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–+ servings
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.