Snow drifts outside, lights twinkle on the tree, and the air smells faintly of butter and sugar. That’s the magic of baking Russian Tea Cakes—those snowy, melt-in-your-mouth Christmas cookies that taste like pure holiday comfort. Coated in powdered sugar and packed with toasty nuts, these egg-free cookies are as easy as they are nostalgic.
Table of Contents
Why You’ll Love This Recipe
You’ll love these Russian Tea Cakes for their simple ingredients and buttery, nutty flavor. They’re quick to make, freeze beautifully, and always look festive on a holiday platter. Their crumbly-soft texture practically dissolves on your tongue, while the dusting of sugar adds a snowy finish. Plus, they fit every occasion—from cookie swaps to warm cups of tea.
Ingredients You’ll Need
Butter and Powdered Sugar
Softened butter and powdered sugar create that tender, buttery crumb these cookies are known for. Creaming them together makes the dough rich and smooth, setting the stage for their signature melt-in-the-mouth texture.
Vanilla and Salt
Vanilla deepens the sweetness, while salt keeps the flavor balanced. Together, they make the dough taste cozy and complete.
Flour and Cornstarch
All-purpose flour gives the cookies their structure. Cornstarch (optional but recommended) keeps the crumb soft and delicate—perfect for that snowball-like feel.
Chopped Nuts
Finely chopped nuts—pecans, walnuts, or almonds—add gentle crunch and nutty warmth. Toasting them first brings even more flavor. For a fun twist, you can swap in mini chocolate chips or make a nut-free version for all to enjoy.
Step-by-Step: How to Make Russian Tea Cakes
Prepare the Dough
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, beat butter, powdered sugar, vanilla, and salt until creamy. In another bowl, whisk flour and cornstarch. Then, add this dry mix to the butter mixture gradually while mixing on low speed. Keep going until the dough comes together—it might look dry at first but will soon form a soft ball.
Add Nuts and Shape
Fold in the chopped nuts evenly. Scoop out 1-tablespoon portions of dough and roll them between your palms to form smooth balls. Arrange them on the baking sheet, leaving about an inch of space between each cookie.
Bake Perfectly
Bake for 8–10 minutes, until the bottoms are just lightly golden. The tops should stay pale. Be careful not to overbake—these cookies are meant to stay soft and delicate.
Roll in Sugar
Let the cookies cool for about 10 minutes, just enough to handle them without crumbling. Roll each one in powdered sugar until fully coated. Once they cool completely, roll them again for that thick, snowy finish that gives these cookies their name.
Expert Tips for Success
Toast your nuts before chopping for deeper flavor—bake them at 350°F for about 8–10 minutes until fragrant. If your dough feels too crumbly, measure flour accurately and add it slowly. To store, keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the unbaked dough balls or baked cookies (without sugar). When thawed, roll them in fresh powdered sugar for that snowy touch.
Variations to Try
Try adding a teaspoon of almond extract for extra aroma, or fold in mini chocolate chips for a sweet surprise. For a gluten-free version, use a 1:1 gluten-free flour blend. Nut-free? Skip the nuts and replace them with finely shredded coconut or chocolate chips for the same charm.
Common Questions
What is in a Russian tea cake?
They’re made with butter, powdered sugar, flour, vanilla, salt, and finely chopped nuts—then rolled in more powdered sugar.
What are Russian tea cakes called?
They’re also known as Snowballs, Pecan Balls, Mexican Wedding Cookies, and Snowdrops.
Are Russian tea cakes the same as Mexican wedding cakes?
Yes! They share the same recipe and texture; only the name changes depending on region or tradition.
Why are they called Russian tea cookies?
The name comes from their popularity alongside tea during Russian-inspired tea service in the mid-20th century.
What do Russian Tea Cakes taste like?
They’re buttery, nutty, and slightly sweet, with a soft, crumbly center that melts in your mouth.
What is Russian tea made of?
Traditional Russian tea is usually strong black tea, sometimes flavored with lemon or jam—perfect to sip with these cookies.
More Such Recipe
- buttery pecan holiday cookies
- easy Christmas chocolate crinkle cookies
- festive peppermint bark brownies
- soft and chewy pumpkin cookies
- classic snickerdoodle cookies for the holidays
- lemon crinkle cookies for your cookie tray
- 4th of July crinkle cookies variation
Final Thoughts
These Russian Tea Cakes bring holiday warmth to every table. They’re tender, buttery, and dusted with soft sugar that feels like winter snow. Whether tucked into gift boxes or served beside hot tea, they’re a joy to share. So this Christmas, bake a batch, sprinkle on that snowy coat, and watch smiles bloom around your kitchen. For more cozy inspiration, follow us on Pinterest and Facebook.
Print
Russian Tea Cakes Recipe | Amazing Holiday Snowball Cookies
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth Russian Tea Cakes—classic snowball cookies dusted in powdered sugar with a nutty crunch. Perfect for Christmas or any tea-time treat.
Ingredients
1 cup (226 g) unsalted butter, softened
1 cup (125 g) powdered sugar
2 teaspoons vanilla extract
½ teaspoon salt
2 cups (250 g) all-purpose flour
1 tablespoon cornstarch (optional, but recommended)
1 cup (115 g) finely chopped nuts (pecans, walnuts, or almonds)
About 1 cup (125 g) additional powdered sugar for rolling
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat butter, powdered sugar, vanilla, and salt until light and creamy.
3. In a separate bowl, whisk together flour and cornstarch, then gradually add this to the butter mixture while mixing on low speed.
4. Mix until the dough comes together—it may look dry at first but will form a cohesive dough with continued mixing.
5. Fold in the chopped nuts until evenly distributed.
6. Shape dough into 1-tablespoon-sized balls, rolling them smooth between your palms.
7. Place dough balls about 1 inch apart on the prepared baking sheet.
8. Bake for 8–10 minutes or until the bottoms are just lightly golden.
9. Let cookies cool on the sheet for at least 10 minutes before rolling them in powdered sugar.
10. Roll a second time once fully cool for a snowy finish.
Notes
Toasting the nuts before using enhances flavor—spread them on a baking sheet and toast at 350°F (175°C) for 8–10 minutes until fragrant, then cool and chop.
If dough is too crumbly, ensure flour was measured accurately and added gradually.
Nuts may be chopped with a knife or briefly pulsed in a food processor.
Makes approximately 36 cookies.
Store in an airtight container at room temperature for up to 1 week.
Freezer-friendly before or after baking; coat in sugar after thawing.
Optional substitution: replace nuts with mini chocolate chips for a chocolate variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 122
- Sugar: 7 g
- Sodium: 34 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 14 mg