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.

Russian Tea Cakes Recipe | Amazing Holiday Snowball Cookies

Name: Russian Tea Cakes Recipe | Amazing Holiday Snowball Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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

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

Scale

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

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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