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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