Description
Tender, nutty, and rolled in snowy powdered sugar, these Vegan Russian Tea Cakes are a holiday classic made completely dairy- and egg-free. With just a few pantry ingredients, these melt-in-your-mouth cookies come together quickly for gifting, tea time, or any cozy occasion.
Ingredients
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
1 cup powdered sugar (for coating)
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the vegan butter and ½ cup powdered sugar until light and fluffy (2–3 minutes).
3. Mix in vanilla extract. Add flour and salt, then stir until just combined.
4. Fold in the chopped nuts until evenly distributed. Chill the dough for 30 minutes.
5. Roll dough into 1-inch balls and place 1 inch apart on the baking sheet.
6. Bake for 12–14 minutes, or until bottoms are lightly golden.
7. Let cookies cool for 5 minutes. While still warm, roll them in powdered sugar.
8. Once completely cooled, roll them again in powdered sugar for a snowy finish.
Notes
For best results, use stick-form vegan butter (not from a tub) to ensure proper texture.
Chill the dough before baking to prevent the cookies from spreading too much.
Powdered sugar sticks better when cookies are warm, but do a second coating after they cool.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg