Easy Russian Tea Cakes Recipe

These little round cookies are tiny, buttery, and dusted in a blizzard of powdered sugar — the classic Russian tea cakes (aka Mexican wedding cookies, snowball cookies). They’re short, nutty, and almost melt in your mouth; perfect for dunking in tea or hiding in your coat pocket when no one’s looking. Simple ingredients, cozy results, and somehow they make everything feel like a holiday.

My husband calls them “dangerous” because he eats six the moment I turn my back. We made them the first winter we moved into this house — I tried to be festive, and he tried to sample them all before I finished photographing one. Now they’re my emergency gift cookie (yes, wrapped in a napkin once), a go-to for every party, and the thing my little kiddo asks for when the afternoon needs cheering. Once I forgot them in the oven and we still ate them because life is short and powdered sugar covers many sins.

Kitchen Talk

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I’m gonna be honest: I’ve tried making these three ways — by hand, in the mixer, and in the food processor. Processor is fastest but you lose a tiny bit of airy texture; hand-mixed is lovely if you have time. I once forgot to chill the dough and the cookies flattened into sad little saucers, so chilling is non-negotiable for me now. Also, coat them twice: once warm for that first sticky layer, and once cooled for the snowy look that makes guests gasp like you’re Martha. My dog once walked across a bag of powdered sugar and looked like a ghost; it was the cutest disaster.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and sift the powdered sugar for a silkier coating; a clumpy bag will give you extra work.
– Fats & Oils: Real butter makes the most classic flavor — salted will work, but switch to unsalted and adjust salt in the dough for better control.
– Nuts & Seeds: Fresh, roasted nuts (pecans or walnuts are lovely) give better flavor than pre-chopped supermarket bags; buy whole and chop for the best texture.
– Sweeteners: Powdered sugar is essential for the outside coating; granulated for the dough is fine, but don’t try swapping liquid sweeteners here.
– Flavor Boosts: Grab a small bottle of good vanilla and a lemon or orange for zest — citrus zest wakes these cookies up in the best way.

Prep Ahead Ideas

– Mix the dough the day before and let it chill tightly wrapped; it firms up and is easier to roll into perfect balls.
– Portion dough balls onto a tray and freeze solid, then transfer to a bag — bake straight from frozen, add a minute or two to the bake time.
– Keep cooled cookies in an airtight container between layers of parchment if you’re preparing for parties; they travel well and stay snowy if you re-sift a little powdered sugar before serving.

✔Time-Saving Tricks

– Use a food processor to cut the butter in and pulse the dough quickly; saves a ton of mix-and-scrape time.
– Measure dry ingredients into a bowl while the butter softens — assembly goes fast when everything’s ready.
– Freeze pre-rolled balls on a sheet, then toss into a bag; bake fresh whenever you want without the mixing step.
– Don’t rush the chill: a firm dough means rounder, prettier cookies, which saves time re-rolling fallen flat cookies.

✔Common Mistakes

– Overbaking: I once left a tray in 2 minutes too long and they lost that melt-in-your-mouth feel — if edges are golden, you’ve gone too far.
– Skipping the double dusting: Coat only once while hot and they will look dull; second coating after cooling gives that snowball magic.
– Using pre-chopped old nuts: stale nuts ruin the flavor; I learned this the hard way and learned to smell-test pecans before use.
– Not chilling the dough: warm dough spreads into sad flat cookies — wrap, chill, then bake.

What to Serve It With

– Hot black tea or milky chai for dipping.
– Coffee (yes, even an afternoon espresso) — the butter and nut take bitter coffee well.
– A simple fruit plate or citrus salad to cut the sweetness.
– For holiday parties, platter them with dark chocolate squares and spiced nuts.

✔Tips & Mistakes

– Use a small cookie scoop for uniform sizes — they bake more evenly and look pro.
– Salt is your friend; if you use unsalted butter, add a pinch of fine salt to the dough.
– Don’t skip the second powdered sugar dusting; it’s the difference between good and gorgeous.
– If dough is crumbly, it probably needs more butter or a tablespoon of cold milk — add cautiously.

✔Storage Tips

Store cooled cookies in an airtight container at room temperature and they’ll stay tender for about a week. For longer life, freeze in a single layer until solid then stack with parchment between layers in a freezer box for up to 3 months. Eating them cold for breakfast? No shame. They’re perfectly fine straight from the fridge, and honestly sometimes I prefer the firmer texture with coffee.

✔Variations and Substitutions

– Swap pecans for walnuts or almonds — each nut changes the flavor profile; almonds give a cleaner, sweeter bite.
– Brown the butter for a nutty, caramel note if you want to luxuriate a little more.
– For gluten-free, try a 1:1 gluten-free flour blend but expect tiny texture differences; chill time helps.
– Vegan option: stick with a solid vegan butter block (not liquid oils) and expect a slightly softer crumb.
– Skip citrus if you hate it, but a teaspoon of zest is a secret adult upgrade I almost always do.

Frequently Asked Questions

Easy Russian Tea Cakes Recipe

Buttery, nutty snowball cookies that practically melt in your mouth. Roll them twice in powdered sugar for the classic finish.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened room temperature
• ▢ 0.5 cup powdered sugar
• ▢ 1.25 tsp vanilla extract
• ▢ 2.33 cup all-purpose flour scoop and level
• ▢ 0.8 cup pecans, finely chopped or use walnuts
• ▢ 0.3 tsp fine sea salt
• ▢ 1 cup powdered sugar for rolling

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Cream butter and 1/2 cup powdered sugar in a bowl until light and fluffy.
• Mix in vanilla and salt until combined.
• Add flour in two additions, mixing just until a soft dough forms.
• Fold in the chopped pecans evenly.
• Chill the dough for about 10 minutes to make it easier to shape.
• Scoop tablespoon portions and roll into smooth 1-inch balls. Arrange 2 inches apart on the sheets.
• Bake 12 minutes, or until set and barely golden on the bottoms.
• Cool 5 minutes, then roll warm cookies in powdered sugar. Cool fully and roll a second time.

Notes

Swap pecans for walnuts or hazelnuts for a different nutty twist. For make-ahead, freeze unbaked dough balls up to 2 months; bake from frozen, adding 1–2 minutes. Store finished cookies airtight for 4–5 days and re-roll in sugar before serving if needed.

This recipe is an original creation inspired by classic Easy Russian Tea Cakes Recipe flavors. All ingredient ratios and instructions are independently developed.