Hey y’all! If you love buttery, nutty cookies that practically melt in your mouth, you’re in for a real treat with these Russian Tea Cakes. These beloved cookies—also known as snowball cookies—are rolled in powdered sugar for a sweet, festive finish that’s perfect for holiday gatherings, cozy tea times, or anytime you want something special. Let’s get cooking!
Why You’ll Love This Russian Tea Cakes Recipe
- Classic, nostalgic flavor that instantly delights cookie-lovers of all ages.
- Quick and simple to prepare with basic pantry-friendly ingredients.
- Melt-in-your-mouth texture thanks to a rich, buttery dough.
- Perfect for gifting, sharing at parties, or adding to holiday cookie trays.
- Easily customizable with your favorite nuts or extracts.
Russian Tea Cakes Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
How to Make Russian Tea Cakes: Step-by-Step
Step 1: Cream the Butter & Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes.
Step 2: Add Vanilla and Dry Ingredients
Beat in the vanilla extract. Gradually add the flour and salt, mixing until just combined. Stir in the chopped nuts with a rubber spatula or wooden spoon.
Step 3: Shape the Cookies
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop out heaping teaspoons of dough and roll into 1-inch balls. Arrange them about 1 inch apart on the baking sheet.
Step 4: Bake and Cool
Bake for 10-12 minutes, or until the bottoms are just golden (tops should not brown). Cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
Step 5: Roll in Powdered Sugar
While still slightly warm, roll the cookies in a dish of powdered sugar to generously coat. Once cooled completely, roll again for extra snowball coating.
Notes & Helpful Tips
- Be sure to finely chop your nuts for the best texture in your Russian Tea Cakes.
- Use real butter for the richest flavor—margarine won’t give the same melt-in-your-mouth quality.
- For more on the role of butter in baking cookies, check out Serious Eats’ guide to butter in cookies.
Russian Tea Cakes Variations
- Lemon Zest: Add 1 tablespoon freshly grated lemon zest for a citrusy twist.
- Chocolate Chip: Fold in 1/2 cup mini chocolate chips along with the nuts.
- Almond: Swap in almonds and almond extract for a nutty, fragrant variation.
Required Equipment for Russian Tea Cakes
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Storage Instructions & Shelf Life
Store your Russian Tea Cakes in an airtight container at room temperature for up to 1 week. For longer storage, freeze in an airtight container for up to 2 months. Thaw and re-roll in powdered sugar before serving, if desired.
Serving Suggestions & Pairings for Russian Tea Cakes
- Enjoy with hot tea, coffee, or traditional Russian tea.
- Offer alongside other classic cookies for a festive dessert platter.
- Package in tins for delightful edible gifts.
Pro Tips for the Perfect Russian Tea Cakes
- Don’t overbake—cookies should remain pale on top but firm underneath.
- Double-coating in powdered sugar ensures each cookie looks like a perfect snowball.
- For more cookie baking tips, see Allrecipes’ cookie baking guide.
Russian Tea Cakes FAQ
- Can I make Russian Tea Cakes ahead of time?
- Yes, you can bake them ahead and store in an airtight container for several days; they also freeze beautifully!
- What kind of nuts are best for Russian Tea Cakes?
- Pecans or walnuts are traditional, but you can use almonds or hazelnuts if you prefer.
- Why are my tea cakes dry or crumbly?
- Overbaking or adding too much flour can cause dryness; measure carefully and check cookies early to ensure perfect tenderness.
- Prep time: 15 minutes
- Cook time: 10-12 minutes per batch
- Total time: 30 minutes
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup powdered sugar, plus more for rolling
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- 0.75 cup finely chopped walnuts or pecans
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, cream together the butter and 0.5 cup powdered sugar until light and fluffy. Mix in the vanilla extract.
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3Gradually add in the flour and salt, mixing just until combined. Stir in the finely chopped nuts.
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4Shape the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
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5Bake for 14-15 minutes, or until the bottoms are lightly golden. Let the cookies cool for 5 minutes.
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6While still warm, roll the cookies in powdered sugar. Cool completely, then roll in powdered sugar again before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110cal
Protein:
1 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
11 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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