Paleo Russian Tea Cakes

Paleo Russian Tea Cakes (also known as Mexican Wedding Cakes) made grain-free and refined sugar-free! These scrumptious Christmas cookies only require a few basic ingredients.

Have you ever had Russian Tea Cakes? How about Mexican Wedding Cakes? Or Italian wedding cookies, Kourabiedes, or Greek wedding cookies, butterballs, or pecan Susans?

Regardless of the name or origin, the concept of all of the above are the same: delightfully buttery cookies rolled in powdered sugar, often with chopped walnuts or pecans in the center.

My family makes them every single year for Christmas. We bake batches of a wide variety of cookies and bars, and everyone goes home with an assortment of all of them. This year, I made it my mission to make all of our traditional treats grain-free, which brings us to these buttery balls o’ bliss.

Using grass-fed butter, almond flour, tapioca flour, pure maple syrup, and walnuts, these Paleo Russian Tea Cakes turn out remarkably similar to the classic. In fact, I bet most people won’t be able to tell the difference!

How about we bake up a batch?!

How to Make Paleo Russian Tea Cakes:

Add all ingredients for the tea cakes to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours. Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.

When you’re ready to bake, preheat the oven to 350 degrees F.

Place rolling sweetener of choice in a bowl and roll each ball of dough in the sweetener. Place the balls back onto the parchment-lined baking sheet. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown.

Sweetener Options for Rolling:

Traditional Russian Tea Cakes are rolled in confectioner’s (or powdered) sugar, but you have several non cane sugar options. To keep the recipe paleo, you can use pure maple sugar, or for a lower sugar version, use powdered erythritol, powdered monk fruit sweetener, or powdered Swerve. 

You could also be a real rebel and make a glaze for the balls rather than going the powdered route.

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Enjoy these buttery nuggets of joy!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Russian Tea Cakes

Course: Dessert
Cuisine: Mexican, Russian
Keyword: almond flour, christmas cookies, gluten free, grain free
Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Servings: 18 cookies
Author: Julia

Grain-free Russian Tea Cakes or Mexican Wedding Cakes are a buttery Christmas cookie

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Ingredients

For Rolling:

Instructions

  1. Add all ingredients for the tea cakes to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours.

  2. Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.

  3. When you’re ready to bake, preheat the oven to 350 degrees F.

  4. Add the sweetener of choice (for rolling) in a bowl and roll each ball of dough in the sweetener. Place the balls back onto the parchment-lined baking sheet. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown.

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Comments

  1. Rebecca

    I made these bc your recipe was the closest to traditional Russian tea cakes that I found. Next time, I will increase the amount of tapioca and decrease the almond flour a little. Just to help get a slightly sandier texture and to use less almond flour. Besides that, perfect! I refrigerated my dough over night just bc I made it late and didn’t have time to make them. Froze for maybe 10 min before baking and they came out great! Rolled in homemade confectionary sugar w cinnamon while slightly warm.

    Reply

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