A cozy Christmas classic, Russian Tea Cakes are buttery, nutty, and coated in powdered sugar for that signature snowball look. This guide walks you through everything from ingredients to troubleshooting tips so your cookies turn out perfectly melt-in-your-mouth every time.
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Why You’ll Love These Russian Tea Cakes
These Russian Tea Cakes are pure Christmas nostalgia. Each bite melts softly with buttery richness, a hint of vanilla, and the crunch of toasted nuts. The powdered sugar coating looks like freshly fallen snow, making them as pretty as they are delicious.
They’re also wonderfully easy to make. No chilling is needed, and the dough comes together in minutes. Plus, since they’re egg-free, they have a light crumbly texture that feels special on any holiday cookie platter. These cookies freeze beautifully too, so you can bake ahead for gifting or festive gatherings. Whether you call them Russian Tea Cakes, Mexican Wedding Cookies, or Snowballs, they always bring warmth and joy to the season.
What You’ll Need to Make Russian Tea Cakes
Essential Ingredients
Butter gives these cookies their rich, melt-in-your-mouth flavor. Always use unsalted butter that’s softened to room temperature for smooth creaming. Powdered sugar adds sweetness and keeps the crumb soft. It also doubles as the snowy coating later.
All-purpose flour provides structure, while a tablespoon of cornstarch (optional) helps make the cookies extra tender. Vanilla extract adds warmth and depth to the flavor. Salt balances everything and brings out the butter’s richness. Finally, finely chopped nuts like pecans, walnuts, or almonds give that nutty crunch that defines this recipe.
Optional Add-Ins and Variations
You can toast the nuts before chopping for a deeper, roasted flavor. Just bake them at 350°F for about 8 to 10 minutes until fragrant. If you prefer a nut-free version, swap the nuts for mini chocolate chips. The texture changes slightly but still tastes amazing.
For extra sweetness, roll the cookies twice in powdered sugar. Accurate flour measurement matters a lot here because too much flour makes the dough dry and crumbly. Always spoon and level your flour rather than scooping directly from the bag.
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, cream the butter, powdered sugar, vanilla, and salt until smooth and light. In another bowl, mix flour and cornstarch, then slowly add to the creamed mixture. Stir until a soft dough forms. Fold in the chopped nuts evenly.
Shape and Bake
Scoop about a tablespoon of dough for each cookie and roll it between your palms to form smooth balls. Place them one inch apart on your prepared baking sheet. Bake for 8 to 10 minutes until the bottoms are just turning golden. The tops should remain pale.
Let the cookies cool on the sheet for 10 minutes. This step is key because they’re fragile when hot.
Roll in Powdered Sugar
While still slightly warm, roll each cookie in powdered sugar so it sticks nicely. Cool them completely, then roll again before serving for that perfect snowy finish. The first coating melts slightly, creating a sweet glaze underneath the second dusting.
Pro Tips for Perfect Russian Tea Cakes
Measure your flour carefully to avoid dry dough. If it feels too crumbly, add a teaspoon of softened butter at a time until it holds together. Toasting nuts enhances their flavor, so it’s worth the extra few minutes.
Mix the dough until just combined because overmixing toughens the cookies. If you’re baking in advance, freeze the shaped dough balls on a tray, then store them in a freezer bag for up to three months. Bake directly from frozen, adding an extra minute or two to the bake time.
Finished cookies can also be frozen. Just wait to roll them in sugar until after thawing for the best texture.
Common Mistakes & How to Fix Them
Crumbly dough usually means too much flour or not enough butter. Add a small amount of butter and mix gently until the dough comes together. If the cookies spread too much, the dough was likely too warm, so chill it for 15 minutes before baking.
If the powdered sugar doesn’t stick, the cookies might have cooled too much. Roll them while still warm to create that sticky base layer. And if your cookies taste bland, try using toasted nuts and pure vanilla extract for deeper flavor.
Storing and Freezing Tips
Store your Russian Tea Cakes in an airtight container at room temperature for up to a week. Separate layers with parchment to prevent sticking.
To freeze, place cooled cookies in a freezer-safe bag and store for up to three months. When ready to serve, thaw at room temperature and roll in fresh powdered sugar again. Avoid rolling before freezing or the sugar will dissolve and lose its snowy look.
Serving Ideas and Flavor Twists
Serve these cookies on a holiday dessert tray alongside Peppermint Brownies – rich, fudgy, and perfect for Christmas dessert trays or Soft Gingerbread Cookies – classic holiday flavor in every bite for a festive mix of flavors.
Add your own twist by mixing in orange zest or a dash of almond extract. Mini chocolate chips or finely shredded coconut also make fun variations. These cookies pair perfectly with hot tea or cocoa during cozy winter nights.
Frequently Asked Questions
What is in a Russian tea cake?
They contain butter, powdered sugar, flour, vanilla, salt, and finely chopped nuts.
Why are they called Russian tea cakes?
Their exact origin isn’t clear, but they became popular in America during the 20th century and were often served with tea.
Are Russian tea cakes the same as Mexican wedding cakes?
Yes, they’re nearly identical, with small variations in nut type or shape.
What are Russian tea cookies called?
They’re also known as Snowball Cookies or Butterball Cookies.
Other Recipes You May Enjoy
- Christmas Crack – addictively sweet and salty toffee treat
- Christmas Tree Cake Truffles – festive and fun no-bake bites
- Cherry Cookies – soft, chewy, and bursting with Christmas spirit
- Whipped Shortbread Cookies – melt-in-your-mouth holiday favorite
Conclusion or Final Thoughts
These Russian Tea Cakes bring timeless joy to every Christmas celebration. They’re simple, beautiful, and filled with that buttery flavor everyone loves. Bake a batch to share, wrap them for gifts, or enjoy with a warm drink by the tree. Every bite feels like a snowy winter moment.
For more holiday baking ideas and inspiration, visit my Pinterest page for festive treats and find your next Christmas favorite.
Russian Tea Cakes
Equipment
- Mixing bowl For creaming butter and sugar.
- Hand mixer or stand mixer To cream butter until fluffy.
- Baking sheet Line with parchment for even baking.
- Cooling rack Let cookies cool before second sugar roll.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon cornstarch (optional)
- 1 cup finely chopped nuts (pecans, walnuts, or almonds)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream butter, 1 cup powdered sugar, vanilla, and salt together until light and fluffy.
- In a separate bowl, mix flour and cornstarch, then gradually add to the creamed mixture until dough forms.
- Stir in chopped nuts evenly. Roll dough into 1-tablespoon balls and place 1 inch apart on baking sheet.
- Bake for 8–10 minutes or until bottoms are lightly golden. Cool for 10 minutes.
- Roll warm cookies in powdered sugar, cool completely, then roll again before serving.
