Russian Tea Cakes Recipe

Russian Tea Cakes are classic holiday cookies made with butter, powdered sugar, and toasted walnuts. These melt-in-your-mouth cookies are easy to make and perfect for Christmas cookie trays, gifting, or special occasions. Also known as snowball cookies or Mexican wedding cookies, they have a rich, buttery texture with a sweet powdered sugar coating.

Ingredients

• 2 cups all-purpose flour
• 1/2 lb (16 Tbsp) unsalted butter, at room temperature
• 1 cup walnuts, toasted and coarsely chopped
• 1/2 cup confectioners’ sugar (plus 2 cups for rolling cookies)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

Quick Prep:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone liner.
2. Toast walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly golden. Let cool, then chop coarsely.

How to Make Russian Tea Cakes:

1. In a large mixing bowl, use an electric hand mixer to cream together butter, 1/2 cup confectioners’ sugar, and vanilla extract until smooth and well combined.
2. Add flour and salt, mixing until the dough comes together with no streaks of flour remaining. The dough may appear crumbly.
3. Fold in the toasted chopped walnuts using a firm spatula until evenly distributed.
4. Roll the dough into 1-inch balls (a small cookie scoop makes portioning easier) and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake at 400°F for 12-15 minutes, or until the bottoms of the cookies turn lightly golden.
6. While the cookies are still warm, roll them in 1 cup of confectioners’ sugar, then transfer them to a cooling rack.
7. Once the cookies have cooled completely, roll them again in the remaining powdered sugar for a perfect snowball-like coating.
8. Store in an airtight container for up to 1 week.

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Tips

• Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
• Rolling the cookies in powdered sugar while warm helps the first layer stick better.
• Let the cookies cool completely before the second sugar coating to prevent clumping.
• Store in an airtight container to maintain freshness.

Variations and Substitutions

• Nuts: Swap walnuts for pecans, almonds, or hazelnuts for a different flavor.
• Flavoring: Add a touch of almond extract for extra depth.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Chocolate Twist: Mix in mini chocolate chips or drizzle melted chocolate over the cooled cookies.

FAQs

Can I make these cookies ahead of time?
Yes! They store well in an airtight container for up to a week and can also be frozen for up to 3 months.

Why are my cookies dry and crumbly?
This dough is naturally crumbly, but ensure you don’t overbake them, as that can make them too dry.

Can I use other types of sugar for rolling?
Powdered sugar is best for the signature coating, but you can use granulated sugar for a lighter dusting.

Serving Suggestions

• Pair with hot coffee, tea, or cocoa for a cozy treat.
• Serve on holiday cookie platters alongside shortbread or gingerbread cookies.
• Package in decorative tins for homemade gifts during the holiday season.

Why You’ll Love This Recipe

• Buttery, melt-in-your-mouth texture with a perfect balance of sweetness.
• Classic holiday cookie that’s easy to make with simple ingredients.
• Great for gifting, entertaining, or a nostalgic homemade treat.
• Customizable with different nuts and flavors to suit your taste.