Russian Tea Cakes: Classic Holiday Cookies for Every Occasion
Discover the charm of Russian Tea Cakes—nutty, buttery cookies perfected for holidays or any teatime gathering.

Russian Tea Cakes: A Beloved Classic
Few cookies evoke the warmth and nostalgia of the holiday season quite like Russian Tea Cakes. With a rich history that stretches back decades, these tender, nut-studded, powdered sugar-dusted treats have delighted families for generations. But their charm isn’t reserved only for special occasions—Russian Tea Cakes are simple enough for everyday teatimes, bringing a touch of decadence to any table.
Overview of Russian Tea Cakes
Russian Tea Cakes, sometimes affectionately called snowballs, butterballs, or Mexican wedding cookies, are a type of shortbread cookie that’s adored for its melt-in-your-mouth texture and sweet, nutty flavor. The dough, composed of just a handful of pantry staples, is shaped into small balls, baked until set, and then rolled in a generous coating of powdered sugar for their signature snowy appearance.
- Texture: Tender, crumbly, and buttery
- Flavor Profile: Rich, with notes of sweet vanilla and toasted nuts
- Occasion: Iconic during holidays but perfect for teatime year-round
Russian Tea Cake Ingredients
The beauty of Russian Tea Cakes lies in their simplicity. With only a few ingredients, each component plays a crucial role in the final cookie.
- Butter: Provides rich flavor and a tender crumb. Salted butter is traditional, but unsalted works if you add a pinch of salt.
- All-Purpose Flour: Ensures the perfect balance between chewiness and tenderness.
- Powdered Sugar: Also known as confectioners’ sugar, gives the cookies a dense, crumbly texture and forms the iconic outer coating.
- Chopped Nuts: Traditionally pecans or walnuts, add crunch and depth. Toasting the nuts beforehand enhances their flavor.
- Vanilla Extract: Infuses the dough with warmth and complexity.
- Salt: Balances the sweetness and brings out the buttery notes.
Step-by-Step Guide: How to Make Russian Tea Cakes
Preparing Russian Tea Cakes doesn’t demand any special equipment or complicated steps. Here’s a straightforward method to ensure perfect results every time.
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready for baking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together softened butter and powdered sugar until the mixture is light and fluffy.
- Add Vanilla: Stir in the vanilla extract to incorporate aroma and depth.
- Combine Dry Ingredients: Gently sift together the all-purpose flour and salt. Gradually add the flour mixture to the creamed butter, mixing until just combined.
- Add Nuts: Fold in the finely chopped toasted nuts, distributing them evenly through the dough.
- Shape the Dough: Roll small spoonfuls of dough into 1-inch balls, ensuring they are uniform in size for even baking.
- Bake: Place the dough balls onto an ungreased baking sheet, spaced about 1 inch apart. Bake for 10–12 minutes, or until the bottoms are just lightly golden. The tops will remain pale.
- Cool Slightly: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Coat in Powdered Sugar: While the cookies are still warm, roll them in additional powdered sugar. Once completely cool, roll them again for a thick, snowy coating.
Essential Tips for Perfect Russian Tea Cakes
- Ensure the butter is soft, not melted, for ultimate creaminess.
- Sift the powdered sugar to avoid clumps in the dough or coating.
- For richer flavor, toast nuts in a dry skillet or a 350°F oven for 5–7 minutes before chopping.
- Handle the dough gently to keep cookies tender—not tough.
- Double-coating in powdered sugar creates the classic look and extra sweetness.
Popular Variations
While traditional Russian Tea Cakes are simple, there’s plenty of room for customization:
- Nut Choices: Swap pecans or walnuts for almonds, hazelnuts, or pistachios.
- Spice It Up: Add a pinch of cinnamon or cardamom for subtle warmth.
- Flavoring: Try almond extract or orange zest instead of vanilla.
- Chocolate: Stir in mini chocolate chips for a modern twist.
- Decoration: Drizzle with melted chocolate or dust with cocoa powder for presentation flair.
Serving Suggestions
Russian Tea Cakes are traditionally enjoyed with tea or coffee. They make excellent additions to:
- Holiday cookie platters
- Gift baskets
- Afternoon tea parties
- Festive gatherings and celebrations
Arrange in a single layer or pyramid on a decorative plate, dusting with extra powdered sugar for the ultimate finish.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container up to one week. Place waxed or parchment paper between layers to prevent sticking.
- Freezing: Russian Tea Cakes freeze beautifully—place single layers in airtight containers, separating with parchment paper. Thaw at room temperature, then roll in powdered sugar again, if needed.
- Make-Ahead Dough: Prepare and shape the dough balls in advance, then freeze unbaked. Bake from frozen, adding 1–2 extra minutes to baking time.
Troubleshooting and Frequently Asked Questions
Why did my Russian Tea Cakes spread too much?
This can happen if the butter is too soft or warm when creaming, or if the dough wasn’t chilled before baking. Be sure to use softened, not melted, butter and chill the dough briefly if your kitchen is warm.
How do I prevent my cookies from being dry?
Measure the flour accurately—too much can lead to a crumbly or dry texture. Spoon flour into your measuring cup and level it off, rather than scooping directly from the bag.
Can I omit nuts for allergies?
Yes! The cookies will be slightly less crunchy but still delicious. Replace nuts with finely crushed rolled oats or seeds for alternative texture.
Why double-coat with powdered sugar?
Powdered sugar melts into the cookies when they’re warm, forming a sticky layer that helps a second coat stick. This double coating gives the classic snowy look and extra sweetness.
Are Russian Tea Cakes the same as Mexican Wedding Cookies?
They are nearly identical in ingredients and method. The biggest differences are regional names and sometimes the type of nuts used.
Nutritional Information
Nutrient | Per Cookie (approx.) |
---|---|
Calories | 100 |
Fat | 7g |
Carbohydrates | 9g |
Sugar | 3g |
Protein | 1g |
Values vary based on size and ingredient options. Always consult specific product data for precise dietary needs.
A Holiday Tradition—and Beyond
Russian Tea Cakes have earned their place as a holiday favorite for their simplicity, versatility, and universal appeal. Their snowy coating and delicate crumb make them a staple at festive gatherings, while their quick preparation means you don’t have to wait for a special occasion to enjoy them. Whether baked for a cherished family tradition or a cozy afternoon treat, these cookies promise joy with every bite.
Frequently Asked Questions (FAQs)
Q: Can I make Russian Tea Cakes gluten-free?
A: Yes, simply substitute an equal amount of your favorite gluten-free all-purpose flour blend. Check that all ingredients are certified gluten-free.
Q: What’s the best way to chop nuts for this recipe?
A: Use a food processor for fine, even pieces, or finely chop with a sharp knife. Be careful not to over-process, or you’ll end up with nut butter.
Q: How do I keep powdered sugar from falling off?
A: Always apply the first coating while cookies are warm, which melts the sugar slightly. Once cool, apply a second coat to ensure it sticks well.
Q: Can I freeze Russian Tea Cakes after baking?
A: Absolutely. Cool cookies completely, then store in an airtight container. For best presentation, roll cookies in fresh powdered sugar after thawing.
Q: Are there any traditional accompaniments for serving?
A: These cookies pair beautifully with black tea, coffee, or hot chocolate. They’re also delightful next to fruit preserves or an assortment of holiday confections.
Conclusion: Russian Tea Cakes embody the spirit of celebration, hospitality, and simple pleasure. Master this classic cookie, and you’ll have a reliable, crowd-pleasing recipe for every sweet occasion.
References

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