These are buttery hazelnut cookies (Russian tea cakes) that melt in your mouth! This Christmas cookies recipe shows how to make Russian hazelnut tea cakes rolled in powdered sugar for that signature snow covered look for the perfect addition to your holiday baking!
These hazelnut cookies, also known as Russian tea cakes, are traditional European hazelnut cookies that are a classic holiday favorite, but also a great little treat to have with a cup of tea or coffee! They're made with finely chopped hazelnuts and deliver a buttery texture that practically melts in your mouth.
Coated in powdered sugar to give them their signature snow-dusted look, they're the kind of old fashioned cookie that instantly brings you back to simpler times. Whether you call them Russian tea cakes, snowball cookies, or hazelnut cookies, they deserve a spot on this year's holiday baking list!
Love cookies with nuts? Try these easy chocolate chip walnut cookies, almond butter cookies, and my pecan cookies next!
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Why You’ll Love This Recipe
- Perfect for any occasion. Cookie exchanges, holiday parties, edible gifts, and more!
- Simple ingredients. Most of what you need you probably already have in your kitchen.
- Made without eggs. The hazelnuts and butter do a great job of binding themselves.
- Taste and texture. The deep, toasted hazelnut flavor, the sweet coating, and the melt in your mouth texture are unforgettable.
- Cozy and nostalgic. Seeing these on the table always makes people feel happy!
Ingredients Needed
- All-purpose flour: You always want to measure your flour correctly to ensure the perfect texture. The last thing you want are dry, crumbly cookies!
- Salt and unsalted butter: Bring the butter out to room temperature to soften. I use unsalted butter so I can add the right amount of salt myself.
- Granulated sugar: For sweetness in the cookie dough.
- Vanilla extract: A warm flavor enhancer that pairs deliciously with hazelnut.
- Hazelnuts: Toasted and ground. Toss them in a food processor and pulse until finely ground.
- Powdered sugar: For that snowy look!
How to Make Russian Hazelnut Tea Cakes
Step 2: In the bowl of a stand mixer or large mixing bowl, cream the butter, granulated sugar, and vanilla on medium speed for about 1 minute.
Step 3: Stir in the hazelnuts, then the flour. Beat until the dough mixture turns into large clumps.
Step 4: Use a medium cookie scoop, or a tablespoon to scoop out the dough. Roll it between your hands to make a 1-inch ball and place each one on a parchment lined baking sheet. Keep them about 1 inch apart.
Step 5: Bake your easy holiday hazelnut cookies in a preheated 325°F oven for 20-25 minutes until the tops are lightly golden and the bottoms are lightly brown. Allow them to cool completely.
Step 6: Once cooled, dust your cookies with a generous amount of powdered sugar. Enjoy a cookie or two, give them away to family and friends, or freeze them for later!
Expert Tips
- Toast the nuts first! Add them to a skillet and toast them over medium heat for 5-10 minutes. Once they become fragrant, they’re ready!
- Don’t overmix the dough. If you do, they will be dry and crumbly and won’t have their signature texture.
- Cool the cookies before dusting. If you dust warm cookies, the powdered sugar absorbs into the cookies. This is fine to do, you’ll just need to dust them twice!
- Flavor variations. If hazelnuts aren’t your favorite, you could try this recipe with almonds or walnuts. You can even swap the vanilla with almond extract if you prefer.
- Edible gifts. Present these hazelnut cookies for gifting in a festive box or wrapped in cellophane with a ribbon. Simple and cute!
Recipe FAQs
They should be melt-in-your-mouth delicate, but not falling apart and crumbly. If they are, it could be due to your nuts not being ground finely enough, the overuse of flour, or overmixing the dough.
I would! I highly recommend it for the deeper, richer, nutty flavor it adds to these cookies. You can also buy already roasted hazelnuts.
Sure, you can! Keep the dough in the mixing bowl, cover it with plastic wrap, and then refrigerate it for up to 2 days. When you’re ready to roll and bake, bring it out to room temperature for about 20 minutes first.
These cookies will last up to 1 week covered in an airtight container at room temperature. You can also keep them in the fridge for up to 2 weeks.
Transfer them to a freezer bag or freezer-safe container. Layer them with parchment paper so they don’t freeze stuck together.
Keep them frozen for up to 2 months and then thaw on the counter before serving. I like to add a fresh dusting of powdered sugar before serving.
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More Easy Christmas Cookies Recipes
- Best Giant Chocolate Chip Cookie
- Soft Chocolate Chip Cookies
- Chocolate Thumbprints Cookies
- Dulce de Leche Cookies
- Amazing Pecan Cookies
- White Chocolate Cranberry Cookies (Soft, Chewy & Easy)
- Pumpkin Cake Pops (Video)
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📖 Recipe
Russian Tea Cakes (Easy Hazelnut Cookies Recipe Without Eggs)
Equipment
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup butter unsalted, room tempurature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cups hazelnuts toasted, ground
- ¼ cup powdered sugar
Instructions
- Prepare the Oven & Pan: Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a bowl, sift together the flour and salt. Set aside.
- Cream the Butter: Using a stand mixer or hand mixer, beat the butter, granulated sugar, and vanilla until smooth and creamy, about 1 minute on medium speed.
- Add Hazelnuts & Flour: Stir in the ground hazelnuts. Gradually add the flour mixture and mix just until the dough comes together in large clumps.
- Shape the Cookies: Scoop about one tablespoon of dough and roll it between your hands to form a 1-inch ball. Place on the prepared baking sheet, gently pressing slightly so the cookies stay in place. Space about 1 inch apart.
- Bake: Bake until the bottoms are lightly golden and the tops are just barely colored, about 20–25 minutes.
- Cool & Finish: Let cookies cool completely on the baking sheet. Dust generously with powdered sugar before serving.
- Serve: Enjoy with a hot cup of coffee or tea, or package them up as a festive Christmas cookie gift.
Notes
- Room-temperature butter is key for a smooth, cohesive dough that mixes evenly.
- Do not overmix once the flour is added—stop as soon as the dough forms large clumps to keep cookies tender.
- Uniform cookie size helps them bake evenly; a tablespoon scoop works perfectly.
- Let cookies cool completely before dusting with powdered sugar so it doesn’t melt into the cookies.
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Make ahead:
- The dough can be made up to 2 days in advance and stored covered in the refrigerator. Let it sit at room temperature briefly before shaping.
- Baked cookies keep well for 5–7 days in an airtight container at room temperature.
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Freezer friendly:
- Freeze unbaked dough balls for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.
- These cookies make a perfect Christmas gift—store in tins or gift boxes and dust with powdered sugar just before gifting.
Nutrition
Happy Baking!
N S
I loved hazelnut and cookies with hazelnut sooo delicious!!! Thank you for good recipes!!!
Love Keil
I’m so glad you loved them! Hazelnut makes cookies extra delicious, thank you for trying the recipe and sharing your sweet feedback! 🍪💛
Carolyn
What are your serving size, how many cookies. I’m making cookies for numerous people and need to know how many cookies the recipe makes
Thanks you
Munchkin Time
Hi Carolyn! I believe this recipe makes about 24 cookies. I need to make them again and count the exact amount of cookies it makes and update this recipe.
Vicky Lyashenko
I'm at the store getting all the ingredients! I'm so excited to make this!!!! Thank you for sharing so much goodness here! And thanks for all the time you put into making step by step photos! Love you!
Munchkin Time
Aww I am so excited to hear that you will be making this recipe! Thank you so much Vicky for stopping by and leaving such a lovely comment, love u and miss u!
Lexie Robinson
I can't wait to try these at my next tea party! Thanks for sharing!
Munchkin Time
You are very welcome Lexie, I am sure your guests will be impressed, thank you for stopping by!