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Vegan Russian tea cakes dusted with powdered sugar cooling on a rack on a white kitchen counter.

Vegan Russian Tea Cakes

Buttery, melt-in-your-mouth vegan Russian tea cakes made with nuts and plant-based butter — the perfect holiday treat for cookie exchanges or tea time.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 20 cookies
Course: Cookies, Dessert
Cuisine: Russian, Vegan
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Vegan butter Softened
  • ½ cup Powdered sugar Plus more for coating
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt Enhances flavor
  • 1 ¾ cups All-purpose flour
  • ½ cup Almond flour Optional for texture
  • ¾ cup Pecans or walnuts Finely chopped
  • 2 tablespoon Coconut oil Adds richness

Equipment

  • 2 Mixing bowls Stainless steel or ceramic
  • 1 Electric mixer or spoon For creaming butter and sugar
  • 1 Measuring cups/spoons
  • 1 Baking sheet Lined with parchment paper
  • 1 Wire rack For cooling cookies
  • 1 Food processor For chopping nuts
  • 1 Small bowl For rolling in powdered sugar

Method
 

  1. Cream vegan butter and powdered sugar until fluffy
  2. Add vanilla and salt; combine
  3. Mix in flour gradually
  4. Stir in nuts, almond flour, and coconut oil
  5. Roll dough into 1-inch balls
  6. Refrigerate for 30 minutes
  7. Bake at 350°F for 12–15 minutes
  8. Let cool on wire rack
  9. Roll cookies twice in powdered sugar

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.