Christmas/ Cookies

Russian Tea Cakes

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!

Russian Tea Cakes

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.

Russian Tea Cakes

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
  • Salt
  • 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.

Russian Tea Cakes

Russian Tea Cakes

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.

Russian Tea Cakes

Russian Tea Cakes

Try these cookies next!

Enjoy! 🙂


Russian Tea Cakes
5 from 2 votes
Russian Tea Cakes
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Yields: 32 - 34 cookies
Calories: 106 kcal
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!
Print
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.

  2. Whisk together the butter, vanilla, and icing sugar until smooth and combined.

  3. Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the chopped nuts.

  4. Roll the dough into tablespoon-sized (0.7oz) balls, and place them 2 inches apart on the prepared baking tray.

  5. Bake for 12 - 14 minutes until firm but not brown. Transfer them to a wire rack to cool slightly.

  6. Roll the warm cookies in icing sugar, and allow to cool completely on the wire rack. Once cool, roll them in icing sugar again.

Notes

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.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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6 Comments

  • Reply
    Britni
    7th September 2018 at 4:53 pm

    This looks so Yummy!

  • Reply
    Rebecca Hubbell
    7th September 2018 at 5:00 pm

    Russian Tea Cakes are a family favorite around the holidays, loving this easy recipe for them!

  • Reply
    Bonnie
    8th September 2018 at 3:11 am

    It is on my bucket list to eat one of these without blowing sugar all over or inhaling a lungful of it! These look great. What would happen if you added chopped dried fruit?

    • Reply
      Marsha
      8th September 2018 at 8:41 am

      I think chopped dried fruit would be amazing in these cookies! 🙂

  • Reply
    Manu
    16th September 2018 at 1:02 am

    I am absolutely IN LOVE with this recipe!

    I made these tea cakes today to have them at tea time, and they are absolutely delicious. It’s like they melt in your mouth! Deliciously buttery, with just the right amount of saltiness to contrast with the powedered sugar, and the softest texture, made even better by the crunchiness of the nuts. An absolute success! Will be making them again soon for sure!! <3

    • Reply
      Marsha
      16th September 2018 at 7:33 am

      Hi Manu! I’m so glad to hear you enjoyed them! 🙂

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