Comments on: Russian Tea Cakes

By: Sam Merritt

Sam Merritt — Mon, 02 Feb 2026 21:39:11 +0000

In reply to Burkuagh. Thank you so much for trying my recipe, Burkaugh! I appreciate the feedback using the sugar substitute. :)

By: Burkuagh

Burkuagh — Sun, 01 Feb 2026 15:47:46 +0000

My dad is a diabetic and these are his favorite cookies so I tried making some with Swerve confectioners sugar replacement and they are AMAZING! I almost couldn’t stop eating them myself. Definitely going to be making the real version soon. Thank you for having such consistently amazing recipes and baking advice.

By: Sam Merritt

Sam Merritt — Tue, 06 Jan 2026 15:33:41 +0000

In reply to Chantel. Hi Chantel! I would at least want to bring the moisture level back to the amount originally used, either by using that amount of brown butter or adding a small bit of water or reducing the dry ingredients a bit. I'm just a bit hesitant to advise more specifically because I haven't tried it myself. I'm sorry I can't be more helpful there!

By: Chantel

Chantel — Tue, 06 Jan 2026 11:12:50 +0000

In reply to Sam Merritt. You probably didn't see it but I was asking how much moisture to add if I used browned butter. I tried them the original way first and I did them gluten free and everyone loved them. I just wanted to experience them with browned butter. Anyway thank you so much for this lovely recipe it turned out just the way I had hoped.

By: Sam Merritt

Sam Merritt — Tue, 06 Jan 2026 03:17:01 +0000

In reply to Chantel. Hi Chantel! I haven't tried these with brown butter. This is a pretty dry dough and I would be worried the brown butter would make the dough too dry and crumbly. Unfortunately I am not familiar with making these gluten free. I would think a 1:1 gluten free flour substitute could work.

By: Chantel

Chantel — Wed, 24 Dec 2025 12:54:18 +0000

Hey Sam, I'm about to make these cookies, but I'm attempting to convert them to gluten free hope I don't mess up lol. Anyway in the future I'd like to make these with browned butter to enhance the flavor. I was wondering how much moisture I would have to add back. I would be using Kerrygold if that matters. Also any tips on converting this to gluten free, so that I'll know for the next time. In particular I was wondering about the amount of cornstarch. Would I use the same amount or add more? Thank you so much for sharing all your great recipes and tips. I feel I've learned a lot from you.

By: Sam

Sam — Wed, 04 Dec 2024 12:18:46 +0000

In reply to Tony Johnson. I'm so glad you enjoy them so much, Tony! :)

By: Tony Johnson

Tony Johnson — Wed, 04 Dec 2024 02:42:06 +0000

I make Sam’s Russian Tea Cookies every year at Christmas time for gifts. They are so good & tender! Love her recipe!!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 20 Sep 2024 18:01:23 +0000

In reply to Suzie. Yum! Those sound amazing, Suzie!

By: Suzie

Suzie — Fri, 20 Sep 2024 16:16:19 +0000

Hi Sam, I went really deep into these Russian tea cookies when I made them for a friends wedding. I started flavoring in each batch. The obvious is mini chocolate chips, then zested lemon with lemon extract, toffee, bits, chopped up candied ginger, and finally finely chopped rosemary sprigs. The flavors were subtle, but very interesting and delicious. Lemon was my fav.

By: Maggie Davis

Maggie Davis — Mon, 15 Apr 2024 01:49:20 +0000

In reply to Sam. Yeah I would imagine so. If I ever try I’ll hopefully let you know! And thank you.

By: Sam

Sam — Mon, 15 Apr 2024 01:33:30 +0000

In reply to Maggie Davis. Hi Maggie! I recommend the butter, but there is a possibility margarine could work. It would likely change the flavor pretty substantially.

By: Maggie Davis

Maggie Davis — Sat, 13 Apr 2024 11:07:06 +0000

These sound delicious! I have a question, could I possibly use margarine instead of butter in the recipe? Or do you think the flavor and consistency would be off?

By: Sam

Sam — Fri, 17 Nov 2023 02:39:15 +0000

In reply to Cheryl. 36 cookies. :)

By: Cheryl

Cheryl — Fri, 17 Nov 2023 02:04:14 +0000

In reply to Gabrielle. How many cookies does this recipe make??

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 22 Dec 2022 17:48:29 +0000

In reply to Karen. Oh no! We're so happy they turned out nicely despite the circumstances. Enjoy, Karen

By: Karen

Karen — Thu, 22 Dec 2022 16:41:26 +0000

I have been making this type of cookie, around the holidays, for several decades. I like to try different versions and I have to say this is hands down the best recipe I have ever made. We had a power outage shortly after the dough was made. the dough sat covered overnight and the next day was a little too crumbly so I added just enough room temp butter to allow me to form it.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 05 Dec 2022 13:50:04 +0000

In reply to Bruce. Oh no! We're so sorry this happened Bruce. Definitely make sure to include the cornstarch and don't let your butter get too soft, and you should have better results next time

By: Bruce

Bruce — Sat, 03 Dec 2022 21:59:36 +0000

I didn’t weigh the ingredients, and am paying for it now. My cookies spread more than they should. Fortunately, they are sweet and delicious, so I’m not going to coat them in powdered sugar, and still have a delicious treat (that you can eat while wearing a dark-colored shirt).

By: Noa G

Noa G — Fri, 14 Oct 2022 09:12:08 +0000

I love this recipe!

By: Sam

Sam — Fri, 08 Jul 2022 12:45:38 +0000

In reply to Ren. O no! I'm so sorry this happened, Ren! Did you use the correct substitution on your flour? In this instance you'd need 2c + 4TBSP of cake flour if using cup measurements. You may have needed a little bit more flour if they spread out. If your butter was too soft it could make them spread as well. :(

By: Ren

Ren — Fri, 08 Jul 2022 11:14:37 +0000

In reply to Melanie.

I wouldn’t recommend subbing cake flour for this recipe! I thought it would work well because the recipe recommended adding cornstarch, but mine spread a little so they weren’t quite so round. I don’t see others with this issue so I’m sure it was my mistake. I used almonds and they taste absolutely delicious. You have to try dipping them in coffee!!!

By: Sam

Sam — Fri, 18 Feb 2022 20:00:44 +0000

In reply to Melanie. I'm so glad you enjoyed them so much, Melanie! :)

By: Melanie

Melanie — Fri, 18 Feb 2022 18:37:21 +0000

These cookies are absolutely amazing!! I have tried several different recipes over the years looking for a good one for Russian Tea cookies. I have finally found it. Thank you so much for sharing such wonderful recipes with us!!

By: Sam

Sam — Mon, 06 Dec 2021 02:08:09 +0000

In reply to Beth Anne BRODIE. I am not sure how to make these for sale at this point. :(