Holiday baking always makes me nostalgic, but it can also feel overwhelming. That’s why I created this foolproof guide to making perfect Russian Tea Cakes, also known as Snowball Cookies. Whether you’re a beginner or just need an easy and quick dessert, these cookies are the ultimate melt-in-your-mouth treat that will brighten your weeknights and holiday gatherings alike.
Table of Contents
Why You’ll Love This Recipe
- We explain the science behind each ingredient so your cookies have the perfect tender, crumbly texture.
- Step-by-step instructions remove any guesswork, making it beginner-friendly.
- The secret “double roll” in powdered sugar guarantees that iconic, thick snowball coating that doesn’t melt away.
- Uses common kitchen tools and pantry staples, so you can whip this up anytime without stress.
What Are Russian Tea Cakes? (aka Snowball Cookies)
Russian Tea Cakes are classic buttery shortbread-style cookies filled with finely chopped nuts and covered generously in powdered sugar. They’re often called Snowball Cookies or Mexican Wedding Cookies too. While their exact origin is debated, these treats have a beloved place in many holiday traditions worldwide, adored for their delicate, crumbly texture and sweet finish.
The Science Behind Perfect Tea Cakes
Understanding why this recipe works helps you bake with confidence.
- Butter: Using properly softened butter is key. It should be soft enough to blend smoothly but not melted. This ensures your dough holds together without greasiness.
- Powdered Sugar: Unlike granulated sugar, powdered sugar dissolves into the butter creating a super tender, melt-in-your-mouth crumb.
- Flour: Accurate measuring of Gold Medal™ All Purpose Flour is essential. Too much flour makes cookies dry; too little makes them spread too much. You can find detailed guidance on accurate flour measurement to ensure the best cookie texture.
- No Egg: This recipe skips eggs to keep the texture crumbly and shortbread-like instead of chewy, which is exactly what you want here.
Essential Tools for Success
To nail this recipe, you’ll need:
- Baking sheets (ungreased)
- Large mixing bowl
- Stand mixer or hand mixer
- Wire cooling rack
- Cookie scoop
Tool Spotlight: Why a Cookie Scoop is a Game-Changer
A cookie scoop ensures every cookie is uniform in size, helping them bake evenly. It saves time and gives your Russian Tea Cakes a professional look. If you bake often, a medium-sized scoop is an essential investment.
Ingredients List
| Ingredient | Volume | Weight (Approx.) |
|---|---|---|
| Salted butter, softened | 1 cup | 227 grams |
| Powdered sugar | 1/2 cup | 60 grams |
| Vanilla extract | 1 teaspoon | 5 mL |
| Gold Medal™ All Purpose Flour | 2 1/4 cups | 280 grams |
| Finely chopped nuts | 3/4 cup | 90 grams |
| Salt | 1/4 teaspoon | 1.5 grams |
| Additional powdered sugar | For rolling | As needed |
Step-by-Step Instructions: How to Make Russian Tea Cakes
- Heat oven to 400°F. Preheat your oven fully to ensure even baking.
- Mix butter, 1/2 cup powdered sugar, and vanilla in a large bowl until completely smooth. The mixture should be creamy with no sugar lumps visible.
- Stir in flour, nuts, and salt until dough holds together. Use a spatula or your hands; dough will be soft but not sticky.
- Shape dough into 1-inch balls and place about 1 inch apart on an ungreased cookie sheet. Uniform balls help cookies bake evenly.
- Bake 10 to 12 minutes or until set but not brown. Look for cookies that are firm to the touch but pale on top, with barely blonde bottoms.
- Remove from cookie sheet and cool slightly on a wire rack. Warm cookies roll easier in sugar but avoid burning fingers.
- Roll warm cookies in powdered sugar and cool on wire rack. Roll in powdered sugar again to ensure a thick coating. This double roll makes the signature sweet snowball look and prevents melting.
Pro Tips for the Best Snowball Cookies
- Don’t over-mix once you add flour; stop stirring as soon as the dough comes together.
- Finely chop nuts using a food processor for even distribution—hand chopping works but can be uneven.
- Watch the cookie bottoms carefully; they should be pale blonde, never brown.
- Roll cookies twice in powdered sugar while still warm to create a thick, no-melt coating.
- Use room-temperature butter—not melted or cold—for smooth dough consistency.
Ingredient Variations & Substitutions
| Variation | Substitution Instructions | Expected Outcome |
|---|---|---|
| Nut-Free | Use mini chocolate chips or leave nuts out completely. | Slightly different texture; still tasty. |
| Vegan/Dairy-Free | Substitute with high-quality plant-based butter sticks. | Similar texture but slightly different flavor. |
| Gluten-Free | Use a 1-to-1 gluten-free flour blend. | Texture may be a bit more crumbly. |
Storage and Freezing Instructions
Storing Baked Cookies
Store cooled cookies at room temperature in an airtight container for up to one week to maintain freshness.
Making Dough Ahead
Refrigerate dough balls on a parchment-lined tray, covered tightly, for up to 48 hours before baking.
Freezing
Freeze unbaked dough balls on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Bake frozen dough an extra 2-3 minutes. Freeze baked cookies in an airtight container for up to 1 month.
Troubleshooting Common Problems
| Problem | Likely Cause | Solution |
|---|---|---|
| Cookies are flat/spread | Butter too soft or too warm | Chill dough slightly before baking. |
| Cookies are tough or dry | Overmixed dough or too much flour | Mix until just combined; measure flour accurately. |
| Dough is too crumbly | Butter too cold or not enough moisture | Use properly softened butter; add a tiny splash of milk if needed. |
| Powdered sugar coating melts | Cookies not cool enough before rolling | Roll cookies warm but not hot; double roll after cooling. |
More Cake Recipe Ideas
Easy White Chocolate Peanut Butter Balls
russian tea cakes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- In a large bowl, beat softened butter with 1/2 cup powdered sugar and vanilla until smooth and creamy.
- Stir in flour, chopped nuts, and salt until a soft dough comes together.
- Roll dough into 1-inch balls and arrange 1 inch apart on ungreased baking sheets.
- Bake 10–12 minutes until set but not browned; transfer to a wire rack to cool slightly.
- While warm, roll cookies in powdered sugar, let cool, then roll again for a thick coating.
Notes
– If dough seems dry or crumbly, knead gently or add 1–2 teaspoons water until it holds together.
– Do not overbake—cookies should be set but not browned for the classic tender texture.
– Roll the first coat while cookies are warm so the sugar adheres, then re-coat after cooling for a snowy finish.
– Storage: Airtight container up to 5 days. Freeze baked cookies (well wrapped) up to 2 months or freeze dough balls and bake from frozen, adding 1–2 minutes.
Frequently Asked Questions (FAQ)
Can I make these without a stand mixer?
Yes, you can use a hand mixer or even mix by hand with a sturdy spoon. Just make sure to cream the butter and sugar well for the best texture.
What’s the best tea to serve with Russian Tea Cakes?
Light, fragrant teas like Earl Grey or Jasmine pair beautifully, complementing the cookie’s buttery sweetness without overpowering it.
This Russian Tea Cakes recipe is a simple, comforting win that anyone can make. It’s one of those treats where a little effort brings a lot of joy. I’d love to hear how your cookies turn out! Please leave a comment, rate the recipe.
