Description
Mom’s Classic Russian Tea Cakes are buttery, nutty cookies coated in powdered sugar, perfect for holidays and special occasions. These delicate, melt-in-your-mouth treats, also known as snowballs or wedding cookies, have a tender texture complemented by finely chopped nuts and a light vanilla aroma.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter (softened)
- ½ cup (57g) powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (279g) all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped nuts (pecans, walnuts, or almonds)
For Coating
- Powdered sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Mix Butter and Sugar: In a mixing bowl, beat the softened butter, ½ cup powdered sugar, and vanilla extract together using an electric mixer until the mixture is fluffy and well combined.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and salt until the dough just begins to come together. Stir in the finely chopped nuts evenly throughout the dough. If the dough feels too soft to handle, chill it in the refrigerator until firm enough to scoop.
- Form Dough Balls: Scoop out tablespoon-sized portions of dough and shape them into balls. Place the dough balls spaced evenly on the prepared cookie sheets.
- Bake Cookies: Bake in the preheated oven for 7 to 8 minutes, until the bottoms are just beginning to turn a light golden brown, indicating they are cooked through but still tender.
- Roll in Powdered Sugar: Remove the cookies from the oven and let them cool for about a minute until they can be handled. Roll each warm cookie in a bowl of powdered sugar to coat thoroughly.
- Cool Completely: Transfer the coated cookies to a wire rack to cool completely. Once cooled, you may roll them in powdered sugar again for a thicker, snowy coating.
- Storage: These cookies can be frozen or made up to four days in advance, making them perfect for holiday prep and storage.
Notes
- This recipe is a cherished family classic known by many names including Russian Tea Cakes, Snowballs, or Wedding Cookies.
- The cookies are delicate and buttery, so handle them gently especially right after baking.
- Feel free to use pecans, walnuts, or almonds based on your preference or availability.
- For an extra festive touch, roll the cookies twice in powdered sugar once cooled.
- These cookies freeze well and can be stored in an airtight container for up to a month.
Nutrition
- Serving Size: 1 cookie
- Calories: 71 kcal
- Sugar: 1 g
- Sodium: 13 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
