Classic Buttery Russian Tea Cakes

These Russian Tea Cakes are the kind of old-fashioned holiday cookie that earns a permanent place in the recipe box. Each little snowball is buttery, tender, and delicately crumbly, with finely chopped walnuts adding just enough nutty flavor and texture. A generous coating of powdered sugar melts slightly against the cookie before leaving that classic snowy finish.

I especially like how uncomplicated this recipe is. There are no eggs, no chilling time, and no elaborate decorating; just a short ingredient list and a straightforward dough that comes together quickly. They are perfect for Christmas cookie trays, homemade gifts, or an afternoon baking project with the kids. The original recipe also has a lovely family history, having been passed down through generations after coming from Lithuania. This version keeps that simple, traditional character while organizing the method for an American home kitchen.

They are particularly good with coffee or hot tea, and the buttery walnut flavor becomes even nicer after the cookies have rested for a few hours. Love this recipe? Pin it to your Holiday Cookies board on Pinterest so you don’t lose it!

Ingredients

Cookie Dough

1 cup unsalted butter, softened

1 tsp vanilla extract

2 cups all-purpose flour

6 tbsp powdered sugar

1 cup walnuts, finely chopped

For Coating

⅓ cup powdered sugar, plus more as needed

Instructions

1. Preheat the oven. Heat the oven to 175°C / 350°F. Have ungreased baking sheets ready.
2. Cream the butter. Beat the softened butter and vanilla with an electric mixer for 2-3 minutes, until smooth and creamy.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour and 6 tbsp powdered sugar.
4. Make the dough. Gradually stir the flour mixture into the butter just until combined. Fold in the chopped walnuts. The finished dough can look somewhat crumbly but should hold together when pressed.
5. Shape the cookies. Scoop small portions of dough and gently roll them into 1-inch balls. Arrange them about 2 inches apart on the baking sheets.
6. Bake. Bake at 175°C / 350°F for about 12-15 minutes. The cookies are ready when they are set and the edges are only beginning to turn pale golden.
7. Cool. Carefully transfer the cookies to a wire rack and let them cool for about 15 minutes.
8. Coat with sugar. Place the remaining ⅓ cup powdered sugar in a shallow bowl. Roll each cooled cookie in the sugar until generously coated. For an extra-snowy appearance, roll them a second time after the first coating has set.

Cooking Notes

Do not wait for these cookies to become deeply browned. Russian tea cakes should remain fairly pale, with only a hint of golden color around the edges.

Finely chop the walnuts so the cookies hold together easily. Pecans can be substituted for walnuts for a slightly sweeter, softer nut flavor.

If the dough looks crumbly, squeeze a portion in your hand before adding anything to it. If it holds together under pressure, the consistency is correct.

For the prettiest powdered-sugar finish, coat the cookies once after cooling for about 15 minutes, then give them another light coating once completely cool.

Store completely cooled cookies in an airtight container at room temperature for about one week.

Nutrition

Yields: 36 cookies; 1 cookie per serving

The finished batch is approximately 1¾ lb after baking and coating, with individual cookies averaging roughly ¾ oz. Butter and walnuts account for most of the recipe’s calories and fat, while flour and powdered sugar provide most of the carbohydrates.

Estimated Nutrition per Serving

• Calories: 101 kcal
• Fat: 7.0 g
• Carb: 8.0 g
• Protein: 1.0 g

Recipe Science

Russian tea cakes are a high-fat, low-moisture short cookie made primarily from butter, flour, powdered sugar, and nuts. Unlike many conventional cookies, this dough contains no eggs or chemical leaveners. The resulting structure is therefore compact and delicate rather than chewy or cakey. Finely chopped walnuts interrupt the flour structure while contributing additional fat and flavor.

During baking, butter melts and distributes through the flour, while the flour’s starches set the cookie’s structure. Limiting mixing after adding flour helps prevent excessive gluten development, which could make the cookies tougher. Powdered sugar contains very fine sugar particles and typically a small amount of starch, supporting the cookie’s fine, tender texture. Baking only until the edges begin to color prevents excessive moisture loss.

The cookies are practical for holiday baking because they store well and can be made ahead. Walnuts can be replaced with pecans, although flavor and nutrition will change slightly. If stored cookies absorb some of their powdered-sugar coating, they can be dusted again before serving.

Dietary Notes & Health Alerts: Based on the supplied nutrition information, one cookie does not appear to exceed 20% of the FDA Daily Value for sodium or saturated fat. Added sugar is also relatively modest per individual cookie, although several cookies eaten together will increase saturated fat and added-sugar intake proportionally. Portion awareness is useful because these cookies are small and calorie-dense.

Why You’ll Love This Recipe

• Simple Pantry Ingredients: Butter, flour, sugar, vanilla, and walnuts make up almost the entire recipe.
• Melt-in-Your-Mouth Texture: The egg-free, butter-rich dough creates the delicate, crumbly texture these cookies are known for.
• Perfect for the Holidays: Their snowy powdered-sugar coating looks right at home on Christmas cookie platters.
• Easy to Make Ahead: The cookies keep well, making them convenient for gifting and holiday entertaining.
• Generational Favorite: This is the kind of simple, traditional cookie recipe that feels right at home in a family recipe collection.

FAQ

• Can I use pecans instead of walnuts? Yes. Substitute an equal amount of finely chopped pecans. They produce a slightly different flavor but work beautifully with the buttery dough.
• Why is my dough crumbly? Some crumbliness is normal. Press a spoonful together; if it holds its shape, continue forming the cookies. Avoid adding liquid unnecessarily.
• Should I roll the cookies in powdered sugar while they’re hot? Let them cool for about 15 minutes first. Cookies that are extremely hot can absorb or melt too much of the sugar.
• Can Russian tea cakes be made ahead? Absolutely. Cool them completely before storing them in an airtight container. Add another dusting of powdered sugar before serving if needed.
• Why did my cookies spread? Butter that is excessively warm can encourage spreading. It should be softened but not melted or greasy.

Conclusion

There is something especially comforting about a simple cookie that has been passed from one generation to another, and these buttery little snowballs deserve their place on the holiday table. Cooking and baking are always a journey, so don’t hesitate to make the recipe your own with pecans, an extra dusting of sugar, or another family touch.

What’s your favorite cookie to put alongside Russian tea cakes on a holiday platter? Happy baking from my kitchen to yours!