Russian Tea Cakes are buttery on the inside and coated with powdered sugar on the outside. Each bite melts in your mouth and tastes amazing with bits of chopped nuts.
These bite size cookies are so decadent but really easy to prepare. I think you will be pleasantly surprised how few ingredients are needed. This is really an effortless cookie recipe.
It’s perfect to serve at a tea party or brunch along with Butter Mints Recipe and Jam Thumbprint Cookies.
The flavor is rich and buttery with pecans or walnuts mixed in. The outside is generously covered in powdered sugar.
Table of contents
Why We Love These Cookies
- You only need 6 ingredients.
- The entire recipe is so easy.
- No complicated instructions.
- You can make this recipe with pantry staples.
Ingredients
- All Purpose Flour. Make sure that you are using all-purpose flour and not self-rising.
- Unsalted Butter. Softened at room temperature so it’s easy to combine.
- Chopped Nuts. Either walnuts or pecans work great in this recipe.
- Vanilla Extract. Always use pure vanilla extract.
- Powdered Sugar. I like to sift the powdered sugar to remove lumps.
Find the complete ingredient list at the bottom of the page.
Step By Step Instructions
- Step 1. Preheat the oven. It should be set to 375 degrees F.
Step 2. Combine the butter and sugar. In a large bowl, beat the butter and powdered sugar until smooth with an electric mixer.
Step 3. You can use either a hand mixer or a stand mixer. Then add the vanilla extract to the butter mixture.
Step 4. Lower the speed to a low setting. Slowly add the flour and the salt until just combined. Be careful not to overmix.
Step 5. Gently add the nuts to the mixture. Combine by hand.
Step 6. Then roll the cookie dough into balls.
Step 7. Bake the cookies for 7 to 10 minutes until the cookies are lightly browned on the edges. Oven times vary so it could take as long as 12 minutes.
Step 8. Allow the cookies to cool slightly. Place powdered sugar in a separate bowl and coat.
Step 9. Then place the cookies on a wire rack to cool completely. After the cookies have cooled, roll them 1 more time in the powdered sugar. Then they are ready to enjoy!
Storage
Store the Russian Tea cookies in an airtight container for up to 1 week. Separate the layers with parchment paper.
You can also freeze the cookies up to 2 months. Allow the cookies to cool and do not add the powdered sugar. Place on a baking sheet and flash freeze 1-2 hours.
Then transfer to a freezer bag or container. When ready to enjoy, allow to that and coat in powdered sugar.
Frequently Asked Questions
You can also freeze them for up to 2 to 3 months. Just make sure that you place the cookies inside an airtight container.
I also recommend freezing the cookies without powdered sugar. Freeze the plain cookies, thaw and coat in powdered sugar before serving.
This will result in the best appearance and taste as the sugar would dissolve as it thaws if already coated.
It is also a good idea to place a layer of wax paper between the cookies to prevent them from sticking.
Since the dough does not spread during baking, it can be difficult to identify when the cookies are done baking. A good rule of thumb is to judge by the firmness.
Once the cookies are done, they will be firm to the touch.
Yes, the nuts can be left out of the recipe. You might like to replace them with chocolate chips instead. While this is not a classic variation of this Russian tea Cakes recipe, it is so tasty.
Mexican Wedding Cakes, Snowball Cookies, and Russian Tea Cakes are all used interchangeably.
They are bite-size shortbread-style cookies that are buttery and rich. Each one has lots of confectioners’ sugar on top to complete the recipe.
Once rolled in powdered sugar, it really takes the cookie up a level. The sugar definitely makes it messy but oh so tasty.
They are basically the same and these names are used interchangeably. You might also hear them referred to as Snowball Cookies around the holidays.
While we always called them Russian tea cakes, I know many others who called them Mexican Wedding Cookies.
Pro Tips
- Chop the nuts finely. You do not want large chunks of pecans or walnuts. We use a food processor to do this quickly and easily.
- Add powdered sugar while warm. Make sure to dip the cookies in the powdered sugar coating while still slightly warm. This helps the sugar to stick and form the initial coating base.
- Try add-ins. Some tasty ideas include shredded coconut, dried cranberries, raisins or mini chocolate chips. You can substitute any of these for nuts and just use the same amount.
- Don’t scoop the flour. For best results, don’t scoop the flour with your measuring spoon. Instead, use a spoon to add the flour to the measuring cup. Then level the flour with a knife.
- Use a cookie scoop. I like to use a cookie scoop to get precise measurements. This ensures each cookie is the same size and they can all bake evenly. It also makes it very quick to make the balls.
More Christmas Cookie Recipes
We see these in bakeries all the time but prefer to make them at home. Give them a try today and leave a comment once you do.
Russian Tea Cakes
Ingredients
- 2 cups All Purpose Flour
- 1 cup Unsalted Butter softened at room temperature
- 3/4 cup Chopped Nuts – Either walnuts or pecans work great
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 1/2 cup Powdered Sugar divided
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, beat the butter and ½ cup of the powdered sugar until smooth with a hand held mixer or a stand up mixer. Then add in the vanilla extract. Mix until combined.
- Turn the speed down to a low setting and slowly add in the flour and the salt until just combined (be careful not to overman).
- Then stir in the chopped nuts by hand.
- Then roll the cookie dough into balls approximately 1 tablespoon in size.
- Place the balls on the baking sheets and bake for 7-10 minutes until the cookies are slightly brown on the edges.
- Remove the cookies from the oven and let them cool enough for you to be able to handle them. Place the remaining powdered sugar in a bowl and roll the cookies in the powdered sugar until well coated.
- Then place the cookies on a wire rack to cool completely.
- After the cookies have cooled, roll them 1 more time in the powdered sugar. Then they are ready to enjoy!
