russian wedding cookies recipe

Written ByJenny Smyth Posted on
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The Best russian wedding cookies recipe

Russian Wedding Cookies are a delightful tradition that has found a special place in my heart and kitchen. These delicate, powdered sugar-coated morsels are not just cookies; they are a symbol of love and celebration.

Originating from Ukraine, these cookies are typically served at weddings and other joyous occasions, and I have found that they are perfect for any gathering, from family dinners to holiday parties. My kids love helping me make these cookies, and the process has become a cherished family activity.

The recipe itself is relatively simple, involving a few basic ingredients and techniques, and the result is a light, melt-in-your-mouth cookie that pairs beautifully with a cup of tea or coffee. The key to these cookies is the soft, buttery dough and the generous dusting of powdered sugar that gives them their signature look and taste.

They are a delightful combination of sweet and comforting, and a treat that everyone loves.

Russian Wedding Cookies

4.6 from 575 votes

Russian Wedding Cookies are delightful, buttery cookies coated in powdered sugar. They are perfect for weddings, holidays, or any special occasion.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 25Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg, room temperature
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

For the Topping

1/2 cup powdered sugar

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4Scrape down the sides of the bowl and add the egg, vanilla extract, and almond extract.
5Mix well until all ingredients are fully incorporated.
6In a separate bowl, combine the flour, salt, and baking powder.
7Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
8It should be slightly crumbly.
9Cover the bowl and refrigerate the dough for at least 30 minutes.
10This step is crucial for making the dough easier to handle and for enhancing the flavor.
11Remove the dough from the refrigerator and divide it in half.
12On a lightly floured surface, roll out one half of the dough to about 1/4-inch thickness.
13Use a cookie cutter to cut out small circles or your desired shape and place them on the prepared baking sheet.
14Repeat with the remaining dough.
15Bake the cookies in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
16Be careful not to overbake them, as they can become hard and dry.
17Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
18Once the cookies are completely cooled, place the powdered sugar in a shallow dish.
19Roll each cookie in the powdered sugar until it is fully coated.
20Shake off any excess sugar and place the cookies on a serving platter.
21Repeat the process with the remaining cookies.
22If desired, you can dip the cookies in the powdered sugar a second time for an extra layer of sweetness.
23Store the cookies in an airtight container at room temperature for up to one week.

🔧Equipment

Mixing bowl
Baking sheet
Parchment paper
Rolling pin
Cookie cutters
Oven

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 50mg🌾Total Carbs: 19g🥦Dietary Fiber: 0g🍬Sugars: 10g🥩Protein: 2g

📝Notes

Tips: For a richer flavor, you can substitute some of the all-purpose flour with almond flour. The cookies can be made ahead of time and stored in an airtight container until ready to serve.

Watch Video Of How Russian Wedding Cookies Works

Russian Wedding Cookies are a timeless classic that never fails to impress. They are perfect for any occasion, whether it is a family gathering, a holiday party, or a simple afternoon treat. The cookies are easy to make and can be customized to suit your preferences. They are also a great way to get the kids involved in the kitchen.

I love making them for special occasions, and they always disappear quickly. They are a delightful combination of sweet and comforting, and a treat that everyone loves. I always keep the dough in the refrigerator and bake the cookies fresh to ensure they are always moist and fluffy. They are perfect for any occasion and make a wonderful addition to any gathering.

They are a great way to bring people together and create lasting memories. I always love to make this recipe. They are easy to make and can be customized to suit your preferences. They are also a great way to get the kids involved in the kitchen.

I love making them for special occasions, and they always disappear quickly.

❓ Frequently Asked Questions About Russian Wedding Cookies

1. Can I use a different type of flour for Russian Wedding Cookies?

You can substitute some of the all-purpose flour with almond flour for a richer flavor. However, keep in mind that the texture of the cookies may change slightly.

2. How long can I store Russian Wedding Cookies?

Russian Wedding Cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.

3. Can I make Russian Wedding Cookies without almond extract?

Yes, you can omit the almond extract if you prefer or if you have allergies. The cookies will still be delicious, but the flavor profile will be slightly different.

4. Can I use a different shape for the cookies?

Absolutely, you can use any shape you like. The traditional shape is a small circle, but you can also use hearts, stars, or any other shape you prefer.

5. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. This can be convenient if you are short on time and want to bake the cookies the next day.

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