Kirbie's Cravings

Hazelnut Russian Tea Cakes with Christmas Sprinkles

photo of Hazelnut Russian Tea Cakes

Lately I’ve seen lots of lovely photos of Russian Tea Cakes, little nutty cookie balls rolled in powdered sugar.  I really enjoy these cookies.  They are small, not too sweet, with a nutty buttery taste.  They are so simple to make too!  I read that Russian Tea Cakes can be made with any type of nut.  So I decided to try making hazelnut ones.

I also wanted to try something different with the decoration.  While I love powdered sugar, I wanted a more “Christmas” look to my cookies.  So I thought I would put green and red sprinkles on top and then dust them with powder.  After I made them, I realized the sprinkles were enough and dusting them with powdered sugar just hid the pretty sprinkles.

While the cookies weren’t as melt-in-your-mouth as traditional Russian Tea cakes since the sprinkles are harder than powdered sugar, they still came out quite tasty and I love the festive colors!

close-up photo of Hazelnut Russian Tea Cakes

You might like my chocolate hazelnut sandies, too!

Russian Tea Cakes

Prep Time: 23 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Russian
Russian Tea Cakes are little nutty cookie balls rolled in powdered sugar. They are small, not too sweet, and I love their nutty buttery taste. You can make them with any type of nut, so this version has hazelnuts. Plus, I dressed them up with some Christmas sprinkles for the holidays!


  • 1 cup unsalted butter
  • 1 tsp vanilla extract
  • 6 tbsp confectioners' sugar
  • 2 cups all-purpose flour
  • 1 cup chopped hazelnuts I put whole, unsalted cooked hazelnuts through my food processor
  • Sprinkles for decorating. I used red and green glassy sugar-like sprinkles


  • Preheat oven to 350°F (175°C).
  • In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped hazelnuts.
  •  Roll dough into 1-inch balls (I made my balls slightly smaller, about 3/4 of an inch, because they seemed to spread and flatten when 1 inch). Dip the top of the balls in a bowl of sprinkles and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 minutes in the preheated oven. You can roll the cookies in powdered sugar once they are cooled, or simply leave them as they are.


Recipe adapted from All Recipes

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

photo of Hazelnut Russian Tea Cakes on a white plateoverhead photo of Hazelnut Russian Tea Cakes

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4 comments on “Hazelnut Russian Tea Cakes with Christmas Sprinkles”

  1. Love Russian Tea Cookies. I usually make an almond crescent cookie recipe every year for Christmas which is pretty much the same recipe as a tea cookie. Sometime I make crescents, sometimes just a ball if I’m in a rush and have to make many. These are the ones that the Mister always requests every year. And guess what he asked for as one of the first things I bake in the new oven?? haha!

  2. This is my first time making Russian Tea cookies and I can’t believe I didn’t make them before. They are so easy and yummy. I saw some almond crescent recipes and I was thinking of trying those too.

  3. Hello
    These hazelnut russian tea cakes looks colorful and attractive.Children like this very much as it is colorful.I will make it for my niece.I think its easy to make it.Thank you..

  4. I loved how festive they are too. I hope your niece enjoys them.

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