Description
Vegan Russian Tea Cakes are crumbly, nutty cookies dusted in powdered sugar. They offer a rich, buttery flavor and melt-in-your-mouth texture, perfect for festive occasions or quick treats.
Ingredients
Scale
- 1 cup vegan butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped walnuts or pecans
- Extra powdered sugar, for rolling
Instructions
- Cream the vegan butter and powdered sugar together until light and fluffy.
- Mix in vanilla extract until well combined.
- In a separate bowl, whisk flour and salt, then gradually add to the butter mixture.
- Fold in finely chopped toasted nuts until evenly distributed.
- Cover and chill dough for 30–60 minutes to firm up.
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- Roll dough into 1-inch balls and place on the sheet 1 inch apart.
- Bake for 12–15 minutes until bottoms are lightly golden.
- Let cookies cool 5 minutes, then roll in powdered sugar while warm.
- Once fully cooled, roll again in powdered sugar for a snowy finish.
Notes
- These cookies are dairy-free and suitable for a plant-based diet.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Vegan Russian Tea Cakes, snowball cookies, holiday baking, plant-based cookies