I remember first tasting russian tea cakes in a snowy St. Petersburg café, their delicate sweetness warming me through the frosted windowpane. These butter cookies carry the soul of generations—each bite a whisper of toasted nuts and vanilla, cloaked in snowy powdered sugar.

Today, I’m sharing my perfected version of these holiday cookies that have traveled from my kitchen to snowy afternoons and festive gatherings alike. They’re buttery, nutty, and impossibly tender—perfect with a cup of spiced chai or dark roast coffee.

What Makes These Powdered Sugar Cookies Magical

You’ll fall in love with how simple these walnut cookies come together with just six ingredients. Their texture melts on your tongue while the double sugar coating creates a snowy elegance that’s both beautiful and delicious.

I adore how versatile they are—equally perfect for cookie exchanges, holiday dessert plates, or quiet moments of indulgence. Like my favorite cinnamon roll sugar cookies, they balance simplicity with spectacular results.

Gathering Your Russian Tea Cakes Ingredients

Quality ingredients make all the difference here. Use European-style butter for its higher fat content—it creates the most delicate crumb. Fresh nuts are essential; I prefer pecans for their buttery richness, but walnuts offer a more traditional flavor.

The double coating of powdered sugar might seem extravagant, but it creates that signature snowy appearance and prevents the cookies from becoming too sweet. For best results, use organic powdered sugar without cornstarch if available.

Crafting Your Perfect Butter Cookies

Begin by creaming room-temperature butter with powdered sugar until pale and fluffy—this incorporates air for lightness. Add vanilla extract, then gradually mix in the flour and salt until just combined. Overmixing creates tough cookies.

Fold in your finely chopped nuts gently. The dough will be crumbly but should hold together when pressed. If it’s too dry, add a teaspoon of cold water. Chill for 30 minutes if your kitchen is warm.

Roll tablespoon-sized portions into smooth balls—this ensures even baking. Bake until the bottoms are golden but the tops remain pale. Roll immediately in powdered sugar while warm, then again after cooling for that perfect snowy finish.

My Favorite Pecan Cookies Variations

While traditional Russian tea cakes use walnuts, pecans create a richer, buttery flavor that I prefer. You could also try toasted almonds or hazelnuts for different flavor profiles.

For citrus lovers, add orange or lemon zest to the dough. A pinch of cinnamon or cardamom complements the nuts beautifully. For chocolate lovers, dip half the cooled cookie in melted dark chocolate—sheer bliss.

Secrets to Perfect Holiday Cookies Every Time

Measure your flour correctly—spoon it into the measuring cup and level it off. Too much flour creates dry cookies. Your butter should be softened but still cool to the touch, not oily or melted.

Chop nuts finely but not into powder—you want tiny pieces throughout. Bake one test cookie first to check timing. Ovens vary, and these burn easily. They continue cooking on the sheet, so pull them when pale.

Like with my brown butter chocolate cookies, temperature control is crucial. Let cookies cool completely before the second sugar coating to prevent melting and clumping.

Storing Your Snowy Delights

Store cooled cookies in an airtight container at room temperature for up to two weeks. Layer them between parchment paper to prevent the powdered sugar from transferring. They actually improve after a day as the flavors meld.

These holiday cookies freeze beautifully for up to three months. Freeze without the second sugar coating, then dust with fresh powdered sugar after thawing. They make wonderful edible gifts during the holiday season.

Answers to Your Russian Tea Cakes Questions

Why are my Russian tea cakes crumbly?

Crumbly dough usually means too much flour or insufficient creaming. Measure flour carefully and cream butter and sugar until light and fluffy—this incorporates air that binds the dough.

Can I make these cookies ahead?

Absolutely! The dough balls freeze beautifully for up to three months. Bake from frozen, adding 1-2 minutes to the baking time. They also keep well baked for 2-3 weeks in an airtight container.

What’s the difference between Mexican wedding cookies and Russian tea cakes?

They’re essentially the same cookie with different cultural names! Both are butter cookies with nuts, rolled in powdered sugar. Some regional variations exist in spice preferences, but the basic recipe remains identical.

Can I make these gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly more delicate, so handle them gently when coating with powdered sugar.

More Holiday Treats You’ll Adore

If you love these Russian tea cakes, you might enjoy these other festive recipes:

• Churro Cheesecake
• Cranberry Orange Cookies
• Pumpkin Chocolate Chip Cupcakes
• Pecan Pie Muffins
• Apple Muffin

Why These Russian Tea Cakes Become Treasured Memories

With their delicate crumb and snowy elegance, these butter cookies create moments of pure joy. They’re surprisingly simple to make yet feel extraordinarily special—perfect for holiday gatherings or quiet winter afternoons.

I hope these Russian tea cakes bring as much warmth to your kitchen as they have to mine. Share them with loved ones, and watch how a simple cookie can create lasting memories.