Mouthwatering Pecan Russian Tea Cakes

Finding the perfect cookie for holiday cookie exchanges and winter gatherings can feel overwhelming. You want something that looks impressive, tastes amazing, and won’t keep you stuck in the kitchen all day, especially when you’ve got a dozen other things on your to-do list.

That’s where these pecan Russian tea cakes come in handy. They’re buttery, melt-in-your-mouth delicious, and surprisingly simple to make with just a handful of everyday ingredients. Plus, they look bakery-worthy rolled in that snowy coating of powdered sugar, but honestly, anyone can master them.

What Kind of Pecans Should I Use?

For Russian tea cakes, you’ll want to use fresh pecans that still have a sweet, buttery flavor rather than ones that have been sitting in your pantry for months. You can buy pre-chopped pecans to save time, but I actually prefer buying whole pecans and chopping them myself since they tend to be fresher and you have more control over the size. Make sure to chop them finely so they distribute evenly throughout the dough and don’t create big chunks that make the cookies fall apart. If your pecans taste a bit stale or bitter, you can toast them lightly in a dry skillet for a few minutes to bring back some of that nutty flavor before chopping them up.

Options for Substitutions

These cookies are pretty straightforward, but here are a few swaps you can make if needed:

• Butter: You really want to stick with butter here – it’s what gives these cookies their melt-in-your-mouth texture and rich flavor. Margarine or shortening won’t give you the same results.
• Pecans: Walnuts are a great substitute and give you a similar texture and nutty taste. You can also try almonds or hazelnuts, just make sure to chop them finely so they blend well into the dough.
• Vanilla extract: Almond extract works nicely here if you want a different flavor profile. Use the same amount, but keep in mind it has a stronger taste than vanilla.
• All-purpose flour: Stick with all-purpose flour for this recipe. Other flours like whole wheat or almond flour will change the texture too much and won’t give you those classic tender, crumbly cookies.
• Powdered sugar: Don’t try to substitute granulated sugar here – the powdered sugar is needed for both the dough texture and the coating. It’s what makes these cookies special.

Watch Out for These Mistakes While Baking

The biggest mistake when making pecan russian tea cakes is rolling them in powdered sugar while they’re still hot from the oven, which causes the sugar to melt and disappear instead of creating that signature snowy coating – let them cool for about 10 minutes first, then roll them again once they’re completely cool for the best coverage.

Overmixing the dough is another common error that leads to tough, dense cookies rather than the crumbly, melt-in-your-mouth texture you’re after, so mix just until the ingredients come together.

Don’t skip sifting the flour, as this step helps create a lighter, more delicate cookie, and make sure your butter is at room temperature (not melted) so the dough holds its shape during baking.

Finally, watch your baking time carefully since these cookies don’t brown much – they’re done when the bottoms are just lightly golden, usually around 12-15 minutes.

What to Serve With Pecan Russian Tea Cakes?

These buttery cookies are perfect alongside a hot cup of coffee or tea, which is actually how they got their name! I love setting them out on a platter with other holiday cookies like chocolate chip, snickerdoodles, or gingerbread for a nice variety at parties and gatherings. They’re also great paired with a glass of cold milk for an afternoon snack, or you can serve them after dinner with some vanilla ice cream or fresh berries. Since they’re not overly sweet, they go really well with a cheese plate and some fruit if you’re looking for a more sophisticated dessert spread.

Storage Instructions

Store: These cookies keep really well at room temperature in an airtight container for up to a week. Just layer them with parchment paper so they don’t stick together, and they’ll stay nice and crumbly. They’re actually one of those cookies that taste even better after a day or two once the flavors settle in.

Freeze: Russian tea cakes are perfect for freezing, which makes them great for holiday baking ahead of time. Store them in a freezer-safe container with parchment between layers and they’ll keep for up to 3 months. You can freeze them before or after rolling in powdered sugar, whatever works best for you.

Thaw: Just set the cookies out at room temperature for about 30 minutes and they’re ready to go. If you froze them without the final powdered sugar coating, give them a fresh roll in powdered sugar once they’ve thawed for that pretty snowy look.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 22-26 g
• Fat: 190-200 g
• Carbohydrates: 370-390 g

Ingredients

• 1 cup butter (softened to room temperature)
• 1/3 cup chopped pecans (finely chopped, about 1/8-inch pieces)
• 1 cup powdered sugar (for rolling, sifted to remove lumps)
• 2.5 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp vanilla extract (pure vanilla preferred)
• 1 tbsp water
• 1/2 cup powdered sugar

Step 1: Prepare Mise en Place and Preheat

• 1 cup powdered sugar

Sift the 1 cup of powdered sugar for rolling to remove any lumps, then set aside in a shallow bowl.

Line your baking sheet with parchment paper and preheat your oven to 400°F.

Having everything prepared before you start mixing ensures a smooth workflow and prevents the dough from sitting around while you get organized.

Step 2: Build the Creamed Butter Base

• 1 cup butter
• 1/2 cup powdered sugar

Place the softened butter in a mixer and beat on medium speed for 1-2 minutes until it becomes light and fluffy—this incorporates air into the butter, which helps create a tender crumb.

Add the 1/2 cup powdered sugar and continue mixing until the mixture is pale and fluffy, about 2-3 minutes.

This creaming process is essential for developing the right texture in these delicate tea cakes.

Step 3: Incorporate Wet Ingredients and Flavor

• 1 tsp vanilla extract
• 1 tbsp water

Add the vanilla extract and water to the creamed butter mixture and beat on low speed until fully combined, about 30 seconds.

Scrape down the sides of the bowl to ensure everything is evenly incorporated before moving to the next step.

Step 4: Add Dry Ingredients and Form Dough

• 1/3 cup chopped pecans
• 2.5 cups all-purpose flour
• creamed butter mixture from Step 3

Add the finely chopped pecans and all-purpose flour to the wet mixture from Step 3 and mix on low speed until the dough just comes together—be careful not to overmix, as this can develop gluten and make the cakes tough.

The dough should be cohesive but still tender.

I like to finish mixing by hand with a rubber spatula to ensure everything is evenly distributed without overdoing it.

Step 5: Chill the Dough

• dough from Step 4

Transfer the dough to the refrigerator and chill for 30 minutes.

This resting period allows the flour to fully hydrate and makes the dough much easier to handle when rolling into balls.

You can use this time to organize your workspace and ensure your powdered sugar bowl is ready for rolling.

Step 6: Shape and Roll in Sugar

• chilled dough from Step 5
• sifted powdered sugar from Step 1

Remove the chilled dough from the refrigerator and begin rolling it into 1-inch balls using your hands.

Work quickly so the dough doesn’t warm up too much—cold dough is easier to shape and produces a more tender cake.

As you finish each ball, immediately roll it in the sifted powdered sugar from Step 1, coating it evenly on all sides, then place it on the prepared baking sheet.

Step 7: Bake and Finish with Second Sugar Coating

• baked cakes
• 1/2 cup powdered sugar

Bake the sugared balls for 10-15 minutes at 400°F until the edges are very lightly golden but the centers still appear slightly underbaked—they will continue cooking as they cool.

Remove from the oven and let the cakes cool on the baking sheet for 5-10 minutes until they’re cool enough to handle but still slightly warm.

This is the key moment: roll them again in the reserved 1/2 cup of powdered sugar while they’re still warm, which helps the sugar adhere and creates that signature snowy coating.

The cakes will firm up completely as they cool.

Mouthwatering Pecan Russian Tea Cakes

Delicious Mouthwatering Pecan Russian Tea Cakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 3300 kcal

Ingredients

  

• 1 cup butter (softened to room temperature)
• 1/3 cup chopped pecans (finely chopped, about 1/8-inch pieces)
• 1 cup powdered sugar (for rolling, sifted to remove lumps)
• 2.5 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp vanilla extract (pure vanilla preferred)
• 1 tbsp water
• 1/2 cup powdered sugar

Instructions

 

• Sift the 1 cup of powdered sugar for rolling to remove any lumps, then set aside in a shallow bowl. Line your baking sheet with parchment paper and preheat your oven to 400°F. Having everything prepared before you start mixing ensures a smooth workflow and prevents the dough from sitting around while you get organized.
• Place the softened butter in a mixer and beat on medium speed for 1-2 minutes until it becomes light and fluffy—this incorporates air into the butter, which helps create a tender crumb. Add the 1/2 cup powdered sugar and continue mixing until the mixture is pale and fluffy, about 2-3 minutes. This creaming process is essential for developing the right texture in these delicate tea cakes.
• Add the vanilla extract and water to the creamed butter mixture and beat on low speed until fully combined, about 30 seconds. Scrape down the sides of the bowl to ensure everything is evenly incorporated before moving to the next step.
• Add the finely chopped pecans and all-purpose flour to the wet mixture from Step 3 and mix on low speed until the dough just comes together—be careful not to overmix, as this can develop gluten and make the cakes tough. The dough should be cohesive but still tender. I like to finish mixing by hand with a rubber spatula to ensure everything is evenly distributed without overdoing it.
• Transfer the dough to the refrigerator and chill for 30 minutes. This resting period allows the flour to fully hydrate and makes the dough much easier to handle when rolling into balls. You can use this time to organize your workspace and ensure your powdered sugar bowl is ready for rolling.
• Remove the chilled dough from the refrigerator and begin rolling it into 1-inch balls using your hands. Work quickly so the dough doesn't warm up too much—cold dough is easier to shape and produces a more tender cake. As you finish each ball, immediately roll it in the sifted powdered sugar from Step 1, coating it evenly on all sides, then place it on the prepared baking sheet.
• Bake the sugared balls for 10-15 minutes at 400°F until the edges are very lightly golden but the centers still appear slightly underbaked—they will continue cooking as they cool. Remove from the oven and let the cakes cool on the baking sheet for 5-10 minutes until they're cool enough to handle but still slightly warm. This is the key moment: roll them again in the reserved 1/2 cup of powdered sugar while they're still warm, which helps the sugar adhere and creates that signature snowy coating. The cakes will firm up completely as they cool.