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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Vanilla: Pour in the vanilla extract and mix thoroughly until fully incorporated, enhancing the cookie’s flavor.
- 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.
- Incorporate Nuts: Gently fold in the finely chopped toasted pecans, distributing them evenly throughout the dough for added texture and flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
