There’s something especially comforting about a cookie that melts the second it hits your tongue. Russian Tea Cookies do exactly that. They come out of the oven warm and delicate, they’re rolled in powdered sugar twice, and they’ve got that rich, buttery texture that makes them impossible to stop eating. These snowy little cookies remind me of holiday tins on the kitchen counter, but honestly, I make them any month I’m craving something soft and sweet without much fuss.
What I love most is how the dough comes together fast. A handful of ingredients, one bowl, and a quick bake. If you’ve never made them before, you’ll see right away why these cookies disappear quicker than you expect. They’ve got that crumbly, melt-in-your-mouth texture that feels almost like shortbread, but with the bonus of finely chopped nuts folded right in. Pecans or walnuts both work—pick whichever you like most, or whichever you already have in the pantry.
Let’s walk through how to make a batch that turns out consistently soft, buttery, and coated in the perfect layer of powdered sugar.
WHAT ARE RUSSIAN TEA COOKIES?
Russian Tea Cookies go by plenty of names. Some call them Mexican Wedding Cookies. Others know them as Snowball Cookies. No matter what you call them, they all share that buttery base with finely chopped nuts and the classic powdered sugar coating.
The dough bakes into soft, round cookies with a crumbly texture. They’re never crispy. They’re never chewy. Instead, they’re tender, delicate, and lightly sweet. They don’t need a glaze or sprinkles—just that snowy dusting that clings to the warm cookies after rolling.
You’ll recognize a few things right away:
• Butter is the main flavor
• Powdered sugar keeps them soft
• Nuts add just the right texture
• No eggs—this dough doesn’t need them
• No fancy steps—just mix, scoop, bake, roll
These cookies are classic for a reason. They feel nostalgic, taste rich, and look beautiful on a dessert tray.
RUSSIAN TEA COOKIE INGREDIENTS
To make these cookies, you’ll need simple pantry ingredients you probably already have tucked away:
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 cup finely chopped pecans or walnuts
• Additional powdered sugar for rolling
That’s it. No eggs, no baking powder, no complicated mix-ins. The flavor comes from the butter, vanilla, and nuts, and the texture comes from the powdered sugar in the dough.
HOW TO MAKE RUSSIAN TEA COOKIES
Once you’ve made these a few times, you can practically mix the dough with your eyes closed. But let’s walk through each step so your cookies come out tender and perfectly round every time.
STEP ONE: PREP YOUR PAN
Line baking sheets with parchment paper. This keeps the bottoms from over-browning and helps the cookies lift right off the pan.
STEP TWO: CREAM THE BUTTER AND SUGAR
In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy. You want a soft, whipped texture here—no lumps.
STEP THREE: ADD VANILLA
Mix in the vanilla extract. It gives the dough that warm flavor that pairs perfectly with the nuts.
STEP FOUR: ADD FLOUR AND SALT
Slowly add the flour and salt, mixing just until combined. The dough will look crumbly at first, but keep mixing. It comes together into a soft, workable dough that feels like playdough.
STEP FIVE: MIX IN THE NUTS
Fold in the finely chopped nuts. They should be small enough to blend smoothly into the dough but large enough to give every cookie a little texture.
STEP SIX: SHAPE THE COOKIES
Roll the dough into 1-inch balls and place them on the baking sheets about an inch apart. They don’t spread much while baking, so you don’t need wide gaps between them.
STEP SEVEN: BAKE
Bake at 350°F for 12–14 minutes, or until the bottoms are just lightly golden. They will still look pale on top—that’s exactly right.
STEP EIGHT: ROLL IN POWDERED SUGAR
Let the cookies cool for 3–4 minutes, then gently roll each warm cookie in powdered sugar. The sugar melts into the surface and forms that first base layer.
After the cookies cool completely, roll them again. This second coating sticks beautifully and gives them their signature snowball look.
TIPS FOR THE BEST RUSSIAN TEA COOKIES
Every batch teaches you a little more about what makes these cookies so special. Here are the things that make the biggest difference:
USE SOFT, NOT MELTED BUTTER
Butter that’s too soft turns the dough greasy. Let it come to room temperature naturally.
CHOP THE NUTS SUPER FINE
Too-big nut pieces keep the dough from forming smooth cookie balls. A food processor works great.
DON’T OVER-BAKE
The tops shouldn’t brown. Pull them once the bottoms are lightly golden.
ROLL TWICE
The first coat melts in. The second coat makes the cookies look snowy and perfect.
COOL COMPLETELY BEFORE STORING
Warm cookies stored too early will lose their powdered sugar coating.
RECIPE VARIATIONS
These cookies are classic, but you can switch things up a little without changing the texture.
PECAN RUSSIAN TEA COOKIES
Use pecans for a sweeter, buttery flavor.
WALNUT RUSSIAN TEA COOKIES
Walnuts add a slightly earthier flavor that balances the powdered sugar perfectly.
ALMOND TEA COOKIES
Swap the vanilla for almond extract and use finely ground almonds.
CHOCOLATE CHIP SNOWBALLS
Add mini chocolate chips—½ cup is plenty.
SPICED SNOWBALLS
A tiny pinch of cinnamon adds warmth, especially for holiday baking.
HOW TO SERVE RUSSIAN TEA COOKIES
Set them out on a platter, stack them in a tin with parchment between layers, or serve them with warm tea or hot chocolate. They also make great additions to:
• Holiday cookie trays
• Dessert boards
• Afternoon snacks
• Homemade gift boxes
They look especially pretty dusted with one extra pinch of powdered sugar right before serving.
HOW TO STORE THEM
ROOM TEMPERATURE
Store in an airtight container for up to one week. They stay fresh and soft the whole time.
FREEZER STORAGE
Freeze the baked cookies in airtight containers for up to three months. Let them thaw on the counter, then roll them again in powdered sugar if needed.
FREEZE THE DOUGH
Roll the dough into balls and freeze unbaked. When ready, bake straight from frozen—just add a minute or two to the bake time.
RUSSIAN TEA COOKIES FAQ
Why do my cookies fall apart?
They’re meant to crumble lightly, but if they’re falling apart completely, they may need a little more mixing to help the dough bind.
Why didn’t they spread?
These cookies aren’t supposed to spread. They keep that round snowball shape.
Can I skip the nuts?
You can, but the texture will change. The nuts add structure and flavor.
Why roll them twice?
The first coat melts. The second coat gives that fluffy powdered sugar finish.
Can I make them ahead of time?
Absolutely. These cookies store well and freeze even better.
RUSSIAN TEA COOKIES RECIPE
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans or walnuts
- Powdered sugar for rolling
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream butter and powdered sugar until smooth.
- Mix in the vanilla.
- Add flour and salt, stirring until a soft dough forms.
- Fold in the chopped nuts.
- Roll dough into 1-inch balls and arrange on the prepared baking sheets.
- Bake for 12–14 minutes, or until the bottoms are lightly golden.
- Cool for 3–4 minutes, then roll warm cookies in powdered sugar.
- After cooling completely, roll in powdered sugar again.
- Store in an airtight container once fully cooled.
Russian Tea Cookies are the kind of recipe that feels effortless but tastes like a treat. With simple ingredients and an easy method, they’re perfect for both beginner bakers and seasoned home cooks who want a dependable cookie that never disappoints. These always find their way onto dessert trays, and they hold up beautifully in cookie boxes, too.
Once you make your first batch, you’ll understand why these powdered sugar–coated cookies have been around for generations. They’re soft, buttery, and just sweet enough without feeling heavy. It’s the kind of cookie you reach for with a cup of tea, especially when you want something comforting and simple.
