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Stacked Russian Tea Cakes on a black plate with one cut in half.

Russian Tea Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 48 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert

Description

Russian tea cakes (or snowball cookies, among other names) are rich and buttery holiday cookies coated in powdered sugar. Add walnuts, pecans, or mini chocolate chips!


Ingredients

Scale
  • 1 cup butter, room temperature
  • 2 cups powdered sugar, divided
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 3/4 cups finely chopped pecans or walnuts

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, 1 cup of powdered sugar, salt, and vanilla until smooth, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour mixing until the mixture holds together. Stir in the nuts.
  4. Using a small (1- tablespoon) cookie scoop portion out the dough and roll into 1- inch balls.
  5. Place the balls onto the prepared baking sheet and bake for 10-12 minutes until completely set and lightly browned on the bottom.
  6. Allow the cookies to cool on the baking sheet for 2-3 minutes, until they are cool enough to handle, but still warm.
  7. Place the remaining cup of powdered sugar into a bowl and roll each warm cookie in the powered sugar to coat. Transfer to a wire rack to cool completely.

Notes

  • Store airtight for up to 7 days.
  • Substitute mini chocolate chips instead of nuts if preferred.

Nutrition

  • Serving Size:
  • Calories: 87
  • Sugar: 5 g
  • Sodium: 12.9 mg
  • Fat: 5.1 g
  • Carbohydrates: 9.7 g
  • Protein: 0.8 g
  • Cholesterol: 10.2 mg
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