If there’s one cookie that truly embodies the magic of the holiday season, it has to be these Russian Tea Cakes. Also called snowball cookies, Mexican wedding cookies, or even butterballs depending on where you’re from, they’re delightfully tender, nutty, and coated in a snowy blanket of powdered sugar. These cookies are a classic for a reason—simple, festive, and oh-so-dreamy with every bite. And the best part? No chill time! You can have a batch of these buttery gems ready in under an hour, start to finish.
For me, these cookies are pure nostalgia. I remember making them every Christmas with my mom. There was something so magical about rolling the warm cookies in powdered sugar and seeing them transform into little snowballs. She’d tell me stories about how her mom used to bake them for holiday gatherings, and now, I can’t imagine a Christmas without them. The aroma of toasty nuts and butter filling the kitchen always makes me feel like a kid again, waiting for that first sweet bite.
Ready to make your kitchen smell like the holidays? Let’s bake!
Ingredients You’ll Need
- 1 cup (226 grams) unsalted butter, softened
(Good cookies start with good butter! Softened, not melted—it’s key for that perfect texture.) - 3/4 cup (80 grams) powdered sugar, plus extra for coating
(This gives them that melt-in-your-mouth sweetness.) - 1/4 teaspoon salt
(A pinch of salt balances the sweetness beautifully.) - 2 teaspoons pure vanilla extract
(Vanilla brings warmth and depth to these cookies. Use the good stuff if you can—it’s worth it.) - 3/4 cup (90 grams) finely chopped toasted nuts
(Walnuts, pecans, or almonds all work. Toasting them takes the flavor to a whole new level.) - 2 1/2 cups (300 grams) all-purpose flour
(Flour gives these cookies their structure. Measure carefully—too much, and they’ll be dry.)
How to Make Russian Tea Cakes
1. Toast the Nuts
First things first—toast your nuts. You can use pecans, walnuts, or even almonds—whatever you love. Toasting is non-negotiable here because it brings out a deeper, richer flavor that makes these cookies irresistible. Just spread the nuts on a baking sheet and pop them into a 350°F (175°C) oven for about 8–10 minutes. Keep an eye on them; they should be fragrant but not burned. Once they’re cool, chop them finely (but not to a powder—you still want a bit of texture).
2. Cream the Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter until it’s smooth and creamy. Scrape down the sides (it might look like a buttery tornado in there!), and add the powdered sugar, salt, and vanilla. Beat it all together until the mixture is light, fluffy, and dreamy. This step is crucial for that perfect melt-in-your-mouth texture.
3. Add the Nuts and Flour
Once your butter mixture is ready, stir in those toasted nuts. Then, gradually add the flour. I like to start by folding the flour in with a spatula to avoid a flour explosion (it happens to the best of us), then finish mixing until everything just comes together. Be careful not to overmix—you’re aiming for a soft dough, not bread dough.
4. Shape the Cookies
Line two baking sheets with parchment paper or silicone baking mats. Roll the dough into balls about 1 1/2 inches in diameter. Don’t stress about making them perfect—they’re rustic cookies! Place them on the baking sheets about 2 inches apart. (source:Ineskohl.info)
5. Bake
Bake the cookies in a preheated 375°F (190°C) oven for 10–12 minutes, or until they’re just barely golden on the bottoms. They won’t spread much, so don’t wait for them to flatten.
6. Powdered Sugar Magic
Here’s the fun (and messy) part. While the cookies are still warm, roll them generously in powdered sugar. Be gentle—they’re fragile at this stage—but the warmth helps the sugar cling like a frosty coating. Set them on a cooling rack and let them cool completely. Before serving, give them a second roll or dusting in powdered sugar to make them extra snowy and festive.
Tips for Success
- Measure your flour correctly. Too much flour can make these cookies crumbly. Use the spoon-and-level method or a kitchen scale for accuracy.
- Don’t skip the second powdered sugar roll. As the cookies cool, they release a little moisture, which can make the first layer of sugar fade. A final dusting just before serving makes them picture-perfect.
- Make ahead and store. These cookies actually taste even better the next day! Store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Why You’ll Love These Cookies
These cookies are everything you want in a holiday treat—simple to make, nostalgic, and absolutely delicious. They pair perfectly with a cup of tea or coffee, but honestly, they’re just as good on their own (I’ve been known to grab one straight from the cookie tin). The combination of buttery richness, nutty crunch, and that sweet, powdery coating is just pure bliss.
If you’re looking for a cookie that’ll wow your family and friends—and maybe bring back a few warm memories along the way—these Russian Tea Cakes are it. So grab your apron and make a batch today. Just don’t forget to save a few for yourself before they disappear!
Let me know how they turn out for you—and if you have your own variation or family story tied to these cookies, I’d love to hear about it. Happy baking!
