introduction
This is a simple recipe for Vegan Russian Tea Cakes. These small cookies are nutty, buttery, and dusted with powdered sugar. They work well for holidays and tea time. For another holiday cookie idea, see this Christmas Bundt Cakes recipe for a sweet bundle cake.
why make this recipe
You can make these cookies fast with few ingredients. They are vegan but taste rich. They hold well and please many people. The dough is easy to roll and bake.
how to make Vegan Russian Tea Cakes
Ingredients :
- 1 cup unsalted vegan butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (walnuts or pecans)
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the vegan butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour, chopped nuts, and salt, mixing until well combined.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the bottoms are lightly golden.
- Remove from the oven and let them cool slightly, then roll them in powdered sugar while still warm.
- Allow to cool completely on a wire rack before serving.
how to serve Vegan Russian Tea Cakes
Serve the cookies on a plate with tea or coffee. They pair well with plant milk or vegan hot chocolate. Arrange them in a single layer so the sugar stays neat.
how to store Vegan Russian Tea Cakes
Keep cookies in an airtight container at room temperature for up to 5 days. Add a paper towel to absorb moisture if you live in a humid place. You can freeze them for up to 3 months in a sealed bag.
tips to make Vegan Russian Tea Cakes
- Use cold parchment or a silicone mat to stop sticking.
- Chop nuts finely so they mix well into the dough.
- Do not overbake; remove when bottoms are light gold.
- Roll in powdered sugar while warm for best coating.
variation (if any)
You can use pecans, almonds, or walnuts. Add a pinch of cinnamon for warmth. For a citrus note, add 1 teaspoon lemon or orange zest to the dough.
FAQs
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours before baking.
Q: Can I use salted vegan butter?
A: Yes, but reduce the added salt or skip it to avoid too much salt.
Q: How do I get a fine powdered sugar coating?
A: Roll cookies while warm and then dust again when cool for a thick, even coat.
Q: Are these cookies gluten-free?
A: Not as written. Use a 1:1 gluten-free flour mix to make them gluten-free.
Conclusion
For another similar cookie idea, check this Vegan Snowball Cookies – Nora Cooks recipe for more vegan snowball cookie ideas and tips.