Your Go-To Easy Russian Tea Cakes Recipe (6 Ingredients!!)
This easy Russian cake recipe is all about combining a few pantry staples—like butter, flour, and powdered sugar—to create a cake-like cookie that’s both nostalgic and irresistible. Plus, the added crunch from finely chopped nuts makes every bite special. It’s the kind of recipe you’ll come back to every time you need a reliable and tasty treat!
Ingredients
Instructions
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Preheat the Oven
Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper for easy cleanup.
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Make the Dough
In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, around 2-3 minutes. Add the vanilla extract and mix until fully combined.
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Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until the dough comes together. The dough will be soft, but not sticky. Stir in the finely chopped walnuts or pecans until evenly distributed.
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Form the Cookies
Scoop out 1-inch balls of dough (about a tablespoon-sized portion) and roll them between your hands. Place the dough balls about 2 inches apart on your prepared baking sheets.
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Bake the Cookies
Bake the cookies in your preheated oven for 8-10 minutes, or until the edges are set but not browned. Keep an eye on them to make sure they don’t overbake. Once they’re ready, remove from the oven and let them cool for about 5 minutes on the baking sheets.
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Roll in Powdered Sugar
While the cookies are still warm (but not too hot to handle), gently roll each one in powdered sugar to coat. Place the coated cookies on a wire rack to cool completely.
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Roll Again for Extra Coating
Once the cookies have cooled, give them one more roll in powdered sugar for that classic, snowy look. This second coating will stick nicely now that the cookies are cooler.
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Serve and Enjoy!
Your Russian tea cakes are now ready to enjoy! They’re perfect for holiday gatherings, afternoon tea, or as a simple sweet treat any time.
Note
- If your dough feels too soft to handle, refrigerate it for 15-20 minutes before rolling. This helps the cookies keep their shape.
- If you're not a fan of walnuts or pecans, you can use almonds or even leave the nuts out entirely.
- For a thicker powdered sugar coating, wait until the cookies cool slightly before rolling them for the second time.
