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+ servings
3 tea cake cookies stacked on top of each other on a white surface.

Vegan Russian Tea Cakes

This classic and easy to make cookie recipe is made with simple ingredients and has a soft and buttery texture with a bit of crunch from the pecans.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 24 Cookies
Calories: 132kcal
Author: Linda & Alex


  • Stand Mixer
  • Oven


  • 1 cup vegan butter room temperature
  • ½ cup powdered sugar plus more for dusting
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon finely ground salt
  • 2 ¼ cups all-purpose flour use all-purpose gluten-free flour if desired
  • ¾ cup chopped pecans


  • Preheat oven to 400°F (204°C)
  • In a large mixing bowl, beat the 1 cup room temperature butter and ½ cup sugar until light and fluffy.
  • Add the 2 teaspoon vanilla extract and ½ teaspoon salt and beat until combined.
  • Remove the bowl from the mixer and with a wooden spoon, fold the 2 ¼ cups of all-purpose flour until combined.
  • Fold in the ¾ cup chopped pecans into the cookie dough until evenly combined and scoop out liberal tablespoons of cookie dough and roll into balls.
  • Place evenly, spaced a ½ inch apart, on a cookie sheet and bake for approximately 12 minutes, or until firm to the touch.
  • Cool completely on a wire rack and then roll in powdered sugar.


  • Store in an air-tight container for up to 5 days.
  • Freeze in an freezer safe container for up to 3 months.


Serving: 1cookie | Calories: 132kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 110mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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