Russian Tea Cakes

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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.

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Prep Time 15

Cook Time 15

Total Time 40

Servings: 24

Course: Dessert

Calories: 140

Ingredients Method Notes

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

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.