Russian Tea Cakes – Deliciously soft, buttery, melt-in-your-mouth cookies that are coated in icing sugar. They pair perfectly with a hot cup of tea or coffee!
Today, I bring you such a soft, delicate, buttery, melt-in-your-mouth cookie recipe, you won’t be able to stop eating them – Russian Tea Cakes!
These tea cakes are little cookie balls that are rolled in icing sugar, and they are absolutely irresistible.
Russian Tea Cakes is a kind of pastry, often eaten around Christmas time in the US. Similar varieties are known as Mexican Wedding Cookies, Italian Wedding Cookies, and Snowball Cookies.
How to make Russian Tea Cakes
Ingredients you’ll need:
- Unsalted butter: You’ll want your butter partly melted for this recipe. So about half melted.
- Vanilla extract
- Icing/powdered sugar
- Plain/all-purpose flour
- Chopped nuts: I used a mix of peanuts, almonds and walnuts. You can use ground nuts if you’d like less crunch.
To make these cookies, whisk together the partly melted butter, vanilla, and icing sugar until smooth and combined.
Fold in the flour and salt to form a soft, but not sticky, dough. Fold in the chopped nuts.
Roll the dough into tablespoon-sized (0.7oz) balls, and place them 2 inches apart on a baking tray lined with parchment paper or a silicone mat. Bake for 12 – 14 minutes until firm but not brown, then transfer them to a wire rack to cool slightly.
Roll the slightly hot cookies in icing sugar, and allow to cool completely on the wire rack. Once cool, roll them in icing sugar again.
Scroll down for the FULL printable recipe. 🙂
Do I have to add nuts to these tea cakes? Nope. You can make these Russian tea cakes without nuts for a completely soft and delicate cookie. OR use ground nuts if you would like the flavour, but not the added crunch.
How long will these tea cakes last? These cookies stay fresh in an airtight container at room temperature for up to 1 week.
Do Russian tea cakes freeze well? Yes! They freeze well for up to 2 months. Thaw overnight in the fridge before serving. You can even freeze the dough balls for up to 2 months, and bake from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these cookies next!
- Chocolate Chip Banana Oatmeal Cookies
- Cinnamon Raisin Biscotti
- Mint Chocolate Thumbprint Cookies
- Chocolate Pumpkin Viennese Whirls
- 1 cup unsalted butter 226g, partly melted
- 1 teaspoon vanilla extract
- 1/2 cup icing/powdered sugar 62g, plus extra for rolling
- 2 and 1/2 cups plain/all-purpose flour 312g
- 1/4 teaspoon salt
- 3/4 cup chopped nuts 95g
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the butter, vanilla, and icing sugar until smooth and combined.
Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the chopped nuts.
Roll the dough into tablespoon-sized (0.7oz) balls, and place them 2 inches apart on the prepared baking tray.
Bake for 12 - 14 minutes until firm but not brown. Transfer them to a wire rack to cool slightly.
Roll the warm cookies in icing sugar, and allow to cool completely on the wire rack. Once cool, roll them in icing sugar again.
Cookies stay fresh in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.
Cookie dough balls can be frozen for up to 2 months. Bake from frozen.
The calories are an estimate only.