Mom’s Russian Tea Cake Cookies Recipe

If you’re on the hunt for a melt-in-your-mouth, buttery treat that feels like a warm hug straight from the oven, then stop right here. This Mom’s Russian Tea Cake Cookies Recipe is genuinely one of my all-time favorites, a timeless classic that’s been in my family for years. These delicate little cookies, also known as snowballs or wedding cookies, are packed with rich nuts and dusted with sweet powdered sugar that will have your taste buds doing a happy dance. Trust me, once you try this recipe, these tender, crumbly bites will become a staple in your cookie repertoire.

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Ingredients You’ll Need

The magic behind Mom’s Russian Tea Cake Cookies Recipe lies in its simple, wholesome ingredients that blend together beautifully. I like to use fresh, unsalted butter and freshly powdered sugar whenever I can — it really makes a difference in that luscious texture and sweet finish.

• Unsalted butter: Use softened butter for easy mixing and the richest flavor.
• Powdered sugar: Divided between mixing into the dough and rolling the baked cookies for their signature snowy look.
• Vanilla extract: Adds a subtle warmth and depth to the dough.
• All-purpose flour: The structure of your cookies—make sure it’s fresh to avoid any off flavors.
• Salt: Just a pinch to enhance the sweetness and balance the flavors.
• Finely chopped nuts: I love pecans or walnuts, but almonds work beautifully too; chop them finely for even distribution in every bite.

Variations

One of the things I love most about Mom’s Russian Tea Cake Cookies Recipe is how easy it is to make it your own. Over the years, I’ve customized this recipe to suit different tastes and occasions, and you’ll find plenty of ways to have fun with it.

• Nut swaps: My family swears by pecans for that buttery crunch, but I’ve also tried walnuts and even hazelnuts when I was feeling adventurous—all delicious in their own way.
• Gluten-free version: I once experimented with a gluten-free flour blend and it worked out pretty well — just make sure your blend includes xanthan gum to hold the shape.
• Chocolate-dusted: For a fun twist, try mixing a little cocoa powder into the powdered sugar before rolling—they turn into little chocolatey snowballs that are a big hit at parties.
• Add spices: If you love warming spices like cinnamon or nutmeg, adding a pinch to the dough will add a cozy depth perfect for the holiday season.

How to Make Mom’s Russian Tea Cake Cookies Recipe

Step 1: Cream the Butter, Sugar, and Vanilla

Start by preheating your oven to 375°F and line two baking sheets with parchment paper—that way, your cookies won’t stick and cleanup is a breeze. Using an electric mixer, beat the softened butter with the powdered sugar and vanilla until everything is light and fluffy. This step is crucial because creaming the butter well gives the cookies their delicate texture. I love watching the mixture transform into a pale, airy cream—it’s like the promise of the tasty cookies to come!

Step 2: Add Dry Ingredients and Nuts

Next, add the flour and salt and mix on low speed until the dough just comes together—you want to avoid overmixing so your cookies stay tender and crumbly. Then fold in your finely chopped nuts by hand to make sure they’re evenly distributed without crushing them. If the dough feels too soft to handle, pop it in the fridge for 15-20 minutes to make it easier to scoop—it made such a difference the first time I did this!

Step 3: Shape and Bake the Cookies

Use about a tablespoon-sized scoop to form balls of dough and space them a couple of inches apart on your parchment-lined baking sheets. Bake them for 7-8 minutes, watching closely—they’re done when the bottoms are just slightly golden. I learned to keep an eye on the edges the first time I forgot to set a timer—they bake fast, so don’t wander off too far!

Step 4: Roll in Powdered Sugar

Once you take the cookies out of the oven, let them cool on the trays for just a minute or so until you can handle them without burning your fingers. Then roll each cookie in powdered sugar while they’re still warm—this creates that beautiful snowball effect. After they’ve cooled completely on a wire rack, I always re-roll them in sugar for an extra snowy finish. It’s a little step that makes all the difference in presentation and sweetness.

How to Serve Mom’s Russian Tea Cake Cookies Recipe

Garnishes

I usually stick with a generous dusting of powdered sugar since that’s the classic look and it complements the nutty, buttery flavor perfectly. Sometimes, for a festive touch, I sprinkle a tiny bit of grated orange zest on top after rolling—the citrus brightness adds a lovely contrast. I also like presenting them with a few whole nuts or cinnamon sticks alongside for a cozy vibe.

Side Dishes

These cookies pair wonderfully with a warm cup of tea or coffee—hence their “tea cake” name! At holiday parties, I serve them alongside hot cocoa or mulled wine, which adds a festive flair and makes gatherings extra special. Trust me, your guests will keep coming back for more.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a pyramid shape on a pretty platter, dusted even more powdered sugar over the entire final display to mimic fresh snowfall. Another fun idea is to place them in mini cupcake liners or wrap them in tissue paper as sweet little gifts. They also look adorable stacked inside glass jars tied with twine for holiday gifting.

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to four days—perfect if you want to bake ahead for a party. I recommend layering them with parchment paper to prevent sticking and preserve that delicate powdered sugar coating.

Freezing

I freeze these Russian Tea Cakes often, either as baked cookies or as raw dough balls. When freezing baked cookies, wrap them tightly and thaw at room temperature before re-rolling in powdered sugar. For dough, I shape into balls and freeze on a tray before transferring to a bag, then bake straight from frozen adding an extra couple of minutes to the bake time.

Reheating

If you want that just-baked warmth, pop the cookies into a preheated 300°F oven for about 5 minutes. I like to freshen them this way when guests arrive—it revives the buttery goodness without melting the sugar coating too much. Avoid microwaving since it can make them soggy.

FAQs

Final Thoughts

Mom’s Russian Tea Cake Cookies Recipe is one of those simple joys that never go out of style. I adore how these cookies bring my family together, the way the powdered sugar dusting feels like a cozy blanket for your taste buds. Whether it’s for the holidays, a special occasion, or just a sweet everyday treat, I know you’ll enjoy these just as much as we do. So grab your mixing bowl and let’s bake up some love — your kitchen is about to smell amazing!

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