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Russian Tea Cakes

Russian Tea Cakes are one of those timeless holiday cookies that never go out of style. These buttery, melt-in-your-mouth cookies are coated in powdered sugar and packed with finely chopped nuts, giving them their signature delicate texture. They’re simple to make with just a handful of pantry ingredients and are perfect for Christmas cookie trays, holiday parties, weddings, cookie exchanges, or anytime you’re craving a classic homemade treat.

You may also know these cookies as Mexican Wedding Cookies, Italian Wedding Cookies, Snowball Cookies, or Butterballs. While the names vary, the delicious buttery cookie remains a favorite around the world.

Why You’ll Love This Recipe

Buttery, melt-in-your-mouth texture
Easy to make with simple ingredients
Perfect for holiday baking and cookie exchanges
Freezes beautifully
Only a few minutes of prep
Great make-ahead cookie

Ingredients

1 cup butter, softened (not melted)
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¾ cup finely chopped nuts (pecans, walnuts, or almonds)
¼ teaspoon salt
Additional powdered sugar for coating

Equipment

Food processor/chopper
Stand mixer or hand mixer
Mixing bowl
Cookie sheet
Cooling rack

How to Make Russian Tea Cakes

Preheat your oven to 400°F.
In a large mixing bowl, cream together the softened butter, powdered sugar, and vanilla until smooth.
Add the flour, chopped nuts, and salt. Mix just until the dough comes together. Avoid overmixing.
Roll the dough into approximately 1-inch balls and place them about 1 inch apart on an ungreased cookie sheet.
Bake for 10 minutes, or until the cookies are set and the bottoms are just beginning to turn golden brown.
Let the cookies cool for a few minutes before transferring them to a wire rack.
While still warm, gently roll each cookie in powdered sugar.
Allow the cookies to cool completely, then roll them in powdered sugar a second time for the classic snowy finish.

Tips for the Best Russian Tea Cakes

Use room temperature butter for easier mixing.
Finely chop the nuts so the cookies hold together well.
Don’t overbake. The cookies should stay pale on top with lightly browned bottoms.
Roll the cookies in powdered sugar while they’re still warm so the first coating sticks.
A second coating after they cool creates the beautiful white finish these cookies are known for.

Variations

Pecan Russian Tea Cakes

Pecans are the traditional choice and provide a rich, buttery flavor.

Walnut Snowball Cookies

Walnuts add a slightly earthy flavor that pairs perfectly with the sweet powdered sugar.

Almond Wedding Cookies

Finely chopped almonds create a slightly firmer cookie with a delicate nutty flavor.

Citrus Twist

Add ½ teaspoon of lemon or orange zest to the dough for a subtle citrus flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week.

For longer storage, refrigerate them for up to 2 weeks.

Can You Freeze Russian Tea Cakes?

Yes! These cookies freeze very well.

Freeze baked cookies in an airtight container for up to 3 months.
Thaw at room temperature.
If needed, roll them in a fresh coating of powdered sugar before serving.

You can also freeze the unbaked dough balls and bake directly from frozen, adding an extra minute or two to the baking time.

What Nuts Work Best?

This recipe works well with:

Pecans
Walnuts
Almonds

Whichever nut you choose, chop them very finely so the cookies keep their tender texture.

Serving Suggestions

Russian Tea Cakes are delicious served with:

Coffee
Tea
Hot chocolate
Eggnog during the holidays
A holiday cookie platter

They’re also wonderful for cookie exchanges, gift tins, and Christmas dessert tables.

Frequently Asked Questions

Why are my Russian Tea Cakes crumbly?

These cookies are naturally tender and delicate because they’re made with a high ratio of butter to flour. Be sure to measure the flour accurately and mix only until the dough comes together.

Why do you roll them in powdered sugar twice?

The first coating melts slightly into the warm cookies, while the second coating gives them their classic snowy appearance.

Can I make these without nuts?

The nuts help create the traditional texture and flavor. While you can omit them, the cookies will have a different consistency.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 2 days before baking. Let it sit at room temperature for 10 to 15 minutes if it’s too firm to scoop.

Why are they called Russian Tea Cakes?

The exact origin is debated, and similar cookies are made in many countries. Over time they’ve become known by several names, including Mexican Wedding Cookies, Italian Wedding Cookies, Snowball Cookies, and Butterballs.

Can I use salted butter?

Yes. If using salted butter, you can reduce or omit the added ¼ teaspoon of salt.

Recipe Notes

Make sure your butter is softened but not melted.
Roll the cookies gently while they’re warm so they don’t fall apart.
Let them cool completely before storing to prevent the powdered sugar coating from becoming sticky.

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