What is a Russian Tea Cake? I always make these around the holidays, and the smell alone is enough to transport me back to childhood Christmases at my grandma’s house. Think of them as the sophisticated cousin of a snickerdoodle – buttery, nutty, and coated in a generous blanket of powdered sugar. Is this **Russian Tea Cake recipe** good?

What is a Russian tea cake?

Russian Tea Cakes, sometimes called Mexican Wedding Cookies, are small, round cookies known for their delicate, crumbly texture and nutty flavor. Think of them as tiny snowballs of pure deliciousness! It’s essentially a shortbread cookie, enriched with finely chopped nuts (usually pecans or walnuts) and generously rolled in powdered sugar while still warm. The name “Russian Tea Cakes” probably came about because they were traditionally served with tea, especially during festive occasions. I make them all year round because they are so good. They’re simple, comforting, and oh-so-satisfying. The perfect little treat to brighten any day.

Why you’ll love this recipe?

What are some of my favorite Russian Tea Cake recipes? What’s a symphony of flavors that dance on your tongue? What I love most about this is how deceptively easy they are to make. Don’t let the elegant appearance fool you; this recipe requires minimal effort and only a handful of ingredients. Even if you’re a baking novice, you can nail these. Plus, the ingredients are super budget-friendly, so you can whip up a batch without breaking the bank. I always have most of these ingredients on hand, which is a lifesaver when I need a quick and delicious treat. And let’s talk versatility! What are some of the best gifts for a potluck? What are some of my favorite Christmas cookies?

How do I make Russian Tea Cakes?

Quick Overview

How do I make Russian Tea Cakes? What’s the process of creaming butter and sugar, adding in flour and nuts, rolling the dough into little balls, baking them until they’re just lightly golden, and coating them with powdered sugar? How do you bake a cookie? It’s a really simple process that’s also kind of fun, especially if you get the kids involved.

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened: Make sure it’s softened but not melted, otherwise the cookies will spread too much.
• 1/2 cup powdered sugar, plus more for coating: This is what gives them that delicate sweetness and melt-in-your-mouth texture.
• 1 teaspoon Vanilla Extract: Adds a lovely warmth and depth of flavor.
• 2 1/4 cups all-purpose flour: I always use unbleached all-purpose flour for the best results.
• 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
• 1 cup finely chopped pecans or walnuts: I prefer pecans, but walnuts work just as well. Make sure they’re finely chopped so they incorporate evenly into the dough.

What is the best step by step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents cookies from sticking and makes cleanup a breeze. I always do this first so the oven is ready to go when the dough is ready.

Step 2: Cream Butter & Sugar

In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want the mixture to be pale and airy – this is what gives the cookies their tender texture.

Step 3: Add Vanilla

I always use pure vanilla extract for the best flavor, but imitation vanilla will work in a pinch.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the dough.

Step 5: Gradually Add Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix – this will make the cookies tough. The dough should be soft and slightly crumbly.

Step 6: Stir in Nuts

Stir in the finely chopped pecans or walnuts until evenly distributed throughout the dough.

Step 7: Shape into Balls

Roll dough into 1-inch balls. Place the balls on the prepared baking sheet, about 1 inch apart.

Step 8: Bake

Bake for 12-15 minutes, or until the tops are slightly golden brown on the bottom. Keep a close eye on them, as they can burn easily.

Step 9: Cool Slightly

Let the cookies cool on the baking sheet for a few minutes before rolling them in powdered sugar. This allows them to firm up slightly so they don’t fall apart.

Step 10: Coat in Powdered Sugar

While cookies are still warm, roll them in powdered sugar until they are completely coated. Place them on a wire rack to cool completely.

Step 11: Double Coat (Optional)

Once the cookies are completely cool, roll them in powdered sugar again. This gives them that signature snowy appearance and an extra layer of sweetness. This is my favorite part!

Step 12: Serve & Enjoy

Russian Tea Cakes: Serve with a cup of coffee, tea, or milk. They’re perfect for snacking, gifting, or serving at holiday gatherings.

What should I serve it with?

Russian Tea Cakes are incredibly versatile and pair well with a variety of beverages and accompaniments. Here are some of my favorite serving suggestions:

For Breakfast:These cookies are great with a strong cup of black coffee. The buttery sweetness of the cookies perfectly complements the bitterness of the coffee. What are some of the best ways to serve fresh berries on a plate?

For Brunch:Serve them alongside mimosas or sparkling cider for a festive brunch spread. They also pair well with cheese and fruit platter. I love to serve them with different cheeses, like brie, goat cheese, and cheddar.

As Dessert: After dinner, these are perfect with a glass of dessert wine, like port or sherry. They also pair well with vanilla Ice Cream or whipped cream. My family loves when I serve these after a big holiday meal.

For Cozy Snacks:On a chilly evening, there’s nothing better than curling up with a cup of tea and a plate of Russian Tea Cakes. They’re the Ultimate Comfort Food! For extra cozy vibes, I like to light a fire and read a book.

My family tradition is to make a big batch of these every Christmas Eve and leave them out for Santa (along with a glass of milk, of course). It’s a tradition that my kids look forward to every year.

How do I make a Russian Tea Cake?

After making countless batches of these **Russian Tea Cakes**, I’ve learned a few tricks that can help you achieve cookie perfection.

Butter Softening: Make sure your butter is properly softened. It should be soft enough to press your finger into easily, but not melted. If the butter is too soft, the cookies will spread too much. I usually take the butter out of the fridge about an hour before I start baking.

Nut Fineness:I like to use a food processor to chop the nuts, but you can also do it by hand.

Mixing Advice:Don’t overmix the dough. Overmixing will develop gluten in the flour, which will make the cookies tough. Mix until just combined. I always mix on low speed to avoid overmixing.

Size Consistency:Use a cookie scoop to ensure that all of your cookies are the same size. This will help them bake evenly. If you don’t have a cookie scoop, use a tablespoon.

Baking Tips:Don’t overbake cookies. They should be lightly golden brown on the bottom, but still pale on top. Overbaked cookies will be dry and crumbly. I always check them a few minutes before the suggested baking time.

Sugar Coating Timing:If you roll cookies in powdered sugar while they are still warm, this allows the sugar to adhere to the cookies more easily. If the cookies are too cold, the sugar will not stick as well. What is the one thing I learned the hard way? I waited until they were cold, and the sugar just wouldn’t stick properly.

Sugar Variations:Experiment with different flavors of powdered sugar. You can add a pinch of cinnamon, nutmeg, or even cocoa powder to the powdered sugar for a unique twist. I’ve tried adding a little bit of instant espresso powder, and it was delicious!

What are the Storing and Reheating Tips?

Russian Tea Cakes are best enjoyed fresh, but can also be stored for later. Here’s how to store them to maintain their flavor and texture.

Room Temperature:Can you store cookies in an airtight container at room temperature for up to 3 days? I usually put a piece of parchment paper between layers to prevent them from sticking together.

Refrigerator Storage: How do you For longer storage, you can refrigerate the cookies in an airtight container for up to 1 week. Let them come to room temperature before serving. The refrigerator can dry them out a bit, so I recommend adding a slice of bread to the container to help maintain moisture.

How do I use a freezerTo freeze cookies, place them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer-safe container or bag. Can you freeze them for up to 2 months?

What is Glaze Timing Advice?If you plan to freeze cookies, it’s best to wait until they have thawed to roll them in powdered sugar. This will prevent the sugar from becoming clumpy or dissolving in the freezer. I always do this when I freeze them, and they taste just as good as fresh!

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Final Thoughts

What is your favorite recipe for Russian Tea Cakes? What’s not to love about powdered sugar? If you’re looking for a simple yet elegant treat that will impress your family and friends, look no further. If you enjoy this recipe, be sure to check out my other cookie recipes, like my classic Chocolate Chip Cookies or my peanut butter blossoms. How do you make a Russian Tea Cake?