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Easy Russian Tea Cakes Recipe

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
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24

Ingredients
 

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.