Russian Tea Cakes are delicate, buttery cookies loaded with finely chopped nuts and generously coated in powdered sugar. These tender, melt-in-your-mouth treats are a staple during the holiday season, but they’re just as delightful any time of year. Known for their snowball shape and rich, nutty flavor, they’re often served with a hot cup of tea or coffee—perfect for gatherings, gifts, or simple indulgence. Despite being called “tea cakes,” these cookies are more like shortbread than cake. Their crumbly texture comes from a rich butter base and the absence of eggs, giving them a traditional feel that’s both nostalgic and comforting. These cookies are known by many names around the world—Mexican Wedding Cookies, Snowball Cookies, or Butterballs—but no matter what you call them, they’re always a crowd-pleaser.
What Makes This Recipe Special?
Russian Tea Cakes stand out for their simplicity and elegance. Just a few pantry staples create cookies that are rich, tender, and full of nutty flavor. Once baked, they’re rolled in powdered sugar while warm, giving them their signature snow-dusted look. With no eggs and minimal ingredients, they’re an easy, make-ahead option for busy bakers. Plus, their bite-sized shape makes them perfect for sharing or adding to cookie platters.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 12–14 minutes
- Cooling Time: 10 minutes
- Total Time: 40 minutes
- Servings: About 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup finely chopped walnuts or pecans
- ¼ teaspoon salt
Instructions
1. Cream Butter and Sugar
In a large bowl, cream the softened butter and powdered sugar until light and fluffy—about 2 minutes. Stir in the vanilla extract.
2. Add Flour and Nuts
Mix in the flour and salt until just combined. Fold in the finely chopped nuts. The dough will be soft but slightly crumbly and should hold together when pressed.
3. Shape and Bake
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place about 1 inch apart on the baking sheet. Bake for 12–14 minutes, or until the bottoms are lightly golden and the tops remain pale.
4. Roll in Powdered Sugar
Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Set aside on a rack to cool completely. Once cooled, roll again in powdered sugar for an extra snowy finish.
Variations
- Flavor Boost: Add a pinch of cinnamon or nutmeg for a warm spice note.
- Almond Touch: Use chopped almonds and add a splash of almond extract.
- Citrus Zest: Add orange or lemon zest for a bright twist.
- Chocolate Chip: Mix in mini chocolate chips with the nuts for a sweet surprise.
- Gluten-Free: Substitute your favorite gluten-free flour blend.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
- Small bowl for powdered sugar
Nutritional Information (Per Cookie)
- Calories: ~140
- Carbs: 13g
- Fat: 9g
- Protein: 1g
- Sugar: 5g
Note: Nutritional values are approximate.
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Baked Cookies: Freeze in layers with parchment between for up to 2 months. Roll again in powdered sugar after thawing.
- Freezing Dough: Freeze the unbaked dough balls and bake directly from frozen, adding 1–2 minutes to bake time.
My Cooking Experience
With over 4 years of baking behind me, Russian Tea Cakes have always been a holiday favorite. I remember making trays of them for cookie exchanges and watching them disappear quickly at family gatherings. They’re easy to prepare in large batches, and the snowy powdered sugar coating gives them such a festive feel. The key to perfect texture is finely chopped nuts and not overbaking—this keeps them tender and light. They’ve become a tradition in my kitchen and never go out of style.
Conclusion
Russian Tea Cakes are timeless cookies that blend buttery richness with a melt-in-your-mouth texture and a snowy finish. Whether you’re making them for a celebration, a gift box, or simply a sweet treat for yourself, these cookies are as beautiful as they are delicious. Simple to make and endlessly satisfying, they’re a go-to recipe worth keeping in every baker’s repertoire.
Russian Tea Cakes
Ingredients
Method
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy—about 2 minutes. Stir in the vanilla extract.
- Mix in the flour and salt until just combined. Fold in the finely chopped nuts. The dough will be soft but slightly crumbly and should hold together when pressed.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place about 1 inch apart on the baking sheet. Bake for 12–14 minutes, or until the bottoms are lightly golden and the tops remain pale.
- Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Set aside on a rack to cool completely. Once cooled, roll again in powdered sugar for an extra snowy finish.
Notes
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Baked Cookies: Freeze in layers with parchment between for up to 2 months. Roll again in powdered sugar after thawing.
- Freezing Dough: Freeze the unbaked dough balls and bake directly from frozen, adding 1–2 minutes to bake time.
