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Easy Cozy Russian Tea Cake Cookies with Powdered Sugar

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These buttery, nutty Russian tea cake cookies are buried under a snowfall of powdered sugar. They’re quick to make, use simple ingredients, and have a perfect crumbly-but-tender texture that makes every bite feel like a warm hug.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar, sifted (plus more for coating)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 cup (120g) pecans, finely chopped or ground
  • ½ to ¾ cup (60-90g) powdered sugar, for rolling

Instructions

  1. Preheat oven to 350°F (175°C). Position racks in upper and lower thirds. Line two baking sheets with parchment paper.
  2. Toast pecans in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant and slightly darker. Cool completely.
  3. Grind or finely chop cooled pecans. Set aside.
  4. In a large bowl, beat softened butter and ½ cup (60g) powdered sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  5. Add vanilla extract and salt. Mix on low until combined.
  6. Gradually add flour, mixing on low just until incorporated. Dough should be crumbly but hold together when squeezed.
  7. Fold in ground pecans until evenly distributed.
  8. Chill dough for 30 minutes (optional but recommended).
  9. Scoop about 1 tablespoon (15g) of dough and roll into smooth balls. Place 2 inches apart on prepared baking sheets.
  10. Bake for 10-12 minutes, rotating pans halfway through. Cookies should be set on edges and just barely golden on bottom; tops will stay pale.
  11. Let cookies rest on baking sheet for 5 minutes.
  12. While still warm, gently roll each cookie in powdered sugar until completely coated. Place on wire rack to cool completely. Once cool, roll in powdered sugar again.

Notes

Toast pecans before grinding for deeper flavor. Use room temperature butter for proper creaming. Measure flour by spooning and leveling to avoid dry cookies. Do not overbake; cookies should look slightly underdone when removed from oven. Double-coat with powdered sugar for classic snowy appearance. Cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.

Nutrition

Keywords: Russian tea cake cookies, powdered sugar cookies, pecan cookies, easy cookie recipe, holiday cookies, snowball cookies

Find it online: https://dinadishes.com/easy-cozy-russian-tea-cake-cookies-with-powdered-sugar/