Vegan Russian Tea Cakes: 5 Steps to Delightful Cookies

Name: Vegan Russian Tea Cakes: 5 Steps to Delightful Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Russian
Ingredients: 1 cup vegan butter; 0.5 cup powdered sugar; 1.5 teaspoons vanilla extract; 2.25 cups all-purpose flour; 0.75 cup finely chopped walnuts; 0.25 teaspoon salt; 0.75 cup powdered sugar (for rolling)

by basmer

19 de January de 2026

Facebook

Jump to Recipe

Vegan Russian Tea Cakes are a delightful plant-based twist on a holiday classic that brings warmth and joy to any gathering. These melt-in-your-mouth cookies are soft, nutty, and dusted with powdered sugar, making them an irresistible treat for tea time or gifting. With no dairy or eggs, they are a perfect option for those seeking a dairy-free indulgence. Let’s explore how to make these delicious cookies that everyone will love.

Why You’ll Love This Vegan Russian Tea Cakes

These Vegan Russian Tea Cakes are not only scrumptious but also offer numerous benefits:

They are completely plant-based, making them suitable for vegans.
These cookies are free from dairy, ensuring they cater to lactose-intolerant individuals.
The nutty flavor from walnuts adds a delightful crunch.
They are easy to make, requiring minimal ingredients.
Perfect for gifting, these cookies are visually appealing when dusted with powdered sugar.
They can be made gluten-free by using a simple flour substitute.

With their rich flavor and soft texture, these cookies are a fantastic choice for any occasion, especially during the holidays. If you’re looking for dairy-free Russian tea cakes recipe or an easy vegan Russian tea cake recipe, this is it!

Ingredients for Vegan Russian Tea Cakes

Gather these items:

1 cup vegan butter
0.5 cup powdered sugar
1.5 teaspoons vanilla extract
2.25 cups all-purpose flour
0.75 cup finely chopped walnuts
0.25 teaspoon salt
0.75 cup powdered sugar (for rolling)

How to Make Vegan Russian Tea Cakes Step-by-Step

Step 1: Beat vegan butter and powdered sugar in a large bowl until light and fluffy.
Step 2: Mix in vanilla extract until fully combined.
Step 3: Gradually stir in flour and salt to form a soft dough.
Step 4: Fold in finely chopped walnuts.
Step 5: Chill dough for 30 minutes to firm up.
Step 6: Preheat oven to 350°F (175°C).
Step 7: Roll dough into 1-inch balls and place on parchment-lined baking sheet.
Step 8: Bake for 12 to 15 minutes, until bottoms are lightly golden.
Step 9: While warm, roll cookies in powdered sugar.
Step 10: Let cool completely and roll in powdered sugar again before serving.

Pro Tips for the Perfect Vegan Russian Tea Cakes

Keep these in mind:

Ensure your vegan butter is at room temperature for easier mixing.
Do not skip the chilling step; it helps the cookies maintain their shape while baking.
Use finely chopped walnuts for an even distribution of flavor.

Best Ways to Serve Vegan Russian Tea Cakes

These cookies shine when served with:

A warm cup of tea or coffee, perfect for afternoon breaks.
As part of a holiday cookie platter alongside other vegan holiday cookie ideas.

How to Store and Reheat Vegan Russian Tea Cakes

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. When ready to enjoy, simply thaw at room temperature and roll them in powdered sugar again if desired.

Frequently Asked Questions About Vegan Russian Tea Cakes

What’s the secret to perfect Vegan Russian Tea Cakes?

The key to perfect Vegan Russian Tea Cakes is ensuring the dough is chilled well before baking, which allows the cookies to hold their shape and have a tender texture. Incorporating finely chopped walnuts enhances the flavor and gives a delightful crunch.

Can I make Vegan Russian Tea Cakes ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to three days before baking. This makes them a convenient option for holiday baking or unexpected guests.

How do I avoid common mistakes with Vegan Russian Tea Cakes?

To avoid them spreading too much, make sure your dough is well-chilled. Also, ensure not to overbake the cookies; they should be lightly golden on the bottom but still soft to the touch.

Variations of Vegan Russian Tea Cakes You Can Try

Here are some variations to consider:

Substitute the walnuts with pecans for a different nutty flavor.
Make them gluten-free by using almond flour instead of all-purpose flour.
For a chocolate twist, add cocoa powder to the dough.
Try adding a hint of cinnamon or nutmeg for a warm spice flavor.

With these variations, you can create your own unique spin on these classic cookies!