Estimated reading time: 14 minutes
Russian Tea Cakes are a classic, simple, cookie recipe made with unsalted butter, all-purpose flour, pure vanilla extract, finely chopped nuts, and confectioner’s sugar. They are a popular cookie for swaps, cookie boxes, Christmas holiday parties, and Easter time.
Table of contents
Russian Tea Cakes
Hi Everyone, Russian Tea Cakes are a classic, cookie recipe that is perfect to make any time of the year but particularly during the holidays and especially for Christmas!
They are a staple in cookie boxes and cookie swaps and holiday parties.
I share a little history and information about the recipe below.
Other Names for Russian Tea Cakes
Russian Tea Cakes are not cakes at all, they are actually cookies.
There are other similar cookies recipes that are very similar, if not, completely the same, here’s a list of other names this recipe can go by:
- Snowball Cookies – this seems to be a more recent name for Russian Tea Cakes but they are essentially the same.
- Mexican Wedding Cookies – commonly made with coarsely chopped pecans
Let us know in the comments below what name you know them as!
What is the history of Russian Tea Cakes?
Surprisingly, Russian Tea Cakes have no known history as being from Russia!
According to Wikipedia,
The reason for the common name “Russian Tea Cake” or any connection to Russian cuisine is unknown.[1] 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).[1] By the 20th century, they were a part of wedding and Christmas and Easter traditions in the U.S., known by their popular “Russian tea cake” or “Mexican wedding cookie” name.
What are Russian Tea Cakes made of?
These cookies consist of butter, confectioner’s sugar, vanilla, flour, and nuts.
The “cake” or cookie rather, is in the form of a jumble – this was a common pastry in England during the Middle Ages.
What kind of nuts are in Russian Tea Cakes?
- Walnuts – this is the most common type of nut to have in this recipe
- Pecans – common for Mexican Wedding Cookies
- Hazelnuts – commonly used in European versions
- Almonds – commonly used in European versions
When is it popular to have Russian Tea Cakes?
- Christmas – they are very popular to serve in the United States
- Cookie swaps
- Cookie boxes
- Holiday parties
- Easter – this recipe is not just for Christmas, they often show up at Easter time as a popular cookie too!
- Weddings
Ingredients
- 1 cup (1 sticks) unsalted butter, softened
- 1/2 cup confectioner’s sugar (powdered sugar), sifted
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1/4 teaspoon Kosher salt
- 3/4 cup finely chopped nuts
Kitchen Tools
- measuring spoons and cups
- mixing bowls
- stand mixer or handheld electric mixer
- wire cooling rack
Web Story
Recipe Notes
- Storage: Store the cookies in an airtight container, for 3 days or freeze (up to 1 month).
Step-By-Step Photos
We have included step-by-step photos to help walk you through making this recipe:
1.) Cream Sugar-Butter Mixture: Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking mat set aside. In a stand mixer (or use a handheld electric mixer), cream the unsalted butter, confectioner’s sugar, and vanilla together, until combined.
2.) Mix the Dry Ingredients: In a mixing bowl, add the all-purpose flour and kosher salt, then combine with a whisk.
Note: For mixing the dough, you can mix by hand or with the handheld electric mixer, I show both methods in the photos when pertinent.
3.) Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the nuts. Form the dough into 1 1/2-inch-sized dough balls and space them evenly out on the prepared baking sheet.
4.) Bake the Cookies: Bake the cookies in a 400°F preheated oven for 10-12 minutes. The cookies should bake until set but not be browned. When they are still warm, roll them in the confectioner’s sugar. Allow them to cool completely on a wire rack and then roll them again. (see notes for storage guidelines).
Recipe Attribution
There are slightly different versions of this recipe on my paternal side of the family (Kellner, MA, and NH/New England) and on my husband, Eric’s side of the family (March, York, PA).
This recipe is from the 1993 printed Kellner Family Cookbook, on page 64 from Aunt Ginny’s kitchen. Her version uses “2 cups of flour”.
Eric’s mom gave me his grandmother’s recipe hand-written on an 8.5x 11-inch piece of paper. In her recipe, she calls for “finely chopped walnuts” for the nuts.
I have the 1950 Betty Crocker Picture Cookbook and this recipe is very similar to that. I rewrote how I would go about making it and with slight changes to the ingredients list.
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Russian Tea Cakes
Russian Tea Cakes are a classic, simple, cookie recipe made with unsalted butter, all-purpose flour, pure vanilla extract, finely chopped nuts, and confectioner’s sugar. They are a popular cookie for swaps, cookie boxes, Christmas holiday parties, and Easter time. Makes 48 cookies.
Ingredients
Instructions
- Cream Sugar-Butter Mixture: Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking mat set aside. In a stand mixer (or use a handheld electric mixer), cream the unsalted butter, confectioner's sugar, and vanilla together, until combined.
- Mix the Dry Ingredients: In a mixing bowl, add the all-purpose flour and kosher salt, then combine with a whisk.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the nuts. Form the dough into 1 1/2-inch-sized dough balls and space them evenly out on the prepared baking sheet.
- Bake the Cookies: Bake the cookies in a 400°F preheated oven for 10-12 minutes. The cookies should bake until set but not be browned. When they are still warm, roll them in the confectioner's sugar. Allow them to cool completely on a wire rack and then roll them again. (see notes for storage guidelines).
Notes
- Storage: Store the cookies in an airtight container, for 3 days or freeze (up to 1 month).
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 6mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
This recipe post was first published on 11/30/2021, Photos by Sue Kvale were added on 12/21/2021
Updated & Republished: 3/29/2022
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My Grandma, Florence Littmann Kelly (5/9/1914 – 1/18/2005), use to use half butter and half Crisco, until they started to make the Butter Flavor Crisco. With the Butter Flavor Crisco, she added 6 teaspoons cold water. Once everything is mixed together, she chilled it for about half hour to an hour. My Grandma Josephine Estrada Samarron (7/8/1921 – 1/5/2020), gave me a short cut for the chopped walnuts. Measure the out then put them in a zip lock gallon plastic bad and seal it, removing all air. Take a rolling pin to it until nuts are like chopped. I add about 1/16 more powered sugar to the mix for a tad bit more sweetness and I never ever use unsalted anything. It is just not the same.
Thank you for your comment, your suggestions, and for sharing your family history!