Our Favorite Russian Tea Cakes: A Simple Guide

There is something truly magical about a cookie that dissolves the moment it hits your tongue. The Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies, are exactly that: tiny, buttery globes dusted in a blanket of powdered sugar. My Russian Tea Cakes recipe is the easiest, most reliable way to achieve this perfect, delicate texture. This recipe is a non-negotiable part of my holiday cookie repertoire, but honestly, it is simple enough for any day you crave a delicate, nutty treat. They pair perfectly with a hot cup of tea or coffee, making them ideal for slow afternoons.

Get Ahead of the Game (What to Prep Ahead)

The most time-consuming part of making Russian Tea Cakes is the chilling time, which is essential for managing this soft, buttery dough.

• Toast the Nuts: Toasting your pecans or walnuts enhances their flavor immensely. Do this ahead of time, let them cool, and chop them finely.
• Sift the Powdered Sugar: Sift the powdered sugar for the coating and the dough. This eliminates clumps and ensures the smoothest possible texture.
• Chill the Dough: The dough is very soft after mixing. Prepare the dough, wrap it tightly, and chill it for at least 1 hour. This makes the dough easy to handle and roll into small balls.

Russian Tea Cakes Recipe Card

Russian Tea Cakes Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: DessertCuisine: EuropeanDifficulty: Easy

Servings

30

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

130

kcal

This simple Russian Tea Cakes recipe creates a light, tender, and nutty cookie that simply melts in your mouth, complete with a generous coating of powdered sugar.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 0.5 cup powdered sugar (plus 1.5 cups for coating)

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 0.5 teaspoon salt

• 1 cup pecans or walnuts, finely chopped and toasted

Directions

• Cream the Butter and Sugar In a large bowl or stand mixer, beat the softened butter and 0.5 cup of powdered sugar together on medium speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl.
• Add Flavor and Dry Ingredients Beat in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stir in the chopped nuts until evenly distributed.
• Chill the Dough Wrap the dough tightly and chill in the refrigerator for at least 1 hour. This makes the dough workable and prevents spreading during baking.
• Roll and Bake Preheat your oven to 400°F (200°C). Roll the chilled dough into 1-inch balls. Place them 1 inch apart on an ungreased or parchment-lined baking sheet. Bake for 10 to 12 minutes. The edges should be set but not browned.
• First Powdered Sugar Roll Remove the cookies from the oven and immediately transfer them to a wire rack. While still piping hot, roll the warm cookies generously in the extra powdered sugar. Allow them to cool completely.
• Final Coating Once the Russian Tea Cakes are completely cool, roll them one more time in fresh powdered sugar for the signature snowy finish.

Notes

• Do Not Substitute: Do not use granulated sugar in the dough. Powdered sugar is critical for the fine, delicate crumb of the Russian Tea Cakes.
• Butter Quality: Use high-quality butter since it is the main flavor carrier in this recipe. Never use spread or margarine.
• Serving: These cookies taste best the day after they are made, once the powdered sugar coating has slightly settled.

Nutrition Facts

• Fat: 9g
• Sodium: 60mg
• Carbohydrates: 11g
• Protein: 1.5g

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The Secret to the Melt

This Russian Tea Cakes recipe achieves its signature melt-in-your-mouth texture by relying heavily on butter and very little on eggs or leavening agents. They are essentially a rich, shortbread-style cookie.

• No Leavening: We omit baking soda and baking powder. This prevents the cookies from rising and spreading too much, which would result in a tough texture.
• Powdered Sugar in the Dough: Instead of granulated sugar, using powdered sugar in the dough helps keep the cookie incredibly tender and fine-crumbed.
• Finely Chopped Nuts: Nuts, traditionally pecans or walnuts, add necessary structure and a satisfying crunch without compromising the delicacy of the cookie.

This recipe is naturally egg-free, making it perfect for anyone avoiding eggs. For those who are dairy-free, you can swap the unsalted butter for a good quality vegan butter stick with excellent results, maintaining the delicate crumb.

Chef’s Secrets for Russian Tea Cakes Perfection

These simple tips will ensure your Russian Tea Cakes have that beautiful, flawless, melt-in-your-mouth quality.

• Use Cold Dough: If the dough warms up while rolling, the cookies will spread in the oven. Work quickly, or chill the dough in batches.
• Double Roll for Maximum Snow: The key to that perfect snowy appearance is rolling the cookies twice.
  1. First Roll: Roll the cookies immediately after they come out of the oven, while they are still piping hot. This first layer of powdered sugar melts slightly into the warm butter, creating a sealant.
  2. Second Roll: Wait until the cookies are completely cooled, then roll them again. This final coating adheres beautifully for a vibrant white finish.
• Don’t Overbake: These cookies should not brown. They are done when the edges look just set and the bottom is pale. Baking too long makes them dry and crumbly instead of delicate.
• Weigh Your Flour: Because these are a delicate shortbread, precision matters. Use a kitchen scale to measure the flour for a consistently tender crumb, as recommended by the most trusted sources in baking.

Creative Snowball Spins

Chocolate Chip/Cocoa Tea Cakes

This popular variant adds a subtle hint of cocoa. Reduce the flour by 2 tablespoons and replace it with 2 tablespoons of high-quality unsweetened cocoa powder. Fold in 0.5 cup of mini chocolate chips before chilling. The double-roll in powdered sugar provides a striking contrast against the dark cookie base.

Lavender and Pistachio

For a floral, gourmet take on the Russian Tea Cakes, replace the traditional pecans with finely ground pistachios. Add 1 teaspoon of dried culinary lavender to the dough during the mixing phase. The gentle floral note of the lavender pairs beautifully with the buttery richness and the subtle sweetness of the powdered sugar.

Mexican Spice Wedding Cookies

This variant leans into the “Mexican Wedding Cookie” name. Mix 0.5 teaspoon of ground cinnamon and a pinch of cayenne pepper into the dry ingredients. The subtle spice adds a gentle warmth to the back of the throat, providing a fascinating complexity against the sweet coating.

If you love buttery holiday favorites, you must try my recipe for peanut butter cookies or the Italian cookies next.

Cookie Troubleshooting (FAQs)

Final Dusting

This Russian Tea Cakes recipe is a perfect example of how simple ingredients can create an elegant, deeply satisfying dessert. The melt-in-your-mouth texture and the comforting nuttiness are what bring people back to the cookie tray every single time. This is a must-have recipe for your repertoire.