If you are looking for a delightful treat that captures the charm of traditional cookies while being entirely plant-based, this Vegan Russian Tea Cakes Recipe is your new best friend. These melt-in-your-mouth cookies combine the nutty crunch of pecans or walnuts with a tender, buttery dough that is lightened by a double coating of powdered sugar. Perfect for cozy afternoons, celebrations, or when you simply want to indulge in something sweet yet dairy-free, this recipe offers a beautiful balance of texture and flavor that will have everyone reaching for seconds.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in building the irresistible character of your Vegan Russian Tea Cakes Recipe. From rich vegan butter that serves as the creamy foundation to finely chopped nuts that add crunch and depth, every single component is vital for the perfect outcome.
- Vegan butter: Provides a luscious, buttery flavor and tender texture without dairy.
- Powdered sugar: Used both in the dough and for coating, it adds sweetness and creates the cookies’ signature snowy finish.
- Vanilla extract: Infuses the dough with a warm, comforting aroma and enhances overall flavor.
- All-purpose flour: The backbone of the cookies, giving structure and body to the dough.
- Salt: Balances the sweetness and heightens the other flavors.
- Finely chopped pecans or walnuts: Offer a delightful crunch and a nutty richness that complements the soft cookie beautifully.
How to Make Vegan Russian Tea Cakes Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple preparation ensures your cookies bake evenly and won’t stick, setting you up for baking success.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the vegan butter and ½ cup of powdered sugar until light and fluffy. This process takes about 2 to 3 minutes and is key to developing the cookie’s tender texture and sweetness. Take your time to get it just right, as this fluffy base will create a wonderfully soft cookie crumb.
Step 3: Add Vanilla, Flour, and Salt
Mix in the vanilla extract to infuse the dough with its signature warm sweetness. Then gradually add the all-purpose flour and salt, stirring gently until just combined. Be careful not to overmix at this stage to keep the dough delicate and tender.
Step 4: Fold in the Nuts and Chill the Dough
Gently fold in your finely chopped pecans or walnuts, making sure they are evenly distributed throughout the dough. Next, cover and chill the dough for 30 minutes. Chilling helps firm up the dough, making it easier to roll and enhancing the final texture of your cookies.
Step 5: Shape the Cookies
Roll the chilled dough into 1-inch balls, spacing them about 1 inch apart on your prepared baking sheet. This sizing ensures the cookies bake evenly and maintain their delicate round shape, just like classic Russian Tea Cakes.
Step 6: Bake Until Lightly Golden
Bake the cookies for 12 to 14 minutes, or until their bottoms turn a light golden color. Keep a close eye on them towards the end of baking to prevent overcooking. The cookies will still be soft but firm enough to hold their shape.
Step 7: First Sugar Coating
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. While they are still warm, roll each one in powdered sugar. This initial coating clings to the warmth of the cookies, starting that delightful snowy appearance.
Step 8: Final Snowy Finish
After the cookies have completely cooled, roll them once again in powdered sugar for the full signature look and sweetness. This double coating is what makes the Vegan Russian Tea Cakes Recipe so visually stunning and irresistibly tasty.
How to Serve Vegan Russian Tea Cakes Recipe
Garnishes
To add a bit of festive flair or extra texture, consider sprinkling a few more chopped nuts on top just before serving, or dust lightly with cinnamon for a warm spice twist that complements the buttery dough beautifully.
Side Dishes
These cookies pair wonderfully with a hot cup of tea or coffee, making them an ideal companion for afternoon chats or a cozy dessert after a meal. For a refreshing balance, a side of fresh berries or a tangy fruit compote can also brighten the experience.
Creative Ways to Present
Serve these charming cookies in a clear glass jar layered with powdered sugar or tied with a festive ribbon to make a perfect homemade gift. For parties, arrange them on a decorative platter sprinkled with edible flowers or alongside a small bowl of vegan hot chocolate for a decadent treat.
Make Ahead and Storage
Storing Leftovers
Vegan Russian Tea Cakes can be stored in an airtight container at room temperature for up to a week, maintaining their delicate texture and sweet flavor. Make sure they are completely cooled before storing to avoid sogginess.
Freezing
These cookies freeze beautifully. Layer them between sheets of parchment paper in an airtight container or freezer bag and freeze for up to three months. When you’re ready to enjoy, simply thaw them at room temperature for a few hours and recoat with powdered sugar if desired.
Reheating
Reheat gently in a low oven (about 300°F/150°C) for 5 minutes if you want them warm and fresh, or enjoy them straight from the container at room temperature. Avoid microwaving as it can cause texture changes.
FAQs
Can I use other nuts instead of pecans or walnuts?
Absolutely! Almonds, hazelnuts, or pistachios all work wonderfully and add their own unique flavor to the Vegan Russian Tea Cakes Recipe. Just be sure to chop them finely for the best texture.
Is it necessary to chill the dough?
Chilling the dough is highly recommended because it firms it up, making it easier to shape the cookies and helping them maintain their shape while baking. It also enhances the texture of the final cookie.
Can I make these gluten-free?
With some adjustments, yes. Using a gluten-free all-purpose flour blend can work well, but results may vary depending on the blend. It’s best to experiment a little and see what works in your kitchen.
Why do we coat the cookies in powdered sugar twice?
The first coating sticks to the warm cookies, creating a base layer of sweetness. The second coating after cooling gives the cookies their signature snowy look and a delicate depth of sugary flavor. It’s a small but essential step for authenticity.
How long do these cookies last?
Stored properly in an airtight container, these cookies stay fresh for up to a week at room temperature and can be frozen for longer storage, ensuring you always have a sweet treat on hand.
Final Thoughts
I truly hope you give this Vegan Russian Tea Cakes Recipe a try because it’s one of those classic cookies that manages to feel both nostalgic and fresh at the same time. With just a handful of simple ingredients, you end up with a batch of biscuits that are wonderfully tender, sweet, and comforting. Whether you’re baking for a holiday, a special occasion, or just to treat yourself, these cookies never fail to bring smiles and warmth to the table.
Print
Vegan Russian Tea Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegan
Description
These Vegan Russian Tea Cakes are tender, buttery cookies packed with finely chopped nuts and coated in sweet powdered sugar for a snowy finish. Perfectly crumbly and melt-in-your-mouth, they make a delightful vegan holiday treat or everyday snack.
Ingredients
Cookie Dough
- 1 cup vegan butter
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans or walnuts
For Coating
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream the vegan butter and ½ cup powdered sugar until light and fluffy, about 2–3 minutes using a hand or stand mixer.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract. Gradually add the all-purpose flour and salt, stirring just until combined to form a dough without overmixing.
- Fold in Nuts and Chill: Fold in the finely chopped pecans or walnuts until evenly distributed throughout the dough. Chill the dough in the refrigerator for 30 minutes to firm up, making it easier to handle.
- Form Cookies: Roll the chilled dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12–14 minutes, or until the bottoms of the cookies are lightly golden but the tops remain pale.
- First Sugar Coating: Allow the cookies to cool on the baking sheet for 5 minutes, then while still warm, gently roll each cookie in powdered sugar to coat.
- Second Sugar Coating: Once the cookies are completely cooled, roll them again in powdered sugar to achieve the signature snowy finish.
Notes
- Be sure to chill the dough well to prevent spreading during baking.
- Use parchment paper or a silicone baking mat to avoid sticking.
- For nut-free variation, substitute nuts with toasted coconut flakes.
- Store cookies in an airtight container to maintain freshness for up to a week.
