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


  1. Preheat oven to 350°F (175°C).

  2. 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.

  3.  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.

  4. 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

All images and content are © Kirbie's Cravings.

Did you make this recipe?

Share it on Instagram with the hashtag #kirbiecravings!