Name: Vegan Russian Tea Cakes
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup vegan butter; 0.5 cup powdered sugar 2 teaspoons vanilla extract; 2.25 cups all-purpose flour; 0.5 teaspoon salt; 0.75 cup almond flour or finely ground pecans/walnuts 1 cup powdered sugar (for rolling)

Light as air and melt-in-your-mouth delicious, these Vegan Russian Tea Cakes are the ultimate holiday (or anytime) cookie. Also known as snowball cookies or Mexican wedding cookies, these treats are buttery, nutty, and perfectly coated in powdered sugar. They’re a nostalgic classic made entirely plant-based without sacrificing flavor or texture.

Made with simple pantry staples, these cookies are naturally dairy-free and egg-free, making them perfect for a wide variety of diets. Whether you’re gifting them, serving them at a cookie swap, or just baking a batch for yourself, these vegan delights are sure to win hearts with every bite.

Can I Make Russian Tea Cakes Vegan?

Absolutely! Traditional Russian Tea Cakes are rich with butter, but making them vegan is easier than you think. A good plant-based butter alternative is the key to keeping that signature tender crumb. Paired with finely ground nuts and the right amount of powdered sugar, the cookies keep their classic texture and flavor. No one will know they’re vegan unless you tell them.

Ingredients for the Vegan Russian Tea Cakes

Vegan Butter: Choose a high-quality plant-based butter that holds its shape well when chilled. It provides the richness these cookies are known for.

Powdered Sugar: This is used both in the dough and for rolling the baked cookies. It gives the tea cakes their iconic snowy finish.

All-Purpose Flour: The base of the cookie, giving it structure while allowing a melt-in-your-mouth texture.

Vanilla Extract: Just a hint of vanilla enhances the delicate sweetness of these cookies.

Almond Flour or Finely Ground Pecans/Walnuts: The ground nuts bring the signature nutty bite and aroma.

Salt: Just a pinch to balance the sweetness.

How To Make the Vegan Russian Tea Cakes

Step 1: Cream the Butter and Sugar

In a large bowl, cream the vegan butter and powdered sugar until light and fluffy. This sets the base for a tender cookie.

Step 2: Add Vanilla and Nuts

Mix in the vanilla extract and your ground nuts of choice (almond flour, finely chopped walnuts, or pecans).

Step 3: Stir in the Flour

Gradually stir in the flour and salt until the dough comes together. It should be soft but not sticky.

Step 4: Chill the Dough

Wrap the dough and chill for 30 minutes. This helps prevent the cookies from spreading and enhances the texture.

Step 5: Shape and Bake

Preheat your oven to 350°F. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Bake for 12-14 minutes, until the bottoms are just turning golden.

Step 6: Sugar Coating

Let the cookies cool slightly, then roll them in powdered sugar while still warm. Once completely cooled, roll again for a thicker coating.

How to Serve and Store Vegan Russian Tea Cakes

These cookies are best served with a hot cup of tea, coffee, or even almond milk for a cozy treat. They hold their shape and flavor beautifully, making them ideal for cookie boxes and festive platters.

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to freeze them, skip the final sugar dusting and add it after thawing for the freshest look.

What to Serve With Vegan Russian Tea Cakes

Spiced Chai Latte

The warming spices of chai pair perfectly with the buttery richness of these cookies.

Vegan Hot Cocoa

A rich, chocolaty drink heightens the cookie’s nutty sweetness.

Cranberry Compote

Add a spoonful of tart cranberry compote for a vibrant, fruity contrast.

Peppermint Mocha

Perfect for the holidays, this combo brings minty freshness to each bite.

Citrus Salad

Brighten up your dessert platter with fresh citrus slices or a tangy orange salad.

If you love these Vegan Russian Tea Cakes, you’ll probably enjoy these other favorites:

Condensed Milk Snow Cookies for a soft, milky crunch.
Strawberry Cream Cheese Crumble Cookies when you crave fruity and creamy.
Chocolate Cherry Cookies to satisfy your chocolate-lovers sweet tooth.
Salted Caramel Cupcakes for a salty-sweet twist.
Gooey Cinnamon Cream Cheese Muffins if you’re into spiced cozy bakes.

Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe you added orange zest or swapped walnuts for pistachios? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.

Vegan Russian Tea Cakes

Author: Julia Walton
Total Time: 24 minutes
Yield: 24 cookies
Diet: Vegan

Print Recipe

Description

These Vegan Russian Tea Cakes are a plant-based twist on a beloved classic—light, buttery, nutty cookies that melt in your mouth. Rolled in fluffy powdered sugar and packed with almond and vanilla flavors, they’re the perfect treat for the holidays, cozy afternoons, or cookie swaps. Whether you’re looking for a quick dessert, an easy vegan cookie, or just fun food ideas to share, this is a must-bake recipe. A standout among breakfast ideas or holiday dessert trays, they also double as a thoughtful, homemade gift.