Russian Tea Cakes: 1 Delightful Cookie Recipe

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Russian Tea Cakes have been a cherished part of my holiday baking tradition for as long as I can remember. There’s something magical about their delicate, melt-in-your-mouth texture and the sweet, snowy coating of powdered sugar that just screams festive season. I first learned to make this classic cookie recipe from my aunt, and the aroma of them baking in the oven instantly transports me back to cozy Christmases past. These aren’t just cookies; they’re little bites of pure, buttery bliss, perfect for sharing with loved ones or enjoying with a warm cup of tea. Let’s get baking these delightful Russian Tea Cakes!

Why You’ll Love These Russian Tea Cakes

I can’t get enough of these delightful Russian Tea Cakes, and I know you’ll love them too! They’re the perfect addition to any celebration, especially during the holidays.

They boast an incredible melt-in-your-mouth texture that’s simply divine.
You only need a few simple ingredients you likely already have on hand.
The prep time is super quick, making them an ideal last-minute treat.
These cookies are absolutely perfect for holiday cookie platters and festive gatherings.
Their delicate flavor makes them wonderfully versatile for any tea party.
They are a guaranteed crowd-pleaser with their sweet, comforting taste.
You’ll adore the rich, buttery cookies that practically dissolve on your tongue.
This simple cookie recipe is foolproof, even for beginner bakers!

Key Ingredients for Homemade Russian Tea Cakes

Gathering the right ingredients is the first step to making these delightful Russian Tea Cakes. The beauty of this recipe lies in its simplicity, using pantry staples to create something truly special.

1 cup (226 g) unsalted butter, softened – This is crucial for that rich, melt-in-your-mouth texture. Make sure it’s at room temperature!
½ cup (60 g) powdered sugar, plus more for rolling – We use powdered sugar in the dough for tenderness and then generously for rolling the baked cookies in a snowy finish.
1 tsp vanilla extract – A classic flavor enhancer that boosts the overall taste.
2¼ cups (280 g) all-purpose flour – The base of our cookie dough, providing structure.
¼ tsp salt – Balances the sweetness and enhances other flavors.
¾ cup (90 g) finely chopped nuts (walnuts, pecans, or almonds) – These add a wonderful subtle crunch and nutty depth. Finely chopping them is key to preventing the cookies from cracking.
Optional: ½ tsp almond extract – For an extra layer of nutty flavor.
Optional: Zest of ½ orange or lemon – Adds a bright, citrusy note to complement the butter and nuts.

With these simple components, you’re well on your way to creating perfect Russian Tea Cakes.

How to Make Easy Russian Tea Cakes

Whipping up these delightful Russian Tea Cakes is a breeze, and the results are absolutely worth it. This classic cookie recipe comes together quickly, perfect for when you need a sweet treat fast.

Step 1: Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.
Step 2: In a large bowl, cream together the softened butter and ½ cup of powdered sugar. Beat them until the mixture is wonderfully light and fluffy, which usually takes about 2 to 3 minutes. Then, stir in the vanilla extract.
Step 3: Gradually add the all-purpose flour and salt to the butter mixture. Stir until the dough just begins to come together. Be careful not to overmix at this stage.
Step 4: Gently fold in the finely chopped nuts. If your dough seems a bit too dry and crumbly, don’t worry! Add 1 to 2 teaspoons of water or milk to help it bind.
Step 5: Scoop about 1 tablespoon of dough for each cookie and roll it into a smooth, round ball between your palms. Place these dough balls on the prepared baking sheet, leaving about an inch of space between each one.
Step 6: Bake the cookies for 12 to 15 minutes. You’re looking for the bottoms to be lightly golden, but the tops should remain pale. This is key to their delicate texture.
Step 7: Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This allows them to set slightly. While still warm, gently roll each cookie in the extra powdered sugar until coated.
Step 8: Transfer the sugar-coated cookies to a wire rack to cool completely.
Step 9: After they’ve fully cooled, give them another roll in powdered sugar. This second coating gives them that beautiful, snowy finish that makes them so charming.

Following these steps will ensure you create the most tender and delicious classic cookie recipe, resulting in perfect Russian Tea Cakes every time.

Pro Tips for the Best Russian Tea Cakes

I’ve learned a few tricks over the years to make these Russian Tea Cakes absolutely perfect. Following these tips will ensure your cookies are tender, delicious, and just right.

Always use room-temperature butter; it creams better with the sugar for a lighter texture.
Don’t overbake! The cookies should remain pale on top, as they continue to cook slightly on the hot baking sheet.
Finely chop your nuts. Large nut pieces can cause the cookies to crack when rolling or baking.
Roll the cookies in powdered sugar while they are still warm for the first coating, and again when completely cool for that beautiful snowy effect.

What’s the secret to melt-in-your-mouth Russian Tea Cakes?

The absolute secrets are using room-temperature butter and a light hand when baking. Overbaking is the quickest way to dry them out, so watch for those pale tops! For more baking tips, check out this guide on baking techniques.

Can I make Russian Tea Cakes ahead of time?

Yes, absolutely! You can prepare the dough and store it in the refrigerator for up to 3 days before baking. They also store beautifully once baked, making them perfect for make-ahead holiday cookies.

How do I avoid common mistakes with Russian Tea Cakes?

If your dough is too dry, add a tiny bit of liquid. If your cookies are cracking too much, ensure your nuts are chopped very finely. Overmixing can also lead to tough cookies, so mix just until combined.

Best Ways to Serve Your Russian Tea Cakes

These delightful Russian Tea Cakes are so versatile and perfect for so many occasions. I especially love serving them alongside a warm cup of tea, making them the ideal accompaniment for an afternoon break. They also look absolutely stunning as part of a festive holiday cookie platter, adding a touch of elegance and sweetness to the spread. For those special gatherings, they are the quintessential treat for any tea party cookies spread, impressing guests with their delicate charm.

Don’t hesitate to pair them with a rich coffee or a cozy hot chocolate for a different flavor combination. Their simple, buttery goodness complements warm beverages beautifully, making them a year-round favorite, not just for holidays.

Nutrition Facts for Russian Tea Cakes

Here’s a look at the approximate nutritional information for these delicious Russian Tea Cakes, based on a single cookie serving.

Calories: 110
Fat: 8g
Protein: 1g
Carbohydrates: 9g
Sugar: 3g

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on general nutrition, you can consult resources like the National Nutrition Foundation.

How to Store and Reheat Russian Tea Cakes

Properly storing your Russian Tea Cakes is key to keeping them fresh and delicious, especially when you’re planning ahead for holiday cookie storage. Once these delicate treats have completely cooled on the wire rack, transfer them to an airtight container. I like to place a piece of parchment paper between layers to prevent the powdered sugar from sticking to the cookies below.

Stored this way at room temperature, they’ll stay wonderfully fresh for up to a week. If you need to keep them even longer, you can freeze them for up to 3 months. Just make sure they’re well-wrapped in a double layer of plastic wrap and then placed in a freezer-safe container or bag. When you’re ready to enjoy them, you can simply let them thaw in the refrigerator overnight. For a little refresh, a brief 5-minute warm-up in a 300°F (150°C) oven can bring back that just-baked tenderness.

Frequently Asked Questions About Russian Tea Cakes

I get a lot of questions about these delightful little cookies, and I’m happy to clear them up! They’re such a beloved treat, and knowing a bit more can help you bake them perfectly.

What are Russian Tea Cakes also called?

You might know these by a few other names! They are very commonly called Snowball Cookies because of their snowy powdered sugar coating. You might also see them referred to as Mexican Wedding Cookies or Butterballs. It’s the same wonderful classic cookie recipe, just with different regional names!

Can I make them nut-free?

Absolutely! If you have nut allergies or simply prefer not to use them, you can easily omit the nuts entirely. Just be sure to add a couple of extra tablespoons of flour if the dough seems a bit too soft after mixing. They will still be wonderfully buttery and melt-in-your-mouth delicious! For other nut-free baking ideas, explore nut-free recipes.

Why are they called Russian Tea Cakes?

These cookies earned their name due to their popularity in Russian tea culture. They were traditionally served at tea time, offering a sweet, delicate bite to accompany hot beverages. Their rich, buttery flavor and tender texture make them a perfect companion for a warm cup of tea, hence the charming moniker.

Variations of Russian Tea Cakes You Can Try

While the classic Russian Tea Cakes are absolutely divine, don’t be afraid to experiment and make them your own! There are so many fun ways to customize these buttery delights. You can easily add a bright twist by incorporating the zest of half an orange or lemon into the dough; it adds such a lovely freshness that pairs beautifully with the nuts.

Speaking of nuts, feel free to swap out the traditional walnuts or pecans for almonds, or try a mix! If you’re looking for a truly nut-free option, simply omit them entirely, and you’ll still have wonderfully rich, tender cookies. For an extra layer of deep flavor, a mere ½ teaspoon of almond extract can elevate these simple cookies to something extraordinary. And for those avoiding gluten, this recipe is easily adaptable by substituting your favorite gluten-free all-purpose flour blend. These variations ensure your nutty cookies (or nut-free ones!) are always exciting.