Russian Tea Cakes (Snowball Cookies) Recipe

Introduction

Russian Tea Cakes, also known as Snowball Cookies, are tender, buttery treats dusted with powdered sugar that melt in your mouth. These classic cookies are perfect for holidays or any cozy occasion.

Ingredients

• 1 cup (224g) unsalted butter, room temperature
• 1 1/2 cups (173g) powdered sugar, divided
• 2 tsp vanilla extract
• 2 1/4 cups (293g) all-purpose flour
• 1/2 tsp salt
• 3/4 cup (85g) finely chopped nuts (toasted pecans recommended)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large bowl, beat the butter and 1/2 cup (58g) of powdered sugar together until smooth and creamy.
3. Step 3: Add the vanilla extract and mix until fully combined.
4. Step 4: Slowly add the flour and salt, mixing on low speed just until the dough comes together.
5. Step 5: Stir in the chopped nuts evenly throughout the dough.
6. Step 6: Scoop tablespoon-sized portions of dough and shape each into a ball. Refrigerate the dough balls for about 1 hour.
7. Step 7: Place the chilled dough balls onto the prepared cookie sheet, spacing them 1 to 2 inches apart.
8. Step 8: Bake for 7–10 minutes, or until the bottoms are just lightly browned.
9. Step 9: Remove from the oven and let the cookies cool for a few minutes until they can be handled.
10. Step 10: Place the remaining 1 cup (115g) of powdered sugar in a small bowl and roll each warm cookie thoroughly in the sugar. The sugar will melt slightly.
11. Step 11: Allow the cookies to cool completely, then roll them again in powdered sugar for a perfect snowy coating.

Tips & Variations

• Toast your nuts before chopping for a richer flavor and crunch.
• Use walnuts or almonds instead of pecans for a different nutty taste.
• Refrigerating the dough prevents spreading and keeps cookies perfectly round.

Storage

Store Russian Tea Cakes in an airtight container at room temperature for up to one week. They can also be frozen for longer storage. To refresh, roll them again in powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

How do I keep the powdered sugar coating from melting?

Roll the cookies in powdered sugar while they are warm, then again after they cool completely. This creates a stable coating that won’t easily melt.

Russian Tea Cakes (Snowball Cookies) Recipe

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★★★★★

4.8 from 101 reviews

• Author: Harry
• Total Time: 1 hour 25 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

Russian Tea Cakes, also known as Snowball Cookies, are delicate, buttery cookies coated in powdered sugar, featuring a subtle vanilla flavor and a delightful crunch from finely chopped nuts. Perfect for tea time or holiday treats, these melt-in-your-mouth cookies are simple to prepare and sure to impress.

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Ingredients

Scale 1x2x3x

Butter Mixture

• 1 cup (224g) unsalted butter, room temperature
• 1/2 cup (58g) powdered sugar
• 2 tsp vanilla extract

Dry Ingredients

• 2 1/4 cups (293g) all-purpose flour
• 1/2 tsp salt

Add-ins

• 3/4 cup (85g) finely chopped nuts (toasted pecans recommended)
• 1 cup (115g) powdered sugar, for rolling

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Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Mix Butter and Sugar: In a large mixing bowl, beat the unsalted butter and 1/2 cup (58g) of powdered sugar together until the mixture is smooth and creamy, setting the base for the cookie dough.
3. Add Vanilla: Pour in the vanilla extract and mix thoroughly until fully incorporated, enhancing the cookie’s flavor.
4. Combine Dry Ingredients: Add the all-purpose flour and salt to the bowl and mix on low speed just until the dough starts to come together; avoid overmixing to keep the cookies tender.
5. Incorporate Nuts: Gently fold in the finely chopped toasted pecans, distributing them evenly throughout the dough for added texture and flavor.
6. Form and Chill Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Place them on a tray and refrigerate for about 1 hour to firm up, which helps maintain their shape during baking.
7. Arrange and Bake: Place the chilled dough balls 1-2 inches apart on the prepared cookie sheet. Bake in the preheated oven for 7-10 minutes, or until the bottoms are just lightly browned to achieve a delicate, tender bite.
8. Cool Slightly: Remove the cookies from the oven and allow them to cool for a few minutes until they are easy to handle without breaking.
9. Coat in Powdered Sugar: Place the remaining 1 cup (115g) of powdered sugar in a small bowl and roll each warm cookie in the sugar until well coated. The warmth will cause the sugar to melt slightly, creating that signature snowy coating.
10. Final Cooling and Second Coating: Let the cookies cool completely, then roll them again in powdered sugar to ensure a thick, even coating and the classic snowy appearance.
11. Storage: Store the cookies in an airtight container for up to a week to maintain freshness and crispness.

Notes

• Toasting the nuts before chopping enhances their flavor and adds a nice crunch.
• Chilling the dough balls before baking helps prevent spreading and keeps the cookies soft yet structured.
• Double rolling in powdered sugar ensures a beautiful, classic snowy finish on the cookies.
• You can substitute pecans with walnuts or almonds based on your preference.
• Use room temperature butter to ensure smooth mixing and proper dough consistency.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Russian

Keywords: Russian Tea Cakes, Snowball Cookies, Christmas cookies, nut cookies, powdered sugar cookies, buttery cookies