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–+ servings

Russian Tea Cakes

A plate of freshly made Russian Tea Cakes cookies dusted with powdered sugar, ready to serve at holiday parties or as a sweet gift, showcasing a delicious and elegant treat with a melt-in-your-mouth texture.
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 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 24

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.

Nutrition

Calories: 241kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 51mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 473IU | Calcium: 8mg | Iron: 1mg

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.

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