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The Ultimate Melt-in-Your-Mouth Russian Tea Cakes (Classic Snowball Cookie Recipe)

A mound of freshly baked russian tea cakes heavily dusted with powdered sugar, stacked on a white plate.

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Follow this easy recipe to make classic Russian Tea Cakes, also known as Snowball Cookies. These buttery, nutty cookies have a delicate, melt-in-your-mouth texture and are finished with a generous dusting of powdered sugar, making them perfect for holiday baking or tea time.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners’ sugar, plus 1 cup for coating
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1/2 cup of confectioners’ sugar until light and fluffy.
  3. Beat in the vanilla extract and salt.
  4. Gradually add the flour, mixing on low speed until just combined. Do not overmix.
  5. Stir in the chopped nuts by hand.
  6. Roll the dough into small balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  7. Bake for 12 to 15 minutes, or until the bottoms are very lightly golden. The tops should remain pale.
  8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
  9. While the cookies are still warm, gently roll them in the remaining 1 cup of confectioners’ sugar until fully coated.
  10. Let the cookies cool completely on a wire rack. Once cool, roll them a second time in the confectioners’ sugar for a thick, snowy coating.

Notes

  • For the best melt-in-your-mouth texture, use room temperature, softened butter.
  • Chill the dough for 30 minutes before rolling if your kitchen is warm; this helps prevent spreading.
  • For a different flavor profile, substitute the nuts with finely ground almonds.
  • If you are interested in structured eating plans, look into meal planning options.

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