Print

Lighter Russian Tea Cake Cookies – Easy, Buttery & Melt-in-Your-Mouth

lighter russian tea cake cookies - featured image
Print Recipe

These buttery, melt-in-your-mouth cookies are a lighter twist on the classic Russian tea cake, made with a mix of all-purpose and almond flour for a delicate crumb. Perfect for holiday baking or a cozy treat, they come together in under 30 minutes and are a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, plus extra for rolling
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 3/4 cup (85g) finely chopped pecans or walnuts, toasted
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar for coating

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter with 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides once or twice.
  3. Mix in the vanilla extract until just combined.
  4. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed, about a third at a time. Stop when the dough just comes together.
  6. Fold in the chopped nuts with a spatula until evenly distributed.
  7. If the dough feels too soft, chill in the fridge for 15 minutes.
  8. Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Place on the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 12-14 minutes, until set on the edges but still pale on top. The bottoms should be lightly golden.
  10. Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in a bowl of powdered sugar until fully coated. Place on a cooling rack.
  11. Once completely cool, roll in powdered sugar again for a snowy coating.

Notes

Don’t overmix the dough to keep cookies tender. Toast nuts for deeper flavor. Watch baking time closely; cookies should be pale on top. Double-coat with powdered sugar for best look. Cookies taste even better the next day.

Nutrition

Keywords: Russian tea cake, snowball cookies, butter cookies, almond flour cookies, holiday cookies, easy cookie recipe

Find it online: https://lucastable.com/lighter-russian-tea-cake-cookies-easy-buttery-and-melt-in-your-mouth/