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  • ร—
    Home ยป Recipes ยป Cookies

    Russian Tea Cakes

    Updated: Sep 11, 2023 ยท Published: Dec 16, 2020 by Sam Merritt ยท 40 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video

    These simple Russian Tea Cakes are an old-fashioned classic. This recipe has been around for ages and goes by many different names (like Snowballs), but whatever you call them theyโ€™re easy to make with just 7 basic ingredients. No chilling needed! While I donโ€™t think youโ€™ll have any trouble with this recipe, I do include a how-to video in the recipe card!

    russian tea cakes on gold wire cooling rack

    A Cookie By Any Other Nameโ€ฆ

    Russian tea cakes, Mexican wedding cookies, snowball cookies, pecan ballsโ€ฆ these nutty, melt-in-your mouth cookies go by a number of different names and Iโ€™m sure youโ€™ve tried them at one point under one moniker or another.

    Theyโ€™re extraordinarily similar to my pecan sandies and even closer to my chocolate chip snowball cookies (only weโ€™re swapping the chocolate out for nuts!). Russian tea cakes (or whatever you call them!) are popular across the globe and a popular Christmastime treat, so I felt it was timely to share them now.

    They have a sweetness thatโ€™s more subtle than many of my other recipes, so the powdered sugar exterior is absolutely mandatory (and those of you who think Iโ€™m too heavy-handed on the sugar will appreciate this one ๐Ÿ˜‰). The exteriors are crisp, but give way to soft, melting centers (just donโ€™t over-bake them or theyโ€™ll crumble!).

    What You Need for Russian Tea Cakes

    Ingredients for russian tea cakes

    I just have a few notes on a few of the ingredientsโ€ฆ

    • Butter. As with most of my cookie recipes, we use unsalted butter and then add salt to taste. This gives us maximum control over the flavor of our Russian tea cakes.
    • Powdered sugar. This is the only sugar weโ€™ll be using in this recipe (no granulated or brown sugar here!). It gives the cookies a crisp exterior but a melt-in-your-mouth interior.
    • Cornstarch. The cornstarch isnโ€™t mandatory (good thing since I evidently thought it was optional to include it in the above photo ๐Ÿคฆ๐Ÿผโ€โ™€๏ธ) but it reduces the chance of spreading and gives the cookies even more of that melt-in-your-mouth quality I keep talking about. Thereโ€™s already cornstarch in the recipe (powdered sugar is made with cornstarch) but weโ€™re bumping up the ratio just a bit here for an even better texture.
    • Nuts. Walnuts, pecans, or almonds are all popular choices that will work well here. Hazelnuts or even pistachios would also work. I used pecans in the video and have no regrets about that whatsoever.

    Youโ€™ll notice that there is no egg in this recipe. That is not a mistake, so for those of you who have been asking me for an eggless cookie recipe, youโ€™ll appreciate this one!

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Russian Tea Cakes

    collage of making russian tea cakes: 1)creaming butter sugar vanilla 2) stirring in flour/cornstarch/salt 3) folding in nuts 4) finished dough
    1. Cream together butter, sugar, vanilla extract and salt until creamy and entirely combined.
    2. Gradually add flour and cornstarch. I like to add in 3-4 parts, stirring until the flour is incorporated after each addition.
    3. If you havenโ€™t already, finely chop your nuts. Add to the cookie dough.
    4. Use a spatula to fold in the nuts until completely combined.
    collage of making russian tea cakes: 5) rolling dough into balls 6)spacing balls on cookie sheet 7) rolling in sugar after baking
    1. Scoop the dough into a Tablespoon-sized ball and briefly roll between your palms to make a smooth ball.
    2. Space cookies apart on a parchment paper lined baking sheet.
    3. Bake until edges are just beginning to turn a light golden brown, cool for at least 10 minutes then roll in powdered sugar.
    russian tea cakes on cooling rack with one cookie cut in half

    Frequently Asked Questions

    Why is my dough crumbly?

    This is a dry dough by design so itโ€™s important that you measure your flour properly. Accidentally over-measuring the flour is a common mistake and it can make a dough thatโ€™s just too dry and doesnโ€™t cling together. Another common problem is adding all of your flour too quickly without giving it time to absorb into the wet ingredients. Add the flour gradually and stir until the dough is cohesive.

    Can I make these nut-free?

    Without nuts these wouldnโ€™t technically be Russian tea cakes any longer, but you can leave out the nuts and still make them. Honestly the nuts add a wonderful flavor and texture and the cookies will be a bit bland without them, but you could always add chocolate chips instead and make my chocolate chip snowball cookies.

    What other names do these cookies go by?

    Russian Tea Cakes, Mexican Wedding Cookies, Mexican Tea Cakes, Pecan Balls, Snowdrops, Pecan Butterballsโ€ฆ these are just a handful of the different names for these cookies. Theyโ€™re popular across the globe and are often served around Christmastime.

    Can I freeze these?

    Yes! You can either roll the dough and store it in the freezer in an airtight container until ready to bake (you may need a few extra minutes in the oven) or you can freeze the baked cookies.
    If freezing cookies after baking, I recommend waiting until thawing to roll through the powdered sugar.

    russian tea cake with bite missing to show interior

    More Recipes You Might Like

    • Linzer Cookies
    • Butter Cookies
    • Shortbread Cookies
    • Crinkle Cookies

    Enjoy!

    Letโ€™s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    russian tea cakes on gold wire cooling rack

    Russian Tea Cakes

    These simple Russian Tea Cakes are an old-fashioned classic. This recipe has been around for ages and goes by many different names (like Snowballs), but whatever you call them they're easy to make with just 7 basic ingredients. Be sure to check out the how-to video!
    5 from 17 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: European
    Prep Time: 15 minutes minutes
    Cook Time: 9 minutes minutes
    Total Time: 24 minutes minutes
    Servings: 36 cookies
    Calories: 122kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter softened
    • 1 cup (125 g) powdered sugar
    • 2 teaspoons vanilla extract
    • ยฝ teaspoon salt
    • 2 cups (250 g) all-purpose flour
    • 1 Tablespoon cornstarch optional, but recommended
    • 1 cup (115 g) nuts finely chopped (measure before chopping) pecans, walnuts, or almonds will work well with this recipe, please see notes
    • (125 g) Additional powdered sugar for rolling (about 1 cup)

    Recommended Equipment

    • Mixing bowls
    • Baking sheet

    Instructions

    • Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
    • In a large bowl using an electric mixer (or in a stand mixer), beat together butter, powdered sugar, vanilla extract and salt until light, creamy, and well-combined.
      1 cup (226 g) unsalted butter, 1 cup (125 g) powdered sugar, 2 teaspoons vanilla extract, ยฝ teaspoon salt
    • In a separate bowl, whisk together flour and cornstarch, then with mixer on low-speed gradually add flour mixture to butter mixture.
      2 cups (250 g) all-purpose flour, 1 Tablespoon cornstarch
    • Stir until completely combined (mixture may seem dry and crumbly at first but should come together if you just keep mixing!).
    • Stir in nuts.
      1 cup (115 g) nuts
    • Scoop dough into Tablespoon-sized balls and roll between your palms to make round. Place on prepared baking sheet, spacing cookies 1โ€ apart.
    • Bake in 375F (190C) oven for 8-10 minutes or until the bottoms are just beginning to turn a light golden brown.
    • Allow cookies to cool on baking sheet for at least 10 minutes then roll in powdered sugar. Enjoy!
      (125 g) Additional powdered sugar for rolling

    Notes

    Nuts

    For extra flavor you can toast your nuts before chopping and using. To do so, spread them evenly on a baking sheet and bake in a 350F (175C) preheated oven for approximately 8-10 minutes or until nuts smell toasted and fragrant. Allow to cool before chopping and stirring into your dough.
    You can chop the nuts briefly in a food processor, or use a large knife and go over them in a mincing motion.

    Storing

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

    Nutrition

    Serving: 1cookie | Calories: 122kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Calcium: 5mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Reader Interactions

      Comments

      1. Tony Johnson

        December 03, 2024 at 9:42 pm

        5 stars
        I make Samโ€™s Russian Tea Cookies every year at Christmas time for gifts. They are so good & tender! Love her recipe!!!

        Reply
        • Sam

          December 04, 2024 at 7:18 am

          Iโ€™m so glad you enjoy them so much, Tony! ๐Ÿ™‚

          Reply
      2. Suzie

        September 20, 2024 at 12:16 pm

        Hi Sam, I went really deep into these Russian tea cookies when I made them for a friends wedding. I started flavoring in each batch. The obvious is mini chocolate chips, then zested lemon with lemon extract, toffee, bits, chopped up candied ginger, and finally finely chopped rosemary sprigs. The flavors were subtle, but very interesting and delicious. Lemon was my fav.

        Reply
        • Emily @ Sugar Spun Run

          September 20, 2024 at 2:01 pm

          Yum! Those sound amazing, Suzie! ๐Ÿฅฐ

          Reply
      3. Maggie Davis

        April 13, 2024 at 7:07 am

        These sound delicious! I have a question, could I possibly use margarine instead of butter in the recipe? Or do you think the flavor and consistency would be off?

        Reply
        • Sam

          April 14, 2024 at 9:33 pm

          Hi Maggie! I recommend the butter, but there is a possibility margarine could work. It would likely change the flavor pretty substantially.

          Reply
          • Maggie Davis

            April 14, 2024 at 9:49 pm

            Yeah I would imagine so. If I ever try Iโ€™ll hopefully let you know! And thank you.

      ยซ Older Comments
      5 from 17 votes (3 ratings without comment)

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