Buttery Russian Tea Cakes (Snowball Cookies) with toasted pecans, melt-in-your-mouth crumb, and a double sugar coat. Festive, easy, freezer-friendly holiday cookies.
Russian Tea Cakes—also known as snowball cookies, Mexican wedding cookies, and butterball cookies—are the quintessential holiday cookie: crumbly, buttery, and rolled in snowy powdered sugar. Beloved on Christmas cookie trays and perfect with tea or coffee, these shortbread-style nut cookies are delightfully simple yet elegant. I’m sharing my best-tested method, plus gluten-free, nut-free, and vegan variations so you can bake the best snowball cookies your kitchen has ever seen. Let’s dive into what makes this Russian Tea Cakes recipe extra special.
What Makes These Russian Tea Cakes Special?
These aren’t just good—they’re bakery-level snowball cookies with pro techniques your competitor didn’t tell you. Here’s why you’ll love them:
- Toasted nut flavor: Toasted pecans or walnuts add depth and keep the cookie from tasting flat.
- Double sugar roll: Roll once while warm and once when cool for that thick, snowy powdered sugar finish that actually sticks.
- Zero spread, perfect rounds: A brief chill prevents flattening so your “snowballs” stay cute and domed.
- Meltaway texture: The classic shortbread crumb—tender, sandy, and ultra-buttery—without being dry.
- Reliable at altitude: Easy high-altitude adjustments so your Christmas cookies behave in any kitchen.
- Diet-friendly swaps: Spot-on gluten-free and vegan Russian Tea Cakes that keep the signature bite.
- Freezer-friendly dough: Make-ahead snowball cookie dough balls bake up beautifully straight from frozen.
Ingredient Notes
Just a handful of pantry staples create the best Russian Tea Cakes. Here’s what each one brings to the party:
- Unsalted butter: Room-temperature butter gives that classic shortbread richness and tender crumb.
- Powdered sugar: Adds delicate sweetness and a fine texture to the dough; extra for rolling (think snow-globe finish).
- All-purpose flour: Provides structure; measure accurately for that signature meltaway bite.
- Finely chopped nuts: Pecans or walnuts are traditional; almonds or hazelnuts are lovely twists. Toast for max flavor.
- Vanilla extract: Rounds out the buttery notes; almond extract is divine if using almonds.
- Salt: Just enough to sharpen flavors and balance sweetness.
- Optional spice/zest: A pinch of cinnamon, cardamom, or orange zest makes your snowball cookies unforgettable.
How To Make Russian Tea Cakes
These classic snowball cookies are easy, quick, and incredibly forgiving. Follow these steps for bakery-perfect rounds every time:
- Prep and preheat: Set butter out to soften. Preheat oven and line baking sheets with parchment.
- Toast the nuts: Lightly toast pecans or walnuts in a dry skillet or oven until fragrant, then cool and finely chop.
- Cream the butter: Beat butter and powdered sugar until light and fluffy. This traps air and keeps the cookies tender.
- Add flavor: Mix in vanilla (or almond extract). Scrape the bowl so everything blends evenly.
- Add dry ingredients: Stir in flour and salt just until a soft dough forms. Don’t overmix or the cookies can turn tough.
- Fold in nuts: Gently mix in chopped nuts until evenly dispersed.
- Chill briefly: Cover and chill 20–30 minutes. This keeps them from spreading and helps with shaping.
- Shape the cookies: Scoop small portions and roll into smooth balls (roughly 1 inch). Place on prepared sheets.
- Bake: Bake until set and barely golden on the bottoms. The tops should remain pale—no browning.
- First sugar roll: While warm, gently roll each cookie in powdered sugar so it melts into a velvety coat.
- Cool and second roll: Once cool, roll again for that iconic snowy look (and to cover any butter spots).
Pro Tips
- Measure flour right: Spoon and level to avoid dry, crumbly cookies. Over-measuring is the #1 mistake.
- Keep the shape: If dough feels greasy or warm, chill longer. Cold dough = perfect snowballs.
- Nut texture matters: Chop very fine for tidy rounds; coarser for more crunch. Avoid nut “dust” which can dry the dough.
- Powdered sugar that sticks: Sift the sugar and add a teaspoon of cornstarch for a clinging, cloud-like finish.
- High altitude adjust: Reduce sugar slightly and add a tablespoon of flour to prevent spreading.
- Gluten-free win: Use a 1:1 gluten-free blend with xanthan; rest dough 10 minutes before rolling.
- Vegan swap: Plant-based butter with a higher fat content works best; avoid tub-style spreads.
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Storage & Make-Ahead
Russian Tea Cakes are one of the best make-ahead Christmas cookies. Here’s how to store, freeze, and refresh them:
- Room temp: Store in an airtight tin up to 1 week. Layer with parchment to protect the sugar coating.
- Freeze baked: Freeze cookies (pre-sugared) up to 2 months; thaw and re-roll in powdered sugar to refresh.
- Freeze unbaked: Freeze shaped dough balls on a tray, then bag. Bake from frozen—add 1–2 extra minutes.
- Revive the sugar coat: If the sugar melts, roll again right before serving for that fresh, snowy look.
- Transport tip: Nestle cookies in a shallow tin with parchment layers so the powdered sugar stays intact.
Variations & Substitutions
Classic never goes out of style, but these twists keep your holiday cookie tray exciting:
- No-nut snowballs: Skip nuts and add mini chocolate chips or finely shredded coconut for texture.
- Almond lovers: Use almonds and 1/4 tsp almond extract; roll in powdered sugar mixed with crushed almond biscotti.
- Chai spiced: Add cinnamon, cardamom, ginger, and a pinch of clove to the dough—and to the sugar for rolling.
- Orange or lemon zest: Citrus zest brightens the buttery crumb; great with hazelnuts or pistachios.
- Cocoa snowballs: Swap a few tablespoons of flour with cocoa powder for chocolate snowball cookies.
- Espresso kick: A teaspoon of instant espresso in the dough pairs beautifully with walnuts.
- Mexican wedding cookies: Same cookie, different name—try pecans plus a touch of cinnamon for a traditional vibe.
- Dairy-free/vegan: Use plant-based butter sticks; chill longer if dough feels soft.
- Low sugar: Reduce powdered sugar in dough slightly; sweeten the coating with a mix of powdered sugar and milk powder for body.
When you want a festive, no-fuss cookie that always hits, these Russian Tea Cakes deliver: buttery, sandy, and dusted like fresh snowfall. They’re the little black dress of holiday baking—timeless, flattering, and unfailingly chic on every cookie platter. Bake them for Christmas, tea time, or “it’s Tuesday and I deserve a cookie” energy.
FAQ
Are Russian Tea Cakes and Mexican wedding cookies the same?
Pretty much, yes. Different names, same buttery shortbread cookie rolled in powdered sugar. Pecans are classic, but walnuts or almonds work too.
Why did my snowball cookies spread or flatten?
Warm dough and too little flour are the usual culprits. Chill the dough 20–30 minutes and be sure to spoon-and-level flour. If needed, add 1–2 extra tablespoons of flour until the dough is soft but not sticky.
How do I keep the powdered sugar from melting or disappearing?
Roll twice—once while warm (it melts and grips), and again when fully cool. Use sifted powdered sugar; adding a teaspoon of cornstarch helps the coat cling longer, especially in humid kitchens.
Can I make Russian Tea Cakes without nuts?
Totally. Try mini chocolate chips, finely shredded coconut, or even crushed freeze-dried raspberries for a pop of color. Keep the dough slightly chilled to hold the round shape without nuts.
Do these cookies freeze well?
They love the freezer. Freeze baked cookies up to 2 months and re-roll in powdered sugar after thawing. Or freeze the shaped dough balls and bake from frozen, adding a minute or two to the bake time.
Is there a gluten-free or vegan version?
Yes. Use a 1:1 gluten-free flour blend with xanthan and rest the dough 10 minutes before rolling. For vegan, use plant-based butter sticks (not spread) and chill the dough longer if needed.
How finely should I chop the nuts?
Finely, about the size of sesame seeds, for tidy rounds and even distribution. Too coarse and the cookies can crack; too powdery and the dough turns dry.
Can I add flavors like citrus or spice?
Absolutely. Orange zest, lemon zest, cinnamon, cardamom, or chai spice blends are all delicious. A tiny bit goes a long way with these delicate cookies.
Russian Tea Cakes (Snowball Cookies)
Buttery Russian Tea Cakes (Snowball Cookies) with toasted pecans, melt-in-your-mouth crumb, and a double sugar coat. Festive, easy, freezer-friendly holiday cookies.
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Servings: 36 cookies
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
- Measuring cups and spoons
- Cookie scoop (optional)
Ingredients
Ingredients
- 1 cups butter, softened
- 1/2 cups powdered sugar for the dough
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cups finely chopped walnuts
- 1 cups powdered sugar for rolling
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar until creamy and light. Mix in the vanilla.
- Add the flour and blend on low just until a soft dough forms. Stir in the finely chopped walnuts.
- Portion dough into 1-tablespoon scoops and roll into smooth 1-inch balls. Arrange on the prepared sheets about 1 inch apart.
- Bake 10–12 minutes, until set and the bottoms are pale golden but the tops are not browned.
- Cool on the sheet for 2 minutes, then gently roll warm cookies in the powdered sugar for coating. Transfer to a rack to cool completely.
- Once fully cool, roll each cookie a second time in powdered sugar for a thick, snowy finish.
Notes
Use walnuts or pecans. Finely chopped nuts give the best texture. If your kitchen is very warm, chill the shaped dough balls for 10–15 minutes before baking to help them keep their shape. Store airtight up to 5 days or freeze (uncoated or coated) for up to 2 months; re-roll in powdered sugar after thawing if needed.
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Need more cozy bakes? Explore more treats on my site: try a cookie deep dive here cookie recipes, browse nutty bakes pecan favorites, or level up technique with baking tips how to measure flour and shortbread basics.
