Russian Tea Cakes Cookies Recipe

Introduction

Russian Tea Cakes are buttery, nutty cookies rolled in powdered sugar, perfect for any holiday or cozy gathering. Their delicate crumb and sweet coating make them a timeless treat loved by many.

Ingredients

• 1 cup butter
• 2 teaspoons vanilla extract
• 2 cups sifted flour
• 1 cup confectioners sugar
• 1 cup chopped nuts

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
2. Step 2: Place a Silpat or a piece of parchment paper on a cookie sheet.
3. Step 3: Using a stand mixer with a large bowl, cream together the butter, confectioners sugar, and flour until well combined.
4. Step 4: Mix in the chopped nuts evenly into the dough.
5. Step 5: Use a cookie scoop to portion the dough, then roll each portion into a ball.
6. Step 6: Place the cookie balls on the prepared baking sheet about 1.5 inches apart.
7. Step 7: Bake for 10 to 15 minutes until they are set but not browned.
8. Step 8: While the cookies bake, place about one cup of confectioners sugar in a shallow bowl.
9. Step 9: When the cookies are done, place the hot pan on a trivet.
10. Step 10: Using two spoons, carefully remove the hot cookies and immediately drop them into the confectioners sugar.
11. Step 11: Roll the hot cookies in the sugar to coat thoroughly, then place them on a wire rack to cool completely.

Tips & Variations

• Substitute chopped pecans or walnuts for traditional nuts to vary the flavor.
• Chill the dough briefly before baking for more evenly shaped cookies.
• Double roll the cookies in confectioners sugar for an extra snowy coating.

Storage

Store Russian Tea Cakes in an airtight container at room temperature for up to one week. They can be frozen for up to three months; thaw completely before serving. For best texture, avoid refrigeration as it can dry out the cookies. They are delicious served at room temperature or slightly cooled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of the ones listed?

Yes, you can use any chopped nuts such as pecans, walnuts, or almonds. Just make sure they are finely chopped for the best texture.

Why do the cookies need to be rolled in powdered sugar while still hot?

Rolling the cookies in powdered sugar while hot helps the sugar stick better, creating the classic snowy coating that defines Russian Tea Cakes.

Russian Tea Cakes Cookies Recipe

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★★★★★

4.4 from 62 reviews

Russian Tea Cakes are buttery, melt-in-your-mouth cookies loaded with chopped nuts and coated generously in confectioners’ sugar. These tender treats are easy to prepare, baked to a delicate golden perfection, and dusted with sugar while still warm for the perfect sweet finish. Ideal for holiday gatherings or anytime a delightful cookie is desired.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Russian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups sifted all-purpose flour
• 1 cup confectioners’ sugar, plus extra for coating
• 1 cup chopped nuts (walnuts or pecans preferred)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for even baking.
2. Prepare Baking Sheet: Line a cookie sheet with a Silpat mat or parchment paper to prevent sticking and help with easy cleanup.
3. Cream Ingredients: In a large mixing bowl or stand mixer, cream together the softened butter, confectioners’ sugar, and sifted flour until a dough forms and is well combined.
4. Add Nuts: Fold in the chopped nuts thoroughly, ensuring they are evenly distributed throughout the dough.
5. Portion Dough: Use a cookie scoop or spoon to measure out the dough portions, making uniform cookie sizes.
6. Shape Cookies: Roll each portion into a smooth ball using your hands for even shape and size.
7. Arrange on Sheet: Place the dough balls on the prepared baking sheet, spacing them about 1.5 inches apart to allow for slight spreading.
8. Bake: Bake in the preheated oven for 10 to 15 minutes, or until the edges are lightly golden but the centers remain soft.
9. Prepare Sugar Coating: While the cookies bake, pour about a cup of confectioners’ sugar into a shallow bowl for coating.
10. Cool Slightly: When cookies are done, place the hot baking pan on a trivet to protect your counter and allow the cookies to cool for a couple of minutes until they can be handled.
11. Coat in Sugar: Using two spoons or your fingers, gently remove the hot cookies from the pan and drop them into the confectioners’ sugar bowl. Roll the cookies thoroughly in the sugar to coat all sides.
12. Final Cooling: Place the sugar-coated cookies on a wire rack to cool completely. This helps set the sugar coating and finishes the cookie’s texture.

Notes

• Use chopped walnuts or pecans for authentic flavor and texture.
• Chilling the dough before baking can help maintain shape but is optional.
• If you prefer, you can roll cookies in confectioners’ sugar twice for a thicker coating.
• These cookies freeze well after baking; store them in an airtight container in the freezer.
• To prevent spreading, avoid using melted butter; the butter should be softened but not liquid.

Keywords: Russian Tea Cakes, Snowball Cookies, Butter Cookies, Nut Cookies, Holiday Cookies, Vanilla Cookies, Confectioners Sugar Cookies