Vegan Russian Tea Cakes

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Soft, buttery, and delicately sweet, Vegan Russian Tea Cakes are a timeless treat that melts in your mouth with every bite. These snowy white confections are a holiday staple, but their irresistible charm makes them perfect for year-round indulgence. Coated generously in powdered sugar, they offer a subtle nuttiness and a tender crumb that satisfies without being overly sweet.

Traditionally made with butter, this vegan version uses plant-based alternatives without sacrificing the rich flavor or delicate texture that makes these cookies so beloved. Whether you’re serving them at a festive gathering or enjoying one with your afternoon tea, these cookies bring a touch of nostalgia and a whole lot of comfort.

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Why You’ll Love This Vegan Russian Tea Cakes Recipe

These cookies are a beautiful blend of simplicity and elegance. They come together with pantry-friendly ingredients, require minimal equipment, and bake in just minutes. Best of all, they’re entirely dairy-free and egg-free, yet they taste just like the classic version. Their snowball appearance and crumbly, buttery texture make them a standout on any dessert table.

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Preparation Phase & Tools to Use

To make Vegan Russian Tea Cakes, you’ll need just a few essential tools:

• Mixing bowls: For combining your wet and dry ingredients efficiently.
• Hand or stand mixer: Vital for creaming the vegan butter and sugar to create a light, fluffy base.
• Baking sheet: Lined with parchment paper to ensure even baking and prevent sticking.
• Cookie scoop or spoon: Helps create evenly-sized cookies for consistent baking.
• Wire rack: For cooling the cookies properly after baking.

Each tool plays an important role in ensuring the cookies have their signature tender texture and round shape.

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Preparation Tips

Start by using room-temperature vegan butter to achieve a smooth, creamy mixture when beaten with powdered sugar. Toast the nuts lightly before chopping to intensify their flavor. When forming the dough balls, make sure they are compact and smooth to prevent crumbling. Let the cookies cool slightly before rolling them in powdered sugar the first time, then coat them again once fully cooled for that signature snowy finish.

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Ingredients for this Vegan Russian Tea Cakes Recipe

• 1 cup (2 sticks) vegan butter, softened
• 1/2 cup powdered sugar (plus extra for rolling)
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts or pecans (lightly toasted)

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Step 1: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened vegan butter and 1/2 cup powdered sugar using a hand mixer or stand mixer on medium speed. The mixture should become light and fluffy, which helps create the cookies’ tender crumb.

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Step 2: Add Vanilla Extract

Add the vanilla extract to the creamed butter and sugar mixture. Beat for another 30 seconds until the vanilla is fully incorporated.

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Step 3: Mix in Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a dough starts to form. Avoid overmixing at this stage.

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Step 4: Fold in Chopped Nuts

Gently fold in the chopped and toasted walnuts or pecans using a spatula. Ensure even distribution throughout the dough so each cookie has a nice nutty bite.

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Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for 30–60 minutes. Chilling helps the dough firm up, making it easier to roll into balls and preventing the cookies from spreading too much while baking.

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Step 6: Preheat the Oven and Prepare the Baking Sheet

While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.

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Step 7: Shape the Cookies

Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into smooth balls with your hands. Place them about 1 inch apart on the prepared baking sheet.

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Step 8: Bake

Bake in the preheated oven for 12–15 minutes. The cookies should be set and just beginning to turn golden on the bottom. They won’t brown much on top.

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Step 9: First Sugar Roll

Let the cookies cool on the baking sheet for 5 minutes, then carefully roll them in powdered sugar while they’re still warm. The sugar will stick better this way.

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Step 10: Second Sugar Roll

After the cookies have cooled completely on a wire rack, roll them once more in powdered sugar to create that classic snowy finish. Store them in an airtight container to maintain freshness.

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Notes

These Vegan Russian Tea Cakes are incredibly versatile. You can swap out walnuts or pecans for other nuts like almonds or hazelnuts for a unique twist. Make sure the nuts are finely chopped for the best texture. If you prefer a gluten-free version, use a 1:1 gluten-free flour blend. The cookies are delicate, so let them cool fully before storing or stacking to prevent breaking. For an extra festive touch, add a hint of cinnamon or cardamom to the dough.

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Watch Out for These Mistakes While Cooking

• Overbaking: These cookies should remain pale on top. If you bake them until golden, they’ll be too dry.
• Skipping the chilling step: The dough needs to be chilled to prevent spreading.
• Rolling too early in powdered sugar: Let them cool slightly before rolling, or the sugar will melt and clump.
• Using cold vegan butter: This will make mixing difficult and result in a dense texture.
• Overmixing the dough: Stir just until the flour disappears; overworking makes the cookies tough.

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Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the uncoated cookies in a freezer-safe bag for up to 3 months. Once thawed, roll them again in powdered sugar before serving to refresh their snowy appearance. Do not refrigerate as it may cause the sugar coating to absorb moisture and become sticky.

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Estimated Nutrition (per cookie, approx.)

• Calories: 120 kcal
• Carbohydrates: 11g
• Protein: 1g
• Fat: 8g
• Saturated Fat: 2g
• Sugar: 4g
• Fiber: 0.5g
• Sodium: 40mg
• Cholesterol: 0mg

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Frequently Asked Questions

What are Vegan Russian Tea Cakes made of?

They’re made from vegan butter, flour, powdered sugar, and finely chopped nuts, typically walnuts or pecans.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend for best results.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps the cookies keep their round shape.

Can I use coconut oil instead of vegan butter?

You can, but the texture will be a bit more crumbly and the flavor slightly different.

Are these the same as Mexican Wedding Cookies?

They are very similar! Many cultures have variations of this cookie with different names.

Can I freeze the dough?

Yes, you can roll the dough into balls and freeze them before baking. Just bake from frozen, adding 1–2 minutes to the baking time.

Why do I roll them in powdered sugar twice?

The first roll helps the sugar stick, while the second adds the iconic powdery coating once cooled.

Can I make them nut-free?

Yes, you can omit the nuts or substitute with seeds like sunflower or pumpkin for a crunchier bite.

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Conclusion

Vegan Russian Tea Cakes are the perfect marriage of nostalgia and plant-based baking. With their tender, buttery bite and snowy powdered sugar finish, they make an elegant addition to any celebration or cozy night in. Easy to make and adaptable to different diets, these cookies are a must-have in your vegan baking repertoire.

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