Description
Buttery, nutty, crumbly cookies rolled in powdered sugar Russian tea cakes are a classic holiday favorite that’s simple to make, naturally gluten-free adaptable, and perfect with a cup of tea or coffee.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– ½ cup powdered sugar (for dough)
– 1 teaspoon vanilla extract
– 2¼ cups all-purpose flour
– ¾ cup finely chopped walnuts
– 1 cup powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened butter and ½ cup powdered sugar until light and creamy.
- Mix in vanilla extract.
- Add flour and mix on low speed just until a soft dough forms.
- Stir in finely chopped walnuts until evenly distributed.
- Scoop dough by tablespoonfuls and roll into 1-inch smooth balls.
- Place balls about 1 inch apart on prepared baking sheets.
- Bake for 10–12 minutes, until set and bottoms are pale golden (tops should not brown).
- Let cool on the baking sheet for 2 minutes, then roll warm cookies in powdered sugar.
- Transfer to a wire rack to cool completely.
- Once fully cooled, roll each cookie a second time in powdered sugar for a thick, snowy finish.
Notes
– Use softened (not melted) butter to prevent spreading.
– Chill dough balls 10–15 minutes before baking if your kitchen is warm.
– For nut-free: substitute walnuts with sunflower seeds or omit entirely.
– For gluten-free: use certified gluten-free all-purpose flour.
– For vegan: use plant-based butter and ensure sugar is vegan-friendly.
– Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Re-roll in sugar after thawing if needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Traditional Holiday)
Nutrition
- Serving Size: 1 cookie
- Calories: ~90
- Sugar: 5g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg