Classic Lemon Russian Tea Cakes

When it comes to delightful sweets that melt in your mouth, Classic Lemon Russian Tea Cakes are at the top of the list. Imagine sinking your teeth into a buttery, crumbly treat dusted with powdered sugar, enhanced by the bright zing of lemon. These cookies don’t just look good—they taste divine! A fun fact to share around the table: despite the name, there’s no actual connection to Russia; they might have roots in Spain and were popularized in America. These treats are incredibly simple to make, making them a favorite among families gathering for cozy winter evenings. If you’ve enjoyed making recipes like buttery shortbread cookies, you’ll love this easy twist. So, let’s whisk up some joy with a recipe that promises to bring smiles!

What is Classic Lemon Russian Tea Cakes?

Ah, Classic Lemon Russian Tea Cakes—what a delightful name, right? You might wonder how they got associated with tea! Are they meant to be served at tea time, or are they just too fancy for their own good? Well, the truth is they pair perfectly with your favorite hot beverage! They offer a texture that’s both crumbly and tender, making every bite a pure dream. And let’s not forget the beloved saying: “the way to a man’s heart is through his stomach.” Just imagine serving these at your next family gathering—who could resist such joy? Why not gather your loved ones and whip up a batch of these citrus-infused delights? They’re sure to be a hit!

Why You’ll Love This Classic Lemon Russian Tea Cakes

What’s not to love about Classic Lemon Russian Tea Cakes? These treats are more than just delicious; they’re a nostalgic reminder of simpler times. Imagine biting into these cloud-like cookies—they’re airy yet rich, offering a delightful explosion of zesty lemon with each mouthful. Plus, whipping these up at home is cost-effective, transforming basic pantry staples into a luxurious dessert that won’t break the bank. Comparatively speaking, they embody the same comforting vibe as a warm slice of lemon pound cake, but with an irresistible melt-in-your-mouth quality. So why not grab your apron, rally the family, and craft some delightful memories in the kitchen?

How to Make Classic Lemon Russian Tea Cakes

Quick Overview

Making Classic Lemon Russian Tea Cakes is a breeze! With only a few simple steps, you can create these little balls of joy that are perfect for any gathering. The crispy exterior and soft, buttery center, paired with that fresh burst of lemon, create a tantalizing experience for your taste buds. Ready to start? Preparation time is just 10 minutes, with a baking time of around 15-20 minutes, ensuring you’ll be indulging in these treats in no time!

Key Ingredients for Classic Lemon Russian Tea Cakes

To make Classic Lemon Russian Tea Cakes, gather the following ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract (ensure it’s alcohol-free)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Zest of 1 lemon (about 1-2 teaspoons)
• 1 tablespoon lemon juice

These ingredients are easy to find and can be found in almost every household. Let’s get baking!

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy—about 3 minutes. This adds air to your mixture and makes the cookies tender.
3. Add Flavor: Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, stirring just until a dough forms. Avoid over-mixing to keep the cookies delicate.
5. Shape the Cookies: Using your hands, roll the dough into small balls—about 1 inch in diameter. Place them on the prepared baking sheet, ensuring they have space to spread.
6. Bake: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
7. Cool and Dust: Allow the cookies to cool on the baking sheet for about 5 minutes. Then, while they are still warm, roll them in powdered sugar. Let them cool completely on a wire rack and dust with more powdered sugar before serving.

Top Tips for Perfecting Classic Lemon Russian Tea Cakes

• Substitutions: For a lemon-free version, try orange zest and juice. You can easily substitute unsalted butter with a vegan alternative for a dairy-free treat.
• Timing: Allow enough time for the cookies to cool before dusting them with powdered sugar; this helps the sugar stick better.
• Avoiding Mistakes: Make sure your butter is softened at room temperature—this makes a big difference in texture. Also, resist the urge to overwork the dough to keep them light and airy.

Storing and Reheating Tips

To store your Classic Lemon Russian Tea Cakes, place them in an airtight container at room temperature. They are best enjoyed fresh but can last for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just ensure they are well wrapped to prevent freezer burn. When you’re ready to enjoy them, simply thaw them at room temperature. There’s no need to reheat; they’re just as delightful cold! Enjoy baking and creating memories with these delightful treats!

Classic Lemon Russian Tea Cakes

Delightful buttery, crumbly treats infused with lemon, perfect for pairing with hot beverages.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup unsalted butter, softened Make sure it's at room temperature
• 1/2 cup powdered sugar, plus extra for dusting Additional for rolling cookies
• 1 teaspoon vanilla extract Use alcohol-free if desired
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon lemon juice Freshly squeezed for best flavor
• 1-2 teaspoons zest of 1 lemon

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3 minutes.
3. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, stirring just until a dough forms.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for about 5 minutes, then roll them in powdered sugar.
8. Let them cool completely on a wire rack and dust with more powdered sugar before serving.

Notes

For a lemon-free version, try using orange zest and juice. Store in an airtight container at room temperature for up to a week or freeze for up to three months. No need to reheat; they are delightful cold.