Description
These Vegan Russian Tea Cakes are delicate, buttery cookies enhanced with finely chopped nuts and coated in powdered sugar. Perfectly tender and melt-in-your-mouth, they’re a classic treat adapted to be entirely plant-based without sacrificing texture or flavor.
Ingredients
Scale
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
Coating
- 1 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the vegan butter and ½ cup powdered sugar until the mixture becomes light and fluffy, about 2–3 minutes.
- Add Flavor and Dry Ingredients: Mix in the vanilla extract. Then add the all-purpose flour and salt, stirring just until combined to ensure a tender dough.
- Fold in Nuts and Chill: Fold in the finely chopped pecans or walnuts evenly into the dough. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
- Shape 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 Cookies: Bake the cookies for 12–14 minutes, or until the bottoms are lightly golden, indicating they are perfectly baked through.
- First Sugar Coating: Remove the cookies from the oven and let them cool for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat.
- Final Sugar Coating: Once the cookies are completely cooled, roll them again in powdered sugar to achieve a classic snowy finish, enhancing sweetness and appearance.
Notes
- For best results, chill the dough well before shaping to prevent excessive spreading during baking.
- Use finely chopped nuts to ensure even distribution and a consistent texture.
- Double rolling in powdered sugar provides the signature snowy look and adds a sweet, delicate crunch.
- Store cookies in an airtight container at room temperature for up to a week.
- Can be frozen after baking and cooling for longer storage; thaw and re-coat in powdered sugar before serving.
