Heavenly Mom’s Russian Tea Cakes Recipe: A Sweet Family Tradition

Delicate and powdery, these Russian tea cakes melt effortlessly on your tongue with a buttery richness that whispers nostalgia.

Generations of bakers have treasured this classic cookie passed down through family kitchens.

Each tender morsel carries the warmth of cherished memories and simple ingredients.

Delightfully crumbly and rolled generously in confectioners’ sugar, these cookies create moments of pure comfort.

Nutty undertones from chopped pecans add depth to their delicate texture.

Baking these treats transforms an ordinary afternoon into something magical.

You’ll find these little gems perfect for holiday gatherings or quiet moments of sweet indulgence.

Why Mom’s Russian Tea Cakes Are Always a Hit

• These delicate Russian tea cakes crumble softly with each bite, creating a heavenly texture that practically dissolves on your tongue.
• Simple ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, from beginners to seasoned pros.
• Perfectly suited for holiday gatherings, cookie exchanges, and special celebrations where you want to impress without spending hours in the kitchen.
• Reminiscent of grandma's classic recipes, these powdered sugar-coated cookies bring warmth and memories to any dessert table.

Ingredient Guide for Mom’s Russian Tea Cakes

• All-Purpose Flour: A key component that provides structure and texture to the Russian tea cakes.
• Salt: Enhances the overall flavor of the cookies.

• Butter: Creates a rich, tender crumb and provides a smooth base for the cookie.
• Powdered Sugar: Adds sweetness and contributes to the delicate, melt-in-your-mouth texture.
• Vanilla Extract: Brings a warm, classic flavor to the tea cakes.

• Chopped Nuts: Adds a delightful crunch and nutty flavor to the traditional Russian tea cake.
• Powdered Sugar (for Rolling): Provides a classic snowy coating that gives these cookies their signature look.

Kitchen Tools for Russian Tea Cakes

• Electric mixer: Perfect for creaming butter and sugar to fluffy perfection.
• Mixing bowl: Large bowl for combining all dough ingredients smoothly.
• Measuring cups and spoons: Essential for accurate ingredient proportions.
• Baking sheet: Lined with parchment paper for easy cookie removal.
• Parchment paper: Prevents sticking and ensures even baking.
• Cooling rack: Helps cookies cool evenly and maintain crisp texture.
• Spatula: Useful for scraping and mixing ingredients.
• Cutting board: Great for chopping nuts if needed.

Stepwise Guide for Mom’s Russian Tea Cakes

Step 1: Warm Up The Oven

Preheat the oven to 375°F.

Cover your baking sheets with parchment paper for easy cleanup and perfect cookie release.

Step 2: Create Creamy Base

In a large mixing bowl, whip softened butter with powdered sugar and vanilla extract until the mixture becomes light and fluffy.

The goal is to create a smooth, creamy texture that will make your cookies melt in your mouth.

Step 3: Blend Dry Ingredients

Gently fold in flour and salt, mixing until everything combines into a soft, consistent dough.

The key is to mix just enough to bring the ingredients together without overworking the dough.

Step 4: Introduce Nutty Crunch

Carefully fold in chopped nuts, distributing them evenly throughout the dough.

If the mixture feels too soft, pop it in the refrigerator for a few minutes to firm up.

Step 5: Shape Delicate Cookies

Roll the dough into small, bite-sized balls using about a tablespoon of mixture for each cookie.

Place them carefully on the prepared baking sheets, leaving a little space between each cookie.

Step 6: Bake To Perfection

Slide the cookies into the preheated oven and bake for 7-8 minutes.

Look for a slight golden brown color on the bottom of the cookies, which signals they’re ready.

Step 7: First Sugar Coating

While the cookies are still warm, gently roll them in powdered sugar.

This first coating will create a delicate, sweet exterior.

Step 8: Cool And Final Dusting

Transfer the cookies to a cooling rack and let them come to room temperature completely.

Once cooled, roll them in powdered sugar once more for an extra-sweet, snow-like finish.

Expert Tips for Russian Tea Cakes

• Refrigerate dough 15-30 minutes if too soft, ensuring easier shaping and preventing spread during baking.
• Use finely chopped pecans or walnuts for traditional flavor, or swap with almonds for a different twist.
• Use a sifter or fine-mesh strainer for even, light sugar dusting that looks professionally finished.
• Let cookies cool slightly before first sugar roll to help coating stick better without breaking delicate texture.
• Store in airtight container with parchment between layers to maintain powdery exterior and keep cookies fresh for up to a week.

Fun Ways to Mix Up Mom’s Russian Tea Cakes

• Gluten-Free Version: Replace wheat flour with almond or coconut flour for a celiac-friendly option. Ensure all ingredients are certified gluten-free.
• Vegan Adaptation: Swap butter with coconut oil or vegan margarine. Use plant-based powdered sugar and chopped almonds or pecans instead of traditional nuts.
• Low-Sugar Alternative: Substitute powdered sugar with monk fruit sweetener or stevia blend. Use less sugar in coating and reduce overall sweetness while maintaining texture.
• Chocolate Chip Variation: Mix mini chocolate chips into the dough before chilling. Roll in cocoa-powdered sugar mixture for extra flavor complexity.

Serving Mom’s Russian Tea Cakes with Charm

• Winter Wonderland Plating: Dust these delicate cookies on a white ceramic plate, creating a snowy landscape effect with extra powdered sugar sprinkled around.
• Festive Tea Companion: Serve alongside a warm cup of chai or Earl Grey tea, allowing the nutty cookies to complement the rich beverage's aromatic profile.
• Holiday Gift Packaging: Nestle cookies in clear cellophane bags tied with rustic twine, adding a handmade gift tag for a personal touch perfect for seasonal sharing.
• Dessert Centerpiece: Arrange cookies in a circular pattern on a decorative silver tray, creating an elegant display that highlights their delicate powdered coating.

Storing Mom’s Russian Tea Cakes

• Store in airtight container for up to 5 days, keeping cookies between parchment layers to prevent sticking.
• Wrap tightly in plastic wrap, then place in freezer bag. Freeze up to 3 months. Thaw at room temperature for 1-2 hours before serving.
• Heat individual cookies for 10-15 seconds on low power to restore softness. Avoid overheating to maintain delicate texture.
• Let cookies sit uncovered for 30 minutes to restore original crispness. Dust with fresh powdered sugar before serving for renewed appearance.

FAQs

• What are Russian Tea Cakes also known as?

These delicate cookies are also called Mexican Wedding Cookies or Snowball Cookies, depending on the region and family tradition.

• Can I use different types of nuts?

Yes, while the classic recipe uses walnuts, you can easily substitute with pecans, almonds, or even hazelnuts for a unique flavor twist.

• Why do I roll the cookies in powdered sugar twice?

The first roll while warm helps the sugar stick better, and the second roll after cooling creates a beautiful, thick snow-like coating that gives the cookies their signature look.

• How do I prevent the cookies from crumbling?

Make sure to handle the cookies gently when rolling in sugar, and let them cool completely before the second sugar coating to help them hold their shape.

Mom’s Russian Tea Cakes Recipe

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4.9 from 19 reviews

• Total Time: 28 minutes
• Yield: 24 1x

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Description

Russian tea cakes transport dessert enthusiasts into a world of buttery, nutty bliss. Delicate powdered sugar-coated cookies melt effortlessly, revealing rich almond and walnut notes that connect you to cherished family traditions.

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Ingredients

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Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped nuts (pecans, walnuts or almonds)

Fat and Sweeteners:

• 1 cup unsalted butter, softened (226 grams)
• 1/2 cup powdered sugar (60 grams)
• Extra powdered sugar for rolling

Flavor Enhancers:

• 1 teaspoon vanilla extract

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Instructions

1. Prepare workspace by heating oven to 375°F and lining baking sheets with parchment paper for easy cookie removal.
2. Create smooth dough by creaming butter with powdered sugar and vanilla until light and airy, then gently incorporate flour and salt until fully integrated.
3. Enhance texture by folding in finely chopped nuts, ensuring even distribution; refrigerate mixture briefly if consistency feels too soft.
4. Craft uniform cookies by rolling dough into compact, one-tablespoon spheres and positioning them evenly across prepared baking sheets.
5. Bake cookies in preheated oven for 7-8 minutes, watching carefully until edges turn delicately golden and bottoms develop a subtle bronze hue.
6. Immediately after removing from oven, while cookies remain warm, delicately coat each piece in a generous layer of powdered sugar for initial sweet coverage.
7. Transfer cookies to wire cooling rack, allowing them to reach room temperature and set completely.
8. Once fully cooled, perform final powdered sugar dusting, creating a luxurious, snow-like exterior that enhances visual appeal and adds extra sweetness.

Notes

• Chill the dough for 30 minutes to prevent spreading and ensure a compact, melt-in-your-mouth texture.
• Use room temperature butter for smoother mixing and better cookie consistency.
• Toast nuts beforehand to enhance their nutty flavor and add depth to the cookies.
• Customize by swapping pecans or walnuts with almonds or hazelnuts for a unique twist.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Russian

Nutrition

• Serving Size: 24
• Calories: 120
• Sugar: 3 g
• Sodium: 30 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg