These cookies go by many names, but we’ve always called them Russian Tea Cakes in my family. They only use 5 ingredients, are deliciously sweet and egg free. This is my grandmother’s original recipe that we’ve been making for decades.

russian tea cakes on a plate on a counter

Serves: 24 (4 bite-size cookies – makes about 8 dozen)
Prep Time: 10 minutes
Bake Time: 10 minutes

Ingredients:

flour
salt
butter, softened
powdered sugar
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 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: Fill a bowl with more powdered sugar while they are baking. Bake for 10-12 minutes until set (they won’t look done or be browned except for on the bottom, but will hold their shape). Leave them on the baking sheet for a minute to cool. While the cookies are still warm, carefully roll in to bowl of powdered sugar using a fork or slotted spoon to scoop them out and set aside to finish cooling.

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

Tips:

If you want to sift the flour, but don’t have a sifter, try using a mesh strainer to “shake” the flour through.
If you want them to have a snowball look, let them cool completely, then sprinkle more powdered sugar over the tops with a sifter or mesh strainer.

Russian Tea Cakes

These cookies go by many names, but we've always called them Russian Tea Cakes in my family. They only use 5 ingredients, are deliciously sweet and egg free.

Beth

Prep Time 10

Cook Time 10

Total Time 20

Servings

Ingredients

4 ½ cups all purpose flour
½ tsp salt
2 cups unsalted butter
1 cup powdered sugar
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.
Fill a bowl with more powdered sugar while they are baking. Bake for 10-12 minutes until set (they won’t look done or be browned except for on the bottom, but will hold their shape). While the cookies are still warm, carefully roll in to bowl of powdered sugar using a fork to scoop them out and set aside to cool.
Enjoy these “popable” cookies with a cup of coffee or glass of milk!

Notes

Nutritional Information is for 4 cookies, but does not include extra powdered sugar added after they are baked.
If you want to sift the flour, but don’t have a sifter, try using a mesh strainer to “shake” the flour through.
If you want them to have a snowball look, let them cool completely, then sprinkle more powdered sugar over the tops with a sifter or mesh strainer.