Russian Tea Cakes (Easy Hazelnut Cookies Recipe Without Eggs)

5 from 2 votes

Russian Tea Cakes (Easy Hazelnut Cookies Recipe Without Eggs)

These Hazelnut Cookies, also known as Russian Tea Cakes, are tender, buttery, and delicately nutty. A classic European holiday cookie, they’re dusted in powdered sugar and perfect for Christmas cookie trays, afternoon tea, or enjoying with a cozy cup of coffee year-round.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: Russian

Servings:

Calories: 92kcal

Author: Love Keil

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.
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.
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.

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