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Peppermint Tea Cakes

Peppermint Tea CakesThe first cookie I typically make when I start my Christmas cookie baking for the season has been Russian Tea Cakes (aka Mexican Wedding Cakes). This year I decided to try a little bit of a twist on the traditional cookie by adding some crushed peppermint to the cookie dough, and then rolling them in crushed peppermint again. The peppermint is a perfect variation to this favorite cookie, making them a festive holiday treat!

The recipe for my original Russian Tea Cakes recipe, along with 499 others, can be found in my cookbook “Rocky Mountain Lodge & Cabins MORE Favorite Recipes” and can be purchased at our Gift Shop. And enter the code “GIFT20” to save 20% off your purchase!

Prep Time: 40 Minutes
Cook Time: 10 Minutes
Total Time: 50 Minutes
Servings: 48 cookies


  • 1 cup butter (2 sticks), softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 3/4 cup crushed peppermint candies, divided
  • 3/4 cup finely chopped nuts (optional)
  • Additional powdered sugar


  1. Preheat oven to 400°F.

  2. In a large bowl beat butter, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed.

  3. In another bowl mix together flour, salt, and 1/4 cup crushed peppermint candies. Stir into butter mixture. Stir in nuts, if desired.

  4. Shape dough into 1-inch balls. Place balls on an ungreased cookie sheet, about 2 inches apart. Bake 8-9 minutes or until set but not brown.

  5. Immediately after removing from oven roll in powdered sugar. Cool about 5 minutes, then roll in reserved crushed peppermint candies. Re-roll, if desired. Cool completely.

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