If you’re searching for a delightful, melt-in-your-mouth treat that brings warmth and nostalgia straight from the heart of home baking, look no further than Mom’s Russian Tea Cakes Recipe. These tender, nutty cookies coated in a snowy layer of powdered sugar are more than just a tea-time favorite—they’re a timeless tradition that fills your kitchen with irresistible aromas and your heart with cozy memories. Simple yet irresistibly rich, this recipe has been a cherished staple for generations, and once you try it, you’ll understand why it’s a perennial favorite for holidays and everyday moments alike.
Ingredients You’ll Need
These straightforward ingredients come together to create the perfect balance of buttery richness, nutty texture, and a sweet finish. Each component plays a crucial role in achieving the tender crumb and signature powdered sugar coating that define Mom’s Russian Tea Cakes Recipe.
- 1 cup (226g) unsalted butter (softened): Provides the luscious, creamy base for a tender texture and rich flavor.
- ½ cup (57g) powdered sugar: Adds subtle sweetness inside the dough and contributes to the iconic outer dusting.
- 1 teaspoon vanilla: Infuses the cookies with a warm, aromatic hint that elevates every bite.
- 2 ¼ cups (279g) all-purpose flour: Creates the structure of the cookie, ensuring a soft yet sturdy base.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors perfectly.
- ¾ cup finely chopped nuts (pecans, walnuts, or almonds): Adds a delightful crunch and nutty depth to every crumbly bite.
- Powdered sugar for rolling: The signature finishing touch that gives these tea cakes their delicate, snowy coat.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Mom’s Russian Tea Cakes Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 375°. Make sure to line two cookie sheets with parchment paper—this helps the cookies bake evenly and makes cleanup a breeze. Getting your oven and trays ready means you’re off to an effortless start.
Step 2: Mix the Basic Ingredients
Use an electric mixer to beat the softened butter with ½ cup powdered sugar and vanilla until the mixture is light and fluffy. This step is crucial because it creates air pockets that lead to those tender, delicate cookies you’re aiming for. Once fluffy, gradually add the flour and salt, mixing just until the dough comes together without overworking it.
Step 3: Add the Nuts
Fold in the finely chopped nuts—pecans, walnuts, or almonds are all fantastic choices—using a spatula or wooden spoon. The nuts add a pleasant crunch that contrasts the tender crumb beautifully. If your dough feels too soft to handle, pop it in the fridge for a bit to firm up.
Step 4: Shape the Cookies
Using a tablespoon, scoop uniform balls of dough and place them a couple of inches apart on your prepared cookie sheets. This sizing gives every cookie a perfect, bite-sized balance of softness and nuttiness.
Step 5: Bake and Roll in Powdered Sugar
Bake your cookies for 7 to 8 minutes, just until the bottoms start to turn a slight golden brown. Don’t overbake, as you want them tender, not crisp. Take them out and let them cool just enough to handle. Then roll each warm cookie in powdered sugar, coating them evenly. As they cool, you might want to roll them again for that signature snowy finish.
Step 6: Let Cool and Store
Transfer your sugared cookies to a rack to cool completely. Once cool, they’re ready to be enjoyed immediately or stored for later. Mom’s Russian Tea Cakes Recipe is perfect for making ahead or freezing, which we’ll dive into next.
How to Serve Mom’s Russian Tea Cakes Recipe
Garnishes
While these tea cakes are stunning as is, you can elevate their presentation with a simple dusting of extra powdered sugar just before serving to enhance their snowy appearance. For a festive touch, sprinkle some crushed pistachios on top or even a dash of cinnamon sugar for added warmth and color contrast.
Side Dishes
These cookies pair wonderfully with a hot cup of tea, coffee, or even spiced hot chocolate. They’re a superb little sweet bite alongside a refreshing fruit salad or a creamy dessert like panna cotta. Their nutty richness beautifully complements lighter sides that balance sweetness with freshness.
Creative Ways to Present
Consider arranging the tea cakes on a tiered serving tray for elegant gatherings. Wrapping a few in small parchment bags tied with twine makes for a thoughtful homemade gift. For celebrations, stack them in a mason jar or decorate a cookie platter with edible flowers and fresh herbs to add an unexpected burst of color and charm.
Make Ahead and Storage
Storing Leftovers
Mom’s Russian Tea Cakes keep beautifully when stored in an airtight container at room temperature for up to four days. Storing them properly ensures they stay soft and fresh without losing their signature powdery coating.
Freezing
If you want to make these ahead of time or keep them longer, freeze the cookies both before and after baking. For unbaked dough balls, freeze on a tray until firm, then transfer to a freezer-safe bag. Baked cookies freeze well in an airtight container for up to three months. Thaw at room temperature and re-roll with powdered sugar if needed.
Reheating
Though best enjoyed fresh, if you want to warm the cookies slightly, place them in a low oven (about 300°F) for 5 minutes. Avoid microwaving as it can change the texture. Light warming can revive some of their fresh-baked magic and fragrance.
FAQs
Can I use different nuts in Mom’s Russian Tea Cakes Recipe?
Absolutely! Pecans, walnuts, or almonds each bring their unique flavor and texture, so feel free to pick your favorite or mix them to personalize the cookies to your taste.
Why are my Russian Tea Cakes crumbly?
These cookies are meant to have a tender, crumbly texture, but if they’re falling apart too much, it could be from overbaking or too much flour. Be gentle when mixing and watch the baking time closely to keep them perfectly soft.
Is it necessary to roll the cookies in powdered sugar twice?
Rolling once while the cookies are warm helps the sugar stick well, and a second roll after they cool enhances their classic powdery look. This step is traditional but optional depending on your preference.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend suited for baking. Just make sure it’s a 1:1 replacement to maintain the right texture in Mom’s Russian Tea Cakes Recipe.
How long do Russian Tea Cakes last?
Stored in an airtight container, these cookies last about four days at room temperature and up to three months if frozen, making them a perfect make-ahead treat for any occasion.
Final Thoughts
Mom’s Russian Tea Cakes Recipe is the kind of classic cookie that feels like a warm hug in every bite. Whether you’re sharing them with family during the holidays or indulging during a quiet afternoon, these nutty, buttery delights will quickly become a beloved staple in your baking repertoire. So roll up your sleeves, gather your ingredients, and let these timeless treats fill your home with joy and sweet memories.
PrintMom’s Russian Tea Cakes Recipe
Mom’s Russian Tea Cakes are tender, buttery cookies coated in powdered sugar, featuring finely chopped nuts for a delightful crunch. These traditional cookies bake quickly to a light golden bottom and are perfect for holiday gatherings or anytime you crave a classic, melt-in-your-mouth treat.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 35 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ½ cup (57g) powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (279g) all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped nuts (pecans, walnuts, or almonds)
For Rolling
- Powdered sugar for rolling the baked cookies
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Prepare Dough: Using an electric mixer, cream together the softened butter, ½ cup powdered sugar, and vanilla extract until the mixture becomes fluffy. Gradually blend in the all-purpose flour and salt until the dough forms. Stir in the finely chopped nuts by hand. If the dough feels too soft to handle, chill it briefly until manageable.
- Form Cookies: Scoop the dough into 1 tablespoon-sized balls and place them on the prepared cookie sheets, spacing them to allow for slight spreading.
- Bake: Bake the cookies for 7-8 minutes, or until the bottoms are just beginning to turn a light golden brown. Remove from oven and let cool for about a minute, enough so you can handle them without breaking.
- Coat with Sugar: Place powdered sugar in a small bowl. Roll each warm cookie in the powdered sugar to coat thoroughly. This adds the signature sweet, snowy outer layer.
- Cool and Serve: Transfer the coated cookies to a wire rack to cool completely. For an extra sugary finish, re-roll the cookies in powdered sugar once cooled. These cookies can be frozen or prepared up to four days in advance for convenience.
Notes
- If your dough is sticky or too soft, chilling it for 15-30 minutes makes it easier to handle.
- You can use pecans, walnuts, or almonds—choose your favorite or a mix for different textures.
- Rolling the cookies twice in powdered sugar, warm and cooled, enhances their sweet coating and appearance.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
