Vegan Russian Tea Cakes
These melt-in-your-mouth snowball cookies are the kind of treat that disappears from the cookie plate before anyone even realizes they're plant-based. Vegan butter steps in seamlessly for the traditional dairy version, whipping up just as pale and fluffy and delivering that same rich, tender crumb everyone loves. Finely chopped walnuts add a subtle nuttiness throughout each bite, while the double roll in powdered sugar — once warm, once cool — creates that signature snowy coating that makes these cookies so iconic. Chilling the dough before shaping keeps everything easy to handle and helps the cookies hold their round shape in the oven. With a yield of 24 cookies, this batch is perfect for holiday tins, cookie swaps, or just keeping a stash on the counter for the week. The ingredient list is short, the steps are straightforward, and the result looks far more impressive than the effort involved.
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Learn more →Ingredients
24 servings
- 1 cup vegan butter, softened
- ½ cup powdered sugar, sifted, plus more for rolling
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup walnuts, finely chopped
For rolling
- 1 cup powdered sugar, for rolling
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Beat the softened vegan butter and 1/2 cup sifted powdered sugar together in a stand mixer or with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and beat for 30 seconds more.
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