baked cookies in melted dark chocolate is a hit every time at parties.

How to Make Russian Tea Cakes Recipe

Step 1: Prep and Pulse the Nuts

Start by pulsing the nuts in a food processor — about half should become like coarse powder, and the rest remain chopped for texture. When I first made this, I overprocessed my nuts into powder, and the cookies lost that satisfying bite. So keeping some chunkiness really elevates the experience. After pulsing, transfer the nuts to a bowl and wipe out the processor bowl to remove any oily residue; this keeps the dough from turning greasy.

Step 2: Mix the Dry Ingredients and Butter

Pulse the granulated sugar in the food processor until finely powdered — this little trick helps the sugar dissolve better in the dough. Then add flour and salt, pulsing just enough to combine. Next, add the softened butter, vanilla extract, and optional egg yolk, pulsing until the mixture comes together in clumps. This step is where I’ve learned not to over-process; watch for the dough to look just damp, or it can become tough if mixed too much.

Step 3: Incorporate Nuts and Chill the Dough

Fold the nuts into the dough gently with a few pulses or a spatula, just until combined. I cover and refrigerate the dough for at least two hours, but I prefer overnight because it firms up, making the dough easier to shape — and it enhances flavor melding. This is one of my favorite parts; chilling improves the texture remarkably.

Step 4: Shape and Bake Your Tea Cakes

Preheat your oven to 325°F and position the racks upper and lower for even heat. Use a tablespoon measure to scoop the dough, rolling each portion into approximately 1¼-inch balls. Place the balls on cookie sheets about 2 inches apart—trust me, this spacing is crucial so they bake properly without merging. Bake for 22–24 minutes until the tops are lightly golden and the bottoms have that beautiful nutty brown. I always rotate the sheets halfway through baking for an even finish.

Step 5: Sugarcoat and Cool

While the tea cakes bake, place the powdered sugar in a bowl ready for dusting. When the cookies come out, let them cool on the pan for about 5 minutes before sifting powdered sugar generously over the tops. Once completely cooled on a rack, you can store them. The powdered sugar adds a subtle sweetness and that classic snowy look that makes Russian Tea Cakes so charming.

How to Serve Russian Tea Cakes Recipe

Garnishes

I usually keep it classic with just a dusting of powdered sugar, but sometimes I sprinkle a little extra on top right before serving to freshen their snowy appearance. For special occasions, crushed pistachios or a drizzle of melted white chocolate makes them feel extra decadent without overpowering the delicate flavor.

Side Dishes

These cookies pair beautifully with warm drinks — I love serving them with chai tea, hot cocoa, or even a bright cup of green tea. If you’re hosting a holiday party, a platter alongside spiced mulled wine or coffee makes for a lovely sweet counterpoint.

Creative Ways to Present

For gift-giving, I arrange the Russian Tea Cakes Recipe inside decorative tins layered with parchment paper between each row to keep them pristine. Another fun idea is sandwiching two slightly warm cookies with chocolate ganache or jam — it’s a small twist that guests always rave about!

Make Ahead and Storage

Storing Leftovers

I store leftover Russian Tea Cakes in an airtight container at room temperature, layered with parchment paper to prevent sticking. They stay fresh and delicious for at least two weeks, making this recipe great to bake ahead of time for holiday prep or unexpected guests.

Freezing

Freezing is another option I often use—I freeze the baked, cooled cookies in a single layer first, then transfer to a sealed bag or container. When thawed at room temperature, they keep their texture and flavor just like freshly baked, which is a huge time saver around the holidays.

Reheating

If you want to refresh the cookies, I pop them in a warm oven (about 300°F) for 3–5 minutes — this softens them slightly without melting the sugar coating. Just be careful not to overheat, or they’ll dry out.

FAQs

Final Thoughts

This Russian Tea Cakes Recipe holds a special place in my heart because it’s simple, elegant, and always a crowd-pleaser. If you’re looking for a cookie that’s easy to make but feels beautiful and festive, you can’t go wrong here. I encourage you to try it — roll up your sleeves, enjoy the process, and watch your friends or family swoon over these little sweet bites. They’re truly timeless, and once you try them, I bet you’ll find yourself making Russian Tea Cakes over and over again.

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