Russian Tea Cakes

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Author: yumenjoy
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Comments: 17
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Overall Rating: 4.8 / 5.0
Russian Tea Cakes
⏱️ cook time 45 minutes
🍽️ servings 12
⚡ Difficulty easy

intro

Buttery, nutty melt-in-your-mouth shortbread cookies dusted in snowy powdered sugar, a beloved cold-weather treat perfect for pairing with hot tea.

Ingredients

Unsalted butter (softened to room temperature) 226g (1 cup)
All-purpose flour (spooned and leveled) 240g (2 cups)
Finely ground toasted walnuts 120g (1 cup)
Powdered sugar (for dough) 60g (1/2 cup)
Pure vanilla extract 5ml (1 teaspoon)
Fine sea salt 1g (1/4 teaspoon)
Powdered sugar (for coating) 120g (1 cup)

Steps

1

Prep oven and ingredients

Preheat your oven to 175°C (350°F) and line two rimmed baking sheets with parchment paper. Measure all ingredients accurately, ensuring butter is softened to 20°C (68°F, room temperature) for smooth creaming; toast walnuts for 5 minutes in the preheating oven, then finely grind them to a coarse meal texture.

Step 1
step1：Prep oven and ingredients
2

Cream butter and sugar

In a large mixing bowl, beat the 226g softened unsalted butter and 60g (1/2 cup) of powdered sugar (reserved for the dough) on medium mixer speed for 2 full minutes, until the mixture is pale, fluffy, and completely lump-free. Scrape down the sides of the bowl halfway through mixing to ensure even, consistent incorporation.

Step 2
step2：Cream butter and sugar
3

Mix dry ingredient base

Add the 5ml (1 tsp) pure vanilla extract to the creamed butter mixture and mix on low speed for 15 seconds to combine. In a separate medium bowl, whisk together the 240g (2 cups) all-purpose flour, 1g (1/4 tsp) fine sea salt, and finely ground toasted walnuts until the nuts are evenly distributed throughout the flour.

Step 3
step3：Mix dry ingredient base
4

Form uniform dough balls

Gradually add the dry ingredient mixture to the wet butter mixture, mixing on low speed for 45 seconds just until no dry flour remains—do not overmix, as this will produce tough, dense cookies. Scoop 15g (1 tablespoon) portions of dough, roll each into a smooth 2.5cm (1-inch) ball, and space them 5cm (2 inches) apart on the prepared baking sheets.

Step 4
step4：Form uniform dough balls
5

Bake cookies until set

Bake one sheet at a time on the middle oven rack for 10–12 minutes, until the cookies are fully set and the bottoms are light golden brown, but the tops remain pale with no browning. Remove from the oven and let cookies rest on the hot baking sheet for 5 minutes, as they are extremely soft and fragile immediately after baking.

Step 5
step5：Bake cookies until set
6

Coat in powdered sugar

Place the remaining 120g (1 cup) powdered sugar in a shallow wide bowl. After the 5-minute rest period (when cookies are warm but not piping hot), roll each cookie gently in the powdered sugar to coat fully, then transfer to a wire rack to cool completely. Once fully cool, roll each cookie a second time in powdered sugar for a thick, snowy white coating.

Step 6
step6：Coat in powdered sugar

Tips

1.Avoid overbaking these cookies: if the tops turn golden brown, they will turn dry and crumbly instead of having their signature melt-in-your-mouth tender texture.
2.Always toast walnuts (or substitute pecans) before grinding them; 5 minutes in the oven amplifies their natural nutty flavor and aroma for a far richer final cookie.
3.Wait the full 5 minutes after baking before the first sugar coating: if cookies are too hot, the powdered sugar will melt and turn sticky instead of forming a soft, snowy white layer.

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Russian Tea Cakes:Frequently Asked Questions

1.Why do these cookies sometimes go by other names like Snowball Cookies or Mexican Wedding Cookies? ▾
This is a case of regional naming for the same core nutty shortbread concept! The “Russian Tea Cake” label became common in the U.S. because the tender, sugar-dusted treats were traditionally served alongside hot tea at Russian-American social and holiday gatherings starting in the early 1900s.
2.Do I really need to toast the walnuts before adding them to the dough? ▾
This quick step is non-negotiable for the best flavor! Toasting walnuts for 3-4 minutes in a dry skillet over medium-low heat brings out their rich, nutty aroma and mutes any bitter raw skin notes. Let them cool fully before grinding finely, so they don’t release excess oil that would make the dough greasy.
3.How soft should my butter be to get that signature melt-in-your-mouth texture? ▾
Aim for room-temperature butter around 65°F, which holds a light indent when you press it with a finger, no melted grease allowed. Cream it gently with the dough’s powdered sugar and pure vanilla just until smooth; too-cold butter makes crumbly, hard-to-roll dough, while too-soft butter leads to flat, spread-out cookies.
4.Why did my last batch of tea cakes spread too much and lose their round shape? ▾
Excess spread usually stems from three common missteps: using overly warm butter when mixing the dough, packing too much flour into your measuring cup, or placing dough on a pre-warmed baking sheet. For best results, chill shaped dough balls for 15 minutes before baking, and use cool, parchment-lined ungreased sheets.
5.When is the best time to dust the cookies with powdered sugar for that classic snowy coating? ▾
Do two light coats for the perfect, even finish! Let cookies cool 2-3 minutes out of the oven (firm enough to handle, but still warm) for the first roll in powdered sugar. Let them cool completely for 20 minutes, then roll a second time to cover bare spots and build that iconic thick, snowy sugar layer.
6.Can I swap walnuts for a different nut if I have a tree nut allergy or preference? ▾
Finely ground toasted pecans are the closest, most seamless swap, delivering the same rich, buttery crumb. You can also use finely ground toasted hazelnuts or blanched almonds, just avoid coarse nut chunks that make the dough hard to roll. Skip starchy nut-free substitutes, as they will ruin the delicate melt-in-your-mouth texture.
7.Why did my tea cakes turn out tough and dense instead of tender? ▾
Tough cookies almost always come from over-measuring flour or overmixing the dough. Remember the recipe’s guidance to spoon all-purpose flour into your measuring cup and level it with a knife—scooping directly from the bag packs 20-30% extra flour. Mix only until dry ingredients disappear, as overstirring builds tough gluten.
8.How should I store finished tea cakes, and how long will they stay fresh? ▾
Store fully cooled, double-sugared cookies in an airtight container at room temperature, layered between parchment sheets to keep the powdered sugar from rubbing off. They’ll stay buttery and tender for up to 1 week, and actually taste better the second day as flavors meld. Freeze for up to 3 months, re-dusting with sugar after thawing.
9.Can I make the dough ahead of time for holiday parties or cookie swaps? ▾
This shortbread-style dough is perfect for prep ahead! Shape dough into uniform 1-inch balls, freeze them solid on a parchment-lined tray, then transfer to a labeled freezer bag for up to 3 months. When ready to bake, no thawing is needed—just add 2-3 minutes to the standard bake time, then sugar as normal.
10.What size should I roll my dough balls for evenly baked, consistent cookies? ▾
Aim for uniform 1-inch balls, roughly the size of a whole shelled walnut, for the classic tea cake portion. This size bakes perfectly in 10-12 minutes at 350°F, with a fully set tender center and no overbrowned edges. Larger portions risk underbaked centers, while tiny portions crisp too fast.
11.Do I need to grease my baking sheets for this recipe? ▾
Skip the extra grease! This dough has a high butter content that releases just enough fat as it bakes to prevent sticking, and added pan grease will cause cookies to spread out of shape. Line your baking sheets with ungreased parchment paper or a silicone baking mat for easy release and even browning.
12.How do I tell when the tea cakes are done baking so I don’t overcook them? ▾
These cookies don’t turn deep golden like other drop cookies, so don’t wait for browning on top! They’re done when the edges are just set and the very bottom is a pale light golden brown, usually 10-12 minutes at 350°F. Tops will look pale and slightly soft, which is normal—overbaking makes dry, crumbly cookies.

Comments (17)

2 days ago

OMG these are SO good! I made them for our neighborhood holiday potluck last weekend and every single one was gone before I even got a second one. The crumb is so buttery and the powdered sugar coating is perfect, not too heavy. Total crowd pleaser, will be making these every Christmas from now on!

3 days ago

Super easy recipe but mine came out a little crumbly when I tried to roll them? Did I overmix the dough maybe? I used all the exact measurements listed so I’m confused what went wrong. Flavor was still amazing though, even the broken bits got eaten by my roommate!

2 days ago

Hi there! Overmixing can definitely cause that crumbly texture, but another common culprit is butter that’s too cold when you start mixing. Let your butter sit out for 30-45 minutes to come to room temp before creaming, and mix just until the dough comes together and you don’t see streaks of flour left. Give it another try, I bet they turn out perfect!

1 week ago

Game changer alert! I’ve been making Russian tea cakes for years from my grandma’s old recipe and this version is even easier and just as tasty. I added a tiny dash of almond extract like I always do and it’s chef’s kiss. My 7 year old helped me roll them in powdered sugar and made a total mess but we had a blast.

5 days ago

Wait, can you make these without nuts? My kid has a tree nut allergy and I’ve been dying to make tea cakes for our school bake sale but all the recipes call for walnuts or pecans!

3 days ago

Absolutely! You can swap the nuts for an equal amount of extra finely sifted flour, or even replace them with crushed freeze-dried strawberries for a fun fruity twist if you want a little extra flavor. No nuts needed for that classic buttery, melt-in-your-mouth texture!

5 minutes ago

Made these last minute for my book club meeting when I realized I forgot to pick up dessert from the store. 45 minutes start to finish, no fancy ingredients, and everyone was asking for the recipe. Even my friend who swears she hates “buttery cookies” ate three of them.

2 weeks ago

I’ve been making these since I was a girl in the 70s and this recipe is spot on. The ratio of butter to flour to nuts is exactly what I’ve used for decades, I was worried online recipes would skimp on butter but this one does not disappoint. Don’t skip toasting the pecans first, it makes such a difference!

1 week ago

Thank you for the toasting tip! I almost skipped that step because I was in a hurry, I’ll pop my pecans in the oven for a few minutes before mixing them in tomorrow when I make these for my husband’s work holiday party!

30 minutes ago

How long do these stay fresh for? I want to make them a couple days ahead for our family Christmas dinner but I don’t want them to get stale before everyone comes over. Do they store okay in a tin?

5 minutes ago

Great question! These stay perfectly fresh for up to a week when stored in an airtight container at room temp, so making them 2-3 days ahead works perfectly. Just wait to roll them in the final coat of powdered sugar until right before serving if you want that fresh, snowy look!

5 days ago

Wait, can you freeze the dough for these? I do a big holiday baking meal prep day once a month and love having cookie dough in the freezer ready to pop in the oven for last minute guests.

3 days ago

I do this every year! Roll the dough into 1-inch balls, freeze them on a baking sheet, then toss them in a freezer bag for up to 3 months. You don’t even have to thaw them, just add 2-3 minutes to the bake time, works like a charm!

2 days ago

Seconding this! I froze a batch last December and baked them on Christmas Eve while we were watching movies, they came out exactly the same as fresh dough. So handy for when you have a million things going on during the holidays!

2 hours ago

Made these to have with my morning coffee this week and they are the perfect pairing. Not too sweet, just enough crunch from the walnuts, melts in your mouth. I ate way too many for breakfast yesterday, no regrets though.

30 minutes ago

Oh I bet these are amazing with earl grey! I’m making a batch this weekend for my weekly tea date with my mom, she’s going to lose her mind over these.

yesterday

I’m literally 16 and this is the first cookie I’ve ever made completely by myself and they turned out perfect! The instructions are so straightforward, no weird steps, I didn’t even have to ask my mom for help. My whole family loved them, my dad ate half the batch in one sitting.

1 week ago

I brought these to my office holiday baking contest and won first place! Everyone kept saying they were the most nostalgic cookie on the table, reminded them of their grandma’s baking. I didn’t even tell anyone I used an online recipe, oops.

5 days ago

Wait did you roll them in powdered sugar once after baking or twice? I always feel like my first coating melts right into the cookie and they don’t look as snowy as I want them to.

3 days ago

Congrats on the win! For that perfect snowy coating, let the cookies cool for 5 minutes after coming out of the oven, roll them in powdered sugar once, then let them cool completely (about 20 minutes) before rolling them a second time. That second coat sticks perfectly and doesn’t melt away!

2 days ago

Is there a good gluten free flour swap that works for this recipe? I have celiac and I’ve been craving these so bad but regular all purpose flour is a no go for me.

yesterday

Definitely! A 1:1 gluten free all purpose flour blend (the kind with xanthan gum already added) works perfectly here. I’ve tested it with Bob’s Red Mill 1:1 blend a handful of times and no one could tell the difference from the regular version!

3 days ago

Made these for our football watch party last Sunday instead of the usual cookies and brownies and they were a smash hit. Even the guys who only ever eat savory snacks were popping them left and right. Super easy to make, didn’t heat up my kitchen too bad which is a win for Arizona fall days that are still 80 degrees.

5 days ago

I swapped the butter for vegan stick butter and just used that, no extra moisture needed, and it worked perfectly? These are so easy to make vegan, my non-vegan friends had no idea they weren’t the traditional version.

3 days ago

Thank you for this tip! My son is dairy free and I’ve been sad I can’t make our usual holiday cookies for him this year, I’m grabbing vegan butter on my grocery run tomorrow to test these out!

2 weeks ago

Wait, the recipe says to bake for 12-15 minutes but mine were still super soft when I pulled them out at 14 minutes, I thought I underbaked them! I almost put them back in but I’m glad I didn’t, they firmed up as they cooled. Just a heads up for anyone else who panics like me!

1 week ago

This is such a good heads up! These cookies don’t turn golden brown like most other cookies, so it’s super common to think they’re underbaked. If the bottoms are just barely light golden, they’re done, and they’ll set up perfectly as they cool on the baking sheet.

5 days ago

Thank god someone said this! I overbaked my first batch because I waited for them to turn brown, they were crunchy instead of melt-in-your-mouth. I’m making another batch tonight and will pull them earlier this time!

just now

Can I make these with walnuts instead of pecans? I know the recipe says pecans but I have a giant bag of walnuts in my pantry I need to use up and I don’t want to run to the store just for pecans.

just now

Of course! Walnuts work beautifully in these, you can use them exactly the same way as the pecans. You can even skip the nuts entirely if you want, no extra trip to the store needed!

1 week ago

These are the perfect cookie swap cookie! They’re easy to make in big batches, they travel well, and everyone knows and loves them. I made 6 dozen for our neighborhood cookie swap last weekend and came home with an empty tin, plus three people asked me for the recipe before the night was over.

yesterday

OMG pro tip: wear an apron when you’re rolling these in powdered sugar! I was wearing a black sweater when I made these last night and I was covered head to toe in white sugar by the time I was done, looked like I got caught in a snowstorm. Worth it though, the cookies are incredible.

yesterday

LOL I did the exact same thing last year! I wore my favorite black hoodie and had powdered sugar in my hair for two days, my coworkers kept asking if I had dandruff. Never again, apron mandatory for tea cake day now.

2 hours ago

I put all the powdered sugar in a big tupperware, drop 3-4 cookies in at a time, put the lid on, and gently shake to coat. Way less mess than rolling them in a bowl with a spoon! No more sugar all over my counters or clothes.