This easy gluten free Russian tea cookie recipe is a delicious cookie to make for the holidays. These buttery, nut-filled treats are the perfect accompaniment to a warm cup of tea, making them a beloved classic for generations. My Russian tea cookies melt in your mouth and have an incredible light airiness.
I hope these super easy gluten free Russian tea cookies will help add some cheer to your day. Whether it is a holiday or any day, cookies make the days sweeter!
To see my very favorite gluten free cookies, check out my Gluten Free Holiday Cookie roundup. If you love cookies as much as we do, you will want to check out all of my delicious gluten free cookie recipes.
These cookies are gluten-free, soy-free, and egg-free.
Why These Cookies Are Great:
- This recipe is tried and true. You can also read through a ton of reader comments and see all of the fun flavor variations my readers have created.
- These cookies are so light they melt in your mouth. They are full of delicious flavor.
- You can freeze these cookies without the powdered sugar and then roll them in sugar after thawing them.
- They are really fun to make with your kids!
Love making these cookies with the grandkids. Some don’t like nuts so we substitute Enjoy Life mini chips. We always make these on Christmas Eve for them to leave for Santa. I had tried so many GF recipes that were horrible and a waste of expensive ingredients. Thankfully I found you! I share them with others who need GF recipes. This was such a game changer because I knew nothing about gluten free! Thank you!"Carol, blog comment
Today has been a great excuse for the kids and me to make these cookies. These cookies are great all year round, but their cute, snowy white looks make them the perfect cookie for a cookie exchange or holiday party!
If you want more Christmas-style cookies, check out my best gluten free Christmas Cookies recipes.
- Gluten Free Flour Blend - I tested this recipe with King Arthur Measure for Measure and Bob's Red Mill 1:1 GF Blend. Other blends should work, but every gluten free flour blend has a different grain-to-starch ratio. This can affect the moisture level, so you may need more or less flour or liquid.
- Xanthan Gum - A binder is really important, especially in this recipe. If your blend lacks a binder, add one teaspoon of xanthan or guar gum.
- Powdered Sugar
- Unsalted Butter
- Pure Vanilla Extract
Can you use different nuts?
Although pecans are traditionally used in this easy tea cookie recipe, walnuts or nuts can be used.
You can also make a nut-free crinkle cookie like these gluten free honey crinkle cookies.
This gluten-free Russian tea cookie recipe is super easy to make, so follow along!
Tips For Sucess:
- Don't forget to chill the dough. This will help prevent your cookies from spreading when baked.
- Don't take a hot
cookie sheetand put the batter on it, or I promise the cookies won't turn out. They start baking immediately, and it messes with the shape of them. Use a couple of sheets and rotate them out when making large batches of cookies if needed.
Recipe Step-By-Step Directions:
Step 1: Slowly cream the butter with the powdered sugar in a stand mixer. You can also use an electric mixer or mix this by hand.
Step 2: Place the nuts onto a cutting board. Chop up the raw pecans into small pieces with a chopper. I have this chopper, and it really gets the nuts chopped up easily.
Step 3: Add the rest of the ingredients to the mixer bowl. cover the bowl with plastic wrap and chill the dough for 30 minutes. Chilling helps the cookies hold their shape when they bake. Chilling also allows the rice flour in the blend to soften, eliminating grit.
Step 4: Remove the dough from the refrigerator. Now is a good time to preheat the oven to 350º F.
Step 5: Line a
Step 6: Your dough will be firm enough to roll into balls. Bake at 350º F for 8-10 minutes.
Step 7: When you remove them from the oven, allow them to cool briefly on a cooling rack.
Step 8: Roll them in powdered sugar!
You can easily make these cookies in a bowl. Put all of your dry ingredients in a large bowl. Whisk to blend them. In a smaller bowl, add the wet ingredients. Mix the two together and then scoop onto the
Store these cookies in an airtight container. They will keep fresh for up to 3 days.
Yes, you can easily freeze these cookies. We like to make a double batch and freeze the extras. Then, all we have to do is defrost them and roll them in the powdered sugar.
Nothing goes better with hot tea, hot chocolate, or coffee than these Russian tea cookies. Their sweet, buttery melt in your melt-in-your-mouth goodness is so good. These cookies are also known as Mexican Wedding Cookies...just in case you were looking and thought they looked familiar.
More Gluten Free Cookie Recipes:
- These delicious Gluten Free Cranberry Shortbread Bars can be made with any fruit!
- If you love melt-in-your-mouth cookies, these Gluten Free Austrian Vanillekipferl Cookies are another delicious cookie to make.
- Edible Gluten Free Cookie Dough (because sometimes the dough is the best part!)
- If you love a sandwich-style cookie, these Gluten Free Nutella Linzer Cookies are fun to make.
- Crinkle cookies are a lot of fun to make. Give this easy Gluten Free Chocolate Mint Crinkle Cookies recipe a try.
- These Gluten Free Ginger Cookies have a delicious pop of ginger flavor.
Gluten Free Russian Tea Cookies
- 1 cup unsalted butter very softened
- ½ cup powdered sugar
- 2 cups gluten free flour blend
- 1 teaspoon pure vanilla extract
- dash salt
- ¼ cup raw pecans chopped
- In a mixing bowl, add butter, vanilla and sugar. Beat on low speed until sugar is incorporated.
- Slowly add flour on low speed and mix until blended. Add pecans and mix on low. Chill the dough for 30 minutes.
- Preheat the oven to 350º F.
- Roll dough into 1 ½ inch balls.
- Place dough balls onto parchment paper lined cookie sheet.
- Bake for 8-10 minutes.
- Remove GENTLY with a thin spatula onto a cooling rack. These cookies are very crumbly when hot.
- Allow to cool 15 minutes. Roll in powdered sugar.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Note: this post is updated from an older January 2017 post with more recipe details.
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