These soft, buttery Tea Cookies only get better with time — perfect for sharing or savoring solo!
In the UK, afternoon tea is a well-loved tradition, but here in the U.S., we tend to enjoy our tea (or coffee) with a sweet treat any time of day. Tea cookies, with their delicate texture and lightly sweetened crunch, are a timeless favorite. Whether stacked on a holiday cookie tray or enjoyed with a warm drink on a quiet afternoon, they have a way of bringing a little comfort to any moment.
Growing up, my mom always made tea cookies with a hint of cinnamon and cardamom, which added just the right touch of warmth to the buttery dough. The chopped walnuts gave them an earthy crunch, making each bite just as satisfying as the last. Even now, whenever I take a bite of these sugar-dusted cookies, it’s like stepping back into her kitchen, surrounded by the scent of freshly baked goodness.
Are Tea Cookies Healthy?
While tea cookies are made with simple, recognizable ingredients, they are still a treat best enjoyed in moderation. They do contain walnuts, which add a bit of texture and some B vitamins. However, if you’re looking for a nutrient-dense snack, these might not be your best bet. If you have dietary restrictions, you can easily adapt this recipe by using a 1:1 gluten-free flour or swapping the butter for a plant-based alternative to make them dairy-free.
A Classic Cookie With Many Names
One of the key elements of tea cookies is their light, melt-in-your-mouth texture, and powdered sugar plays a big role in that. Unlike granulated sugar, which can create a denser, chewier cookie, powdered sugar keeps the dough delicate and soft. It also makes for the signature dusting on top, which gives these cookies their classic look. Some bakers like to double-coat them — once when they’re warm so the sugar melts slightly, and again after they’ve cooled for a perfect snowy finish.
Mexican wedding cookies, Russian tea cakes, and snowball cookies all share similar ingredients and the same powdered sugar coating as the tea cookie. The biggest difference between them often comes down to slight variations in the ingredients, such as the type of nuts used. Mexican wedding cookies, for example, typically contain finely ground pecans, whereas tea cookies may use walnuts or omit nuts altogether. Regardless of the name, these cookies remain a beloved classic across many cultures.
INGREDIENTS
- 8 ounces unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup chopped walnuts
- Extra powdered sugar for dusting
FAQs & Tips
Tea cookies keep well in an airtight container at room temperature for up to a week. If you want to store them longer, keep them in the fridge for up to 2 weeks or freeze them for up to 3 months. To refresh them after freezing, let them come to room temperature and give them another light dusting of powdered sugar.
Yes! Walnuts are a classic choice, but pecans, almonds, or even hazelnuts work just as well. Just make sure to chop them finely so they mix evenly into the dough.
Tea cookie dough is naturally crumbly, but if it feels too dry to shape, try kneading it a bit longer. The warmth from your hands will help the butter blend into the dough. If it’s still too dry, add a tiny splash of milk or water, just a teaspoon at a time, until it comes together.
Serving Suggestions
While tea cookies obviously go best with a hot cup of tea or coffee, these sweet and simple cookies can also be part of a dessert buffet. Serve your buttery little tea cookies on a platter with Seven-Layer Cookies, Cookies And Cream Paleo Protein Bars, Pumpkin Cookies With Coconut Cream And White Chocolate, and Eggless Chocolate Chip Cookies.
Prep: 15 minutes
Cook: 12 minutes
Total: 1 hour 27 minutes
Ingredients
- 8 ounces unsalted butter softened
- 1/2 cup powdered sugar
- 1 1/4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup chopped walnuts
- Extra powdered sugar for dusting
Instructions
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In a large mixing bowl, beat together the softened butter and 1/2 cup powdered sugar until creamy. Blend in the vanilla extract.
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In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add to the creamed mixture, mixing until just combined.
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Fold in the chopped walnuts.
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Shape the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 1 hour.
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Preheat oven to 375°F. Roll out dough and cut into desired shapes. Place on an ungreased cookie sheet and bake for 10-12 minutes until firm but not brown. While still warm, roll cookies in additional powdered sugar.
Nutrition Info:
Calories: 275kcal (14%) Carbohydrates: 22g (7%) Protein: 3g (6%) Fat: 20g (31%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 4g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 41mg (14%) Sodium: 87mg (4%) Potassium: 56mg (2%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 474IU (9%) Vitamin C: 0.1mg Calcium: 34mg (3%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
