Vegan Russian Tea Cakes

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There’s something charmingly nostalgic about a snow-dusted cookie that melts in your mouth. Vegan Russian Tea Cakes bring that old-world magic into the present with a plant-based twist that doesn’t skimp on flavor or texture. These cookies are tender, buttery, and loaded with finely chopped nuts, then rolled in powdered sugar for that iconic frosted look.

Perfect for the holidays or a cozy afternoon tea, they come together with minimal effort and pantry staples. Whether you’re serving a crowd or enjoying a quiet moment with coffee, these treats hit the sweet spot between simple and special.

Why You’ll Love This Vegan Russian Tea Cakes Recipe

This recipe offers everything you want from a classic tea cake: melt-in-your-mouth texture, delicate sweetness, and a nutty depth of flavor. But it does so without any dairy, making it ideal for anyone looking to keep things plant-based. It’s also an incredibly forgiving cookie dough, which means it’s perfect for beginner bakers or for making with kids.

Can I Use a Different Type of Nut for These Cookies?

Absolutely. While traditional Russian Tea Cakes often use walnuts or pecans, this vegan version is versatile enough to adapt. Almonds or hazelnuts bring a delightful variation, and even pistachios offer a fun pop of color and flavor. Just make sure the nuts are finely chopped so they blend seamlessly into the dough.

Ingredients for the Vegan Russian Tea Cakes

To create the perfect batch of vegan Russian Tea Cakes, you only need a handful of ingredients. Each one plays a key role in texture and taste, so don’t skip any.

• Vegan butter
• Powdered sugar
• Vanilla extract
• All-purpose flour
• Finely chopped walnuts (or pecans)
• Salt

The vegan butter replaces traditional butter and provides that soft, melt-in-your-mouth texture. Powdered sugar is not just for coating but is used in the dough as well, lending a smooth sweetness. Vanilla extract enhances the overall flavor, while all-purpose flour gives structure. The chopped nuts offer crunch and rich taste, and a pinch of salt balances everything beautifully.

How To Make the Vegan Russian Tea Cakes

Step 1: Cream the Butter and Sugar

In a large bowl, beat the vegan butter and powdered sugar together until creamy and fluffy. This should take about 2 to 3 minutes with a hand mixer or stand mixer.

Step 2: Add Vanilla

Mix in the vanilla extract until well incorporated. It may seem subtle, but this step enhances the classic cookie flavor.

Step 3: Add Dry Ingredients

Gradually add the flour and salt to the butter mixture, stirring until a dough begins to form. Fold in the chopped walnuts at the end.

Step 4: Chill the Dough

Cover and chill the dough in the fridge for at least 30 minutes. This helps the cookies hold their shape while baking.

Step 5: Roll and Bake

Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes or until the bottoms are lightly golden.

Step 6: Sugar Coat

While still warm, roll each cookie in powdered sugar, then let them cool completely on a wire rack. Once cooled, roll them in powdered sugar a second time for that signature finish.

Storing and Serving These Vegan Tea Cakes

These cookies are perfect for sharing and gifting. A batch of this recipe makes about 24 cookies, enough to feed 8 to 10 people. Store them in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, they freeze beautifully for up to 2 months. Simply thaw and dust again with powdered sugar before serving.

They’re delightful served with hot tea, spiced cider, or even a bold espresso. Their not-too-sweet, nutty flavor makes them an elegant addition to dessert trays or cookie swaps.

What to Serve With Vegan Russian Tea Cakes?

Classic Chai Tea

The spiced warmth of chai complements the rich, nutty flavor of these cookies beautifully.

Dark Roast Coffee

A deep, roasted brew contrasts the sweetness and balances every bite.

Fresh Berry Compote

A spoonful of tangy berries on the side adds color and a refreshing contrast.

Coconut Milk Hot Chocolate

Creamy and indulgent, this vegan cocoa pairs perfectly with the light crunch of the cookies.

Apple Cider

Whether warm or cold, cider enhances the cozy, seasonal vibe these cookies bring.

Lemon Sorbet

A bright citrus sorbet refreshes your palate and gives a summery twist.

Almond Milk Latte

A gentle nutty beverage to mirror the chopped walnuts in the cookie.

Want More Vegan Dessert Ideas?

If you loved these Vegan Russian Tea Cakes, here are a few more Luna Meals favorites you might want to try:

• Blueberry Cheesecake Heaven Rolls with layers of creamy, fruity delight.
• Brownie Mix Cookies that come together in minutes with rich chocolatey depth.
• Peanut Butter Cornflake Cookies for a chewy, nostalgic crunch.
• Rhubarb Shortbread Bars if you love tart-meets-buttery in your treats.
• Easy Jello Meringue Cookies for a colorful and airy finish to your dessert table.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with walnuts or try something new? Maybe even dip them in chocolate?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other bake smarter.

Explore beautifully curated health-boosting treats on Luna Meals on Pinterest and discover your new go-to for feeling great!

Conclusion

Vegan Russian Tea Cakes are the kind of dessert that remind us how simple ingredients can come together to create something magical. Whether you’re preparing for a holiday gathering or looking for a cozy treat to enjoy with your favorite drink, these cookies offer comfort and charm in every bite. They’re a testament to how plant-based baking can be every bit as delightful as the classics.

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