Vegan Russian Tea Cakes

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Buttery, snowy, and irresistibly tender, these Vegan Russian Tea Cakes melt in your mouth with every bite. Also known as Mexican Wedding Cookies or Snowball Cookies, these classic treats get a plant-based twist without sacrificing their nostalgic charm. Perfect for holiday trays, tea parties, or cozy afternoon baking, their simple ingredient list and crumbly texture make them a crowd favorite.

Made with a nutty base and a generous dusting of powdered sugar, these cookies are naturally egg-free and easily dairy-free. Whether you’re new to vegan baking or a seasoned pro, you’ll love how quickly these come together with pantry staples. Serve them with coffee or wrap them up as edible gifts—they look like tiny snowballs and taste like sweet bliss.

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What Kind of Nuts Work Best in Vegan Russian Tea Cakes?

Traditionally, Russian Tea Cakes use finely chopped walnuts or pecans, but almonds and hazelnuts work just as well. The key is to use raw, unsalted nuts and to toast them slightly before adding them to the dough for deeper flavor. Pecans tend to be softer and more buttery, while walnuts offer a slight bitterness that balances the sweetness.

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Ingredients for the Vegan Russian Tea Cakes

Vegan Butter – Essential for that rich, buttery texture. Use a stick-form vegan butter, not spreadable from a tub, for best results.

Powdered Sugar – Adds sweetness and gives the cookies their iconic snow-dusted finish. You’ll use it in the dough and for rolling after baking.

All-Purpose Flour – The base of the cookie. It provides structure without making them too dense.

Vanilla Extract – A touch of warmth and depth. Pure vanilla makes a big difference.

Chopped Nuts – Pecans or walnuts are classic. They bring texture and flavor to every bite.

Salt – Just a pinch to balance out the sweetness and enhance the nutty notes.

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How To Make the Vegan Russian Tea Cakes

Step 1: Cream the Butter and Sugar

In a large mixing bowl, cream together the vegan butter and powdered sugar until light and fluffy. This takes about 2–3 minutes with a hand mixer. This step builds the cookie’s tender texture.

Step 2: Add Vanilla and Dry Ingredients

Mix in the vanilla extract, followed by the flour and salt. Stir until just combined, being careful not to overmix. The dough will be soft and slightly crumbly.

Step 3: Fold in the Nuts

Add the chopped nuts and gently fold them into the dough using a spatula or your hands. Chill the dough for 30 minutes to help it hold shape when baking.

Step 4: Roll and Bake

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them 1 inch apart. Bake for 12–14 minutes or until the bottoms are lightly golden.

Step 5: Sugar Dusting Time

Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Once completely cooled, roll them again for that signature snowy finish.

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How to Serve and Store Vegan Russian Tea Cakes

Serve these cookies with tea, coffee, or even alongside a scoop of dairy-free ice cream. They’re also perfect for gifting—just pack them in a festive tin or glass jar for a charming homemade present.

Store them in an airtight container at room temperature for up to one week. For longer storage, freeze them without the final powdered sugar coating and dust after thawing. They maintain their delicate texture and flavor beautifully.

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Frequently Asked Questions

Can I freeze the dough in advance?

Yes! Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Are these cookies gluten-free?

The base recipe isn’t gluten-free, but you can substitute a 1:1 gluten-free flour blend with xanthan gum for a similar result.

What can I use instead of nuts?

If you’re nut-free, try using sunflower seeds or pumpkin seeds finely chopped. The texture will differ, but they still provide crunch and flavor.

Can I double the recipe?

Absolutely. This recipe scales well, making it ideal for big batches during the holidays or parties.

Why are my cookies spreading too much?

Most likely your butter was too soft or melted. Make sure to chill the dough and use stick vegan butter for best results.

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Want More Cookie Ideas with a Twist?

If you love these Vegan Russian Tea Cakes, here are a few more cookie recipes you might enjoy:

• Condensed Milk Snow Cookies for another melt-in-your-mouth treat.
• Lemon Churro Cookies if you like citrus with a cinnamon sugar punch.
• Caramel Cheesecake Cookies for a gooey and tangy dessert bite.
• Brown Sugar Maple Cookies with warm fall flavors.
• Zesty Lemon Oatmeal No-Bake Cookies for an easy oven-free option.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. Follow more sweet inspiration here.

And let me know in the comments how yours turned out. Did you go with walnuts or pecans? Did you dust them once or twice?

I love seeing how you all make these your own. Don’t hesitate to share your tips or ask questions—let’s bake better together!

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