12 Days of Cookies | Day 10: Earl Grey Russian Tea Cake Cookies (Gluten Free)
Don't let the trail mix ingredients fool you, this cookie is still sweet, satisfying and chewy. Enjoy it with breakfast, on the trail, or for dessert.
Russian Tea Cake (cookies) were not on my cookie bingo card this year. But, I started thinking about what cookie gave me a throwback of nostalgia when I used to get carted around to all of the holiday gatherings and parties with my parents. I zeroed in on the cookie that was coated in powdered sugar, contained nuts on the inside, and you could pop one into your mouth in one fell swoop.
But this time, I didn’t just want the classic, I wanted to add a flavor to this shortbread cookie that I haven’t seen, but also craved. I love tea. All tea. I love tea way more than coffee (except in Tiramisu), and I’m always looking for excuses to add tea and tea flavors to things (see: Chai Snickerdoodle Cookies). I love the citrus and floral notes that come from a good Early Grey tea, so I knew these cookies would love to partner up with some Bergamot. All that’s needed is a classic Russian Tea Cake cookie, a little tea, and a little magic, and if you didn’t love these cookies, now you will.
Let’s get bakin’.
How to Make Earl Grey Russian Tea Cake Cookies
Preheat the oven to 350º. Line a full baking sheet with a silicon liner or parchment paper.
Add the walnuts to the baking sheet and toast the almonds for 10-12 minutes, until they develop a golden color.
In a medium mixing bowl, whisk together the flour and salt.
In a large mixing bowl or the bowl of a stand mixer, cream together the powdered sugar and butter. You’ll want to do this for 1-2 minutes until the batter lightens in color.
Add in the vanilla and Earl Grey tea leaves and mix well.
Mix in the flour in two batches.
Coarsely chop the toasted walnuts and use a spoon to fold them into the batter
Using a 1 tablespoon cookie scoop, scoop a rounded tablespoon of the cookie dough and roll in your hands into a smooth ball and place on the cookies baking sheet 2” apart.
Bake the cookies for 9-10 minutes. Allow the cookies to cool a few minutes before gently coating them in powdered sugar.
Transfer to a wire cooling rack to cool completely.
Store in an airtight container and eat within 4-5 days (if they even last that long).
Earl Grey Russian Tea Cake Cookies
Yield: 1-2 dozen
Prep Time: 15 minutes
Cook Time: 10 minutes (per each batch in the oven)
Chill Time: N/A
Total Time: 35 minutes
Servings: 16-24
Serving Size: 1 cookie
Calories per serving: 75 kcal
Nutritional information is only an estimate.
Ingredients
1/4 c powdered sugar
1/2 c butter, softened (1 stick)
1/4 tsp vanilla extract
1 1/2 tbsp Earl Grey tea leaves (~3 tea bags)
1/2 c walnuts, toasted and coarsely chopped
1 c gluten free flour (I use Bob’s Red Mill)
Pinch of salt
Topping
1/2 c powdered sugar
Instructions
Preheat the oven to 350º. Line a full baking sheet with parchment or a silicon baking mat.
Add walnuts to baking sheet. Toast in oven 10-12 minutes.
In a mixing bowl, add the flour and salt. Set aside.
In a large mixing bowl or bowl of a stand mixer, add the sugar and butter. Cream them together 1-2 minutes using the paddle attachment on a stand mixer.
Add in the vanilla and Earl Grey tea leaves. Mix to combine.
Add the flour mixture in two batches mixing slowly to combine. Be careful to not over mix.
Remove the walnuts from the oven and coarsely chop them. Fold them in gently to the batter.
Using a 1 tablespoon cookie scoop, scoop a rounded tablespoon of dough and roll in your hand into a ball.
Bake for 9-10 minutes.
Allow to cool 3-4 minutes. Gently roll in powdered sugar.
Place on a wire cooling rack and cool completely.
Store in an airtight container with parchment or wax paper between each layer of cookies.
Recipe Notes
Cookie Size
This recipe calls for a little bit larger size Russian Tea Cake. You can cut the size in half for a smaller bite. If you do so, reduce the baking time to 7-9 minutes. You want the cookies to develop a slight golden color from the oven.
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