Russian Tea Cakes Recipe (2024)

| Updated | Heather Warburton

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This Russian Tea Cakes Recipe creates melt in your mouth buttery cookies that have pecans and are rolled in powdered sugar. A classic holiday cookie to share with everyone you love!

This recipe is super simple, requires very minimal ingredients and are quick to make. These cookies are great to make for the holidays because they can be made ahead of time and frozen until needed. A perfect cookie for cookie exchanges or cookie gift boxes!

My kids love to call these cookies snowballs because obviously they look like snowballs. They are often also called Mexican wedding cakes. Whatever you want or do call them, there is no denying how popular they are around the holidays.

Russian Tea Cakes Recipe (1)

Russian Tea Cakes Recipe Ingredients

Substitution Suggestions:

  • Salted Butter: Feel free to use unsalted butter, but add ¼ teaspoon of salt to the cookie dough.
  • Pure Vanilla Extract: If you like you can substitute with almond extract for a different flavor profile. Or use half vanilla and half almond. Also, use pure extracts, not imitation. The imitation leaves an unpleasant after taste to baked goods.
  • Finely Chopped Pecans: Our favorite way to enjoy these cookies are with pecans, but they are also really good with walnuts, almonds, macadamia nuts and pistachios. Use your favorite! Or if you want them nut free use mini chocolate chips or finely chopped chocolate.
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How to Make Easy Russian Tea Cakes

  1. In a stand mixer or with hand beaters, cream together the softened butter, ½ cup powdered sugar and vanilla extract.
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  • Russian Tea Cakes Recipe (4)
  1. Add the flour and finely chopped pecans and mix on low until it starts to form a dough that will stick together. This can take a few minutes.
  2. Using a small cookie scoop or tablespoon, scoop dough and place 1 inch apart on parchment lined cookie sheets.
  3. Then roll the scoops into smooth balls.
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  1. Bake in a preheated 400°F oven for 10-12 minutes until cookies are set and the bottoms are just golden brown. The tops should not be browned.
  2. Let cookies cool on pan for 5 minutes, then roll in powdered and place on wire rack or cooled sheet pan.
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  • Russian Tea Cakes Recipe (8)
  1. Let cookies cool completely and then roll again in powdered sugar.
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Tips for Making Russian Tea Cakes

  • Fluff your flour before measuring. Then spoon and level the flour to measure. I say this all the time, but it is so important. Especially in this cookie recipe. Too much flour will make the cookies crumbly.
  • Chop the pecans fine. Fine, small pieces will help the dough come together a lot easier and hold together a lot better.
  • The dough will take a few minute to come together in the stand mixer. Just let it keep mixing on low until the dough starts to form and stick together.
  • Don't let the cookies cool for more than 5 minutes. They need to still be warm when rolled in powdered sugar the first time so the sugar will stick to the cookie.

Storing Cookies

Storing: Store cookies in an air tight container between layers of wax paper. Store them for up to 5 days on the counter.

Freezing: These cookies freeze so well! Place the finished cookies in a freezer safe air tight container between layers of wax paper. Label, date and freeze. The cookies will last up to 4 month (sometimes longer) in the freezer.

Thawing: To thaw cookies, place them on the counter at room temp for a few hours. Or you can place them frozen right on the cookie tray and let them thaw while you wait for your guests to arrive!

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FAQs About Russian Tea Cakes

What is the difference between Mexican Wedding Cakes and Russian Tea Cakes?

There really isn't a difference. Both cookies are a butter shortbread cookies with nuts that are rolled in powdered sugar.

Why did my Russian Tea Cakes go flat?

Most common issue is the measuring of ingredients. Make sure the flour and powdered sugar is fluffed before measuring. Spoon and level them to measure. Also, make sure the butter isn't melted or too warm when making the dough. The butter should just be softened to the touch.

Why do they call them tea cakes?

The most common theory for why they are called tea cakes is the cookies were served with afternoon tea.

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More Holiday Cookie Recipes:

  • Raspberry Almond Thumbprint Cookies
  • Chewy Molasses Cookies
  • Sugar Cookie Cut Outs
  • Peanut Butter Temptations
  • Gingerbread People
  • Italian Almond Cookies
  • Butter Spritz Cookies
  • Frosted Pumpkin Drop Cookies
  • Monster Cookies
  • Chocolate Peppermint Drop Cookies
  • Confetti Sugar Cookies

Print Recipe Pin Recipe

4.60 from 5 votes

Russian Tea Cakes Recipe

This Russian Tea Cakes Recipe creates melt in your mouth buttery cookies that have pecans and are rolled in powdered sugar. A classic holiday cookie to share with everyone you love!

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Plus Cooling: 5 minutes minutes

Servings: 48 cookies

Ingredients

Instructions

  • Preheat oven to 400°F and line 2 cookie sheets with parchment paper.

  • In a stand mixer or with hand beaters, cream together the butter, ½ cup powdered sugar and vanilla extract until creamy.

  • Add flour and pecans, mix on low until the dough starts to form and stick together. It can take a few minutes.

  • Using a small cookie scoop or tablespoon, scoop dough and place 1 inch apart on cookie sheets.

  • Roll the scoops into smooth balls.

  • Bake cookies for 10-12 minutes until cookies are set and the bottoms are golden brown. Tops should not be browned.

  • Let cookies cool on pan for 5 minutes, then roll in powdered sugar and set on wire rack or cooled sheet pan.

  • Let cookies cool completely and then roll in powdered sugar again.

Nutrition

Serving: 1cookie | Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Reader Interactions

Comments

  1. Rita says

    I just tried these, and they are very crumbly. I tasted them and they taste like flour. Help what did I do wrong..

    Reply

    • Heather Warburton says

      It sounds like there may be too much flour. Fluff flour and spoon it into measuring cup and level off. Also, the nuts should be chopped fine. The dough is crumbly at first but will come together. I hope that helps!

      Reply

  2. Robert Potter says

    Russian Tea Cakes Recipe (17)
    This is a very simple recipe but one to not overlook being accurate with your measurements. I have my 2nd batch of the day in the oven our dog helped me drop the very hot 1st pan full on the floor reason for 2nd batch. Yes making again they are that good.

    Reply

    • Heather Warburton says

      I'm so glad you like them!

      Reply

Leave a Reply

Russian Tea Cakes Recipe (2024)

FAQs

Why are they called Russian tea cakes? ›

Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian samovars (tea urns).

Why are cookies called tea cakes? ›

Outside the South, the words “tea cake” mean any cake served with tea. But to Southerners, tea cakes are more than that. They are the nostalgic cookies—crispy and golden around the edges, soft and cake-like inside—that are perfect for tea, or just about anything else you choose to drink.

What are tea cakes made of? ›

Tea cakes are soft roll-out cookies that are tender, chewy and pleasantly dense. They are a cookie with a cake-like texture. The ingredients are very simple (flour, sugar, butter, milk, nutmeg, and eggs), and the gentle flavor of nutmeg is what makes these so special.

What are tea cakes in the UK? ›

England. In most of England, a teacake is a light, sweet, yeast-based bun containing dried fruits, most usually currants, sultanas or peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside.

What is Louisiana Russian cake? ›

Russian Cake is prepared by mixing our almond cake, gold cake and devil's food cake with raspberry jelly, rum flavor and a hint of anise oil (licorice flavor). It is then topped with buttercream and nonpareils (aka sprinkles).

Why do they call them Mexican wedding cookies? ›

It could be a coincidence, but no one knows for sure," Parra explains. Most assume the cookie's name is due to its occasional appearance at some Mexican weddings.

Why is it called Texas cake? ›

The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it's called "Texas" sheet cake, while others claim the name comes from the fact that it's the size of Texas. Regardless of its origins, this cake is truly a crowd-pleaser.

What is a Chinese tea cake? ›

Compressed tea, called tea bricks, tea cakes or tea lumps, and tea nuggets according to the shape and size, are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed into block form.

Are tea cakes African American? ›

Tea cakes are an integral part of African American food culture. Originating over 250 years ago, these cookies were a recipe passed down verbally through generations. In fact, one of America's earliest tea cakes were the Edenton Tea Party Cakes.

What is Princess cake made of? ›

Swedish Princess Cake (Prinsesstårta) is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Princess Cake has been on my baking bucket list for ages.

Why are my tea cakes dry? ›

Adding extra flour for rolling can result in a drier, cracked tea cake and we want a smooth, pretty, tender, fluffy, picture-perfect tea cakes! Chill the dough. Cold dough is what you want! Chilling the dough will keep the tea cakes from spreading too much in the oven and getting all weird shaped.

What are wedding cakes made of? ›

Modern pastry chefs and cake designers use various ingredients and tools to create a cake that usually reflects the personalities of the couple. Marzipan, fondant, gum paste, buttercream, and chocolate are among the popular ingredients used. Cakes range in price along with size and components.

What is a British wedding cake? ›

The traditional recipe for an English wedding cake is a fruit cake. This type of cake has a long shelf life. In fact, a tier of the wedding cake is often saved for the Christening of the couple's future offspring.

What is a fairy cake in England? ›

Fairy cakes are not, as their name might imply, themed cakes designed and decorated to the liking of fantasy and sci-fi fans. They are, simply stated, smaller versions of cupcakes. They're widely popular in the UK, and tend not to pile on the icing in the same way that American bakers do with cupcakes.

What's another name for tea cakes? ›

What is another word for teacake?
huffkinsweet bread roll
currant teacakeraisin bread
raisin bunsweet bun

Why is black tea called Russian tea? ›

As you can probably guess, this drink originated in Russia dating all the way back to the early 1800s. It was traditionally composed of black tea with lemon and sugar, orange and pineapple juices, cinnamon, clove, honey, and lemon or orange wedges for garnish.

What is the origin of Russian honey cake? ›

Apparently the first honey cake was created in the 1820s by a personal Chef of the Russian Tsar Alexander I. Honey was a very important ingredient in Russian gastronomy dating back to pagan times. They used it as a natural sweetener long before sugar was available to make cakes, biscuits…

What is the national cake of Russia? ›

Standing tall with at least eight tiers (and sometimes more than 20) of alternating layers of pastry and custard, the Napoleon cake has become a national Russian dish, inspired by the French mille-feuille.

What is tea called in Russia? ›

Tea was brought to Russia from Northern China, where it was called 'cha-i' or 'cha-e', that is why in Russia the drink got the name 'chay' (tea). Originally, though, in Russian records, tea was often called 'the Chinese herb' or 'the Chinese dry herb'.

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