These cookies go by several names, but in my family, they’ve always been Russian Tea Cakes. This is my grandmother’s original recipe, and we’ve been making them for decades. They’re buttery, melt-in-your-mouth cookies rolled in powdered sugar, made with just five ingredients and no eggs. Around here, making a batch is a Christmas tradition. Keeping them around until Christmas is another story.

Serves: about 8 dozen bite-sized cookies
Prep Time: 15 minutes
Chill Time: 30-60 minutes
Bake Time: 10 minutes

Ingredients:

4 ½ cups all purpose flour
½ tsp salt
2 cups unsalted butter (4 sticks), softened
1 cup powdered sugar, plus more for topping
2 tsp vanilla extract

butter, vanilla, salt, powdered sugar and flour on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: In a medium bowl, stir flour and salt together and set aside. Sift the flour if you can. If not, no biggie – the cookies will just be a little more dense.

a bowl with a sifter inside and flour and salt inside sifter

Step 2: In a large bowl using a hand mixer, beat butter, powdered sugar and vanilla on medium speed until smooth and creamy.

butter, powdered sugar and vanilla in a bowl

butter, powdered sugar and vanilla beaten in a bowl

Step 3: Using a wooden spoon, stir in flour and salt mixture. It will seem dry and crumbly at first, but just keep stirring until it smooths out. Chill dough for 30-60 minutes. Dough should be cold and easy to work with, not sticking to your hands. If it’s too sticky, refrigerate for another 30 minutes.

flour being added to butter sugar mixture

Step 4: Preheat oven to 400º F. Roll dough into approximately 1 inch balls and place on a baking sheet lined with parchment paper. They’ll puff up just a little bit so leave a little space between them. I like to use a shiny, aluminum baking sheet instead of a dark one so they don’t get too done.

a hand showing cookie dough rolled into a 1 inch ball

a baking sheet lined with parchment paper and rows of cookie dough

Step 5: While the cookies bake, fill a bowl with powdered sugar. Bake for 10–12 minutes, until the cookies are set. They won’t look browned on top, but the bottoms should be lightly golden. Let them cool on the baking sheet for about a minute, then carefully roll the warm cookies in powdered sugar. Use a fork or slotted spoon to lift them out and set aside to cool completely.

cooked russian tea cakes with a hand showing a slightly browned cookie bottom

russian tea cakes on a slotted spoon in a bowl full of powdered sugar

Step 6: Enjoy these “popable” cookies with hot cocoa, a cup of coffee or glass of milk!

russian the cakes on a plate on a counter

🍋 Simply Made Suggestions

No sifter? No problem: Use a fine-mesh strainer to sift the flour. Just give it a gentle shake over the bowl.
Get that snowy finish: Roll the cookies in powdered sugar while they’re still warm. Once they’ve cooled completely, sift a little more powdered sugar over the tops for that classic snowball look.
Make the dough ahead: Prepare the dough a day in advance and refrigerate it in an airtight container. Let it sit at room temperature briefly if it’s too firm to roll.
Keep them fresh: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze for later: Freeze the cooled cookies in an airtight, freezer-safe container for up to 3 months. Add a fresh dusting of powdered sugar after thawing.

🎄 Before You Go…

If Grandma’s cookies have you in the mood for more baking, try our M&M Cookies or classic Chocolate Chip Cookies. And if you’re planning your holiday baking lineup, browse our Christmas desserts roundup for more cookies, cakes, and festive treats.

Russian Tea Cakes

These classic Russian Tea Cakes are buttery, melt-in-your-mouth cookies rolled in powdered sugar. Made with just five ingredients and no eggs, this family recipe is a Christmas cookie tradition.

Beth

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings

Ingredients

4 ½ cups all purpose flour
½ tsp salt
2 cups unsalted butter (4 sticks, softened)
1 cup powdered sugar (plus more for topping)
2 tsp vanilla

Instructions

In a medium bowl, stir flour and salt together and set aside. Sift the flour if you can. If not, no biggie – the cookies will just be a little more dense.
In a large bowl using a hand mixer, beat butter, powdered sugar and vanilla on medium speed until smooth and creamy.
Using a wooden spoon, stir in flour and salt mixture. It will seem dry and crumbly at first, but just keep stirring until it smooths out. Chill dough for 30-60 minutes. Dough should be cold and easy to work with, not sticking to your hands. If it's too sticky, refrigerate for another 30 minutes.
Preheat oven to 400º F. Roll dough into approximately 1 inch balls and place on a baking sheet lined with parchment paper. They'll puff up just a little bit so leave a little space between them. I like to use a shiny, aluminum baking sheet instead of a dark one so they don't get too done.
While the cookies bake, fill a bowl with powdered sugar. Bake for 10–12 minutes, until the cookies are set. They won't look browned on top, but the bottoms should be lightly golden. Let them cool on the baking sheet for about a minute, then carefully roll the warm cookies in powdered sugar. Use a fork or slotted spoon to lift them out and set aside to cool completely.
Enjoy these “popable” cookies with a cup of coffee or glass of milk!

Notes

Makes approximately 8 dozen 1-inch cookies.
Chill dough for 30–60 minutes before rolling.
Roll warm cookies in powdered sugar, then dust again once cooled for a snowy finish.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition: Nutritional information is based on 4 cookies per serving and does not include the additional powdered sugar used for coating after baking.