Russian Tea Cakes

I still remember the first time I baked Russian Tea Cakes. I was a little skeptical because they looked so plain—just round cookies dusted in powdered sugar.

But the moment I bit into one, I understood why people love them so much. They’re soft, buttery, and crumble the second they touch your tongue, with tiny bits of nuts giving that perfect crunch in between.

Honestly, it felt like eating sweet snow that melts in your mouth.

What I love most about these cookies is how effortless they are to make. No fancy techniques, no complicated steps—just a few basic ingredients that come together so beautifully.

And every time I bake them, my kitchen fills with that warm, nutty smell that makes me smile before the first batch even comes out of the oven.

For me, Russian Tea Cakes are more than cookies—they’re little bites of nostalgia.

They remind me of cozy evenings, sharing a plate of them with family, and sneaking one more when nobody’s watching. Simple, sweet, and unforgettable.

Table of Contents

Russian Tea Cakes Recipe

Ingredients

1 cup (226 g) unsalted butter, softened to room temperature
½ cup (60 g) powdered sugar, plus more for rolling and dusting
1 teaspoon pure vanilla extract
2 ¼ cups (280 g) all-purpose flour
¼ teaspoon fine salt
¾ cup (90 g) finely chopped pecans or walnuts

Instructions

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer until smooth and creamy. This should take about 1 minute.
Add in ½ cup powdered sugar and vanilla extract. Beat again until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed.
Sift the flour and salt together in a separate bowl, then gradually add it to the butter mixture. Mix on low speed until just combined; the dough will look crumbly but should hold together when pressed.
Stir in the finely chopped nuts with a spatula until evenly distributed throughout the dough.
Scoop about 1 tablespoon of dough at a time and roll it between your palms into a smooth ball. Place each ball onto the prepared baking sheet, leaving about 1 inch between them.
Bake for 12–14 minutes, or until the bottoms are just lightly golden. The tops should remain pale and rounded.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. They should still be warm but firm enough to handle.
While warm, roll each cookie gently in powdered sugar until fully coated. Place them on a wire rack to cool completely.
Once the cookies are completely cool, roll them again in powdered sugar for a perfect snowy finish.
Store in an airtight container at room temperature for up to 1 week. The flavor deepens after the first day, making them even more delicious.

How Do I Keep Russian Tea Cakes From Being Too Dry?

Dryness usually happens if the dough has too much flour or if the cookies bake for too long. To keep them soft and melt-in-the-mouth:

Measure flour correctly: Always spoon and level the flour instead of packing it tightly into the cup.
Use room-temperature butter: Soft butter blends smoothly and keeps the dough moist.
Don’t overbake: Take them out when they are set and just lightly golden on the bottom.
Rest before rolling in sugar: Let them sit for a few minutes after baking so the texture stays tender.

Why Do Russian Tea Cakes Crumble So Easily?

These cookies are naturally crumbly because they don’t have eggs to bind them. But if they fall apart too much:

Mix dough just enough: Overmixing can make them crack or crumble more than needed.
Let them cool a little before moving: Handle them gently while still warm, since they firm up as they cool.
Chill dough before baking: This helps the cookies hold their shape better.

How Do I Stop The Powdered Sugar From Melting Off?

Powdered sugar sometimes disappears into the cookie. To keep that snowy look:

Coat twice: Roll cookies once while warm, then again when fully cooled.
Use fresh powdered sugar: Older sugar may clump or dissolve faster.
Cool completely before storing: Trapped steam can make sugar melt away.

Can I Make Russian Tea Cakes Without Nuts?

Yes, you can still enjoy them even without nuts. Here’s how:

Skip the nuts completely: The cookies will still be buttery and soft.
Replace with seeds: Finely ground sunflower or pumpkin seeds give a similar texture.
Use shredded coconut: This adds a light chewiness and mild sweetness.

Can I Make Russian Tea Cakes Ahead Of Time?

Yes, they are great for making early, especially for holidays or parties:

Unbaked dough: Shape into balls, freeze, and bake later.
Baked cookies: Store in a tin for several days and re-roll in sugar before serving.

Can Russian Tea Cakes Be Frozen?

Freezing keeps them fresh for weeks. Just remember these tips:

Freeze unbaked dough: Shape into balls, freeze on a tray, then store in a bag.
Freeze baked cookies: Let them cool fully, then layer between parchment in an airtight container.
Refresh with sugar after thawing: Dust lightly again before serving.

How Do I Store Russian Tea Cakes For The Holidays?

They stay fresh if stored the right way:

Airtight tin or jar: Keeps them crisp and powdery.
Cool, dry place: Store at room temperature for up to a week.
Separate layers with parchment: Prevents cookies from sticking together.