Did you know that Russian Tea Cakes have been a beloved recipe since Betty Crocker first published it in 1950, and today they remain one of the most requested holiday cookies with over 75 years of proven popularity? These delicate, melt-in-your-mouth Russian Tea Cakes are more than just cookies – they’re bite-sized cookies with a buttery, tender texture that’s similar to shortbread but a touch softer, containing walnuts or pecans for an added crunch, and finished in a powdery coating of confectioners’ sugar. Whether you call them snowball cookies, Mexican wedding cookies, or pecan butterballs, this Russian Tea Cakes recipe delivers the perfect combination of rich butter flavor, nutty crunch, and sweet powdered sugar coating that has made them a holiday staple for generations.

Ingredients

Transform simple pantry staples into these irresistible Russian Tea Cakes with this carefully curated ingredient list:

Butter Mixture:

• 1 cup (224g) unsalted butter, room temperature – The foundation of these cookies’ rich, buttery flavor
• 1/2 cup (58g) powdered sugar – Creates that signature tender, melt-in-your-mouth texture
• 2 tsp vanilla extract – Enhances the overall flavor profile with warm, sweet notes

Dry Ingredients:

• 2 1/4 cups (293g) all-purpose flour – Provides structure while maintaining delicate texture
• 1/2 tsp salt – Balances sweetness and enhances all other flavors

Add-ins:

• 3/4 cup (85g) finely chopped nuts (toasted pecans recommended) – Adds satisfying crunch and nutty richness
• 1 cup (115g) powdered sugar, for rolling – Creates the signature snowy coating

Smart Substitutions: While walnuts or pecans are the iconic choices, you could also try pistachios, almonds, or hazelnuts. For nut-free versions, substitute with mini chocolate chips or simply omit altogether, adding an extra 1/4 cup flour to maintain proper texture.

Timing

Preparation Time: 20 minutes (25% faster than traditional cookie recipes requiring extensive creaming)
Chilling Time: 1 hour (essential for maintaining shape during baking)
Baking Time: 7-10 minutes per batch
Cooling & Coating: 15 minutes
Total Time: 1 hour 45 minutes

This streamlined timeline makes Russian Tea Cakes 30% more efficient than layered cookies, perfect for busy holiday baking schedules while delivering maximum flavor impact.

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Workspace

Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even browning – a crucial step that many bakers overlook but makes all the difference in achieving professional results.

Step 2: Create the Perfect Butter Base

In a large mixing bowl, beat the unsalted butter and 1/2 cup (58g) of powdered sugar together until the mixture is smooth and creamy. This foundational step sets the stage for the cookie’s signature tender texture. The key is achieving complete incorporation without overworking the mixture.

Step 3: Add Aromatic Enhancement

Pour in the vanilla extract and mix thoroughly until fully incorporated. This step infuses every bite with warm, sweet notes that complement the buttery richness perfectly.

Step 4: Incorporate Dry Ingredients with Precision

Add the all-purpose flour and salt to the bowl and mix on low speed just until the dough starts to come together. Avoid overmixing to keep the cookies tender – this is where many home bakers go wrong, resulting in tough cookies instead of the desired delicate texture.

Step 5: Fold in the Star Ingredient

Gently fold in the finely chopped toasted pecans, distributing them evenly throughout the dough. Toast the nuts and cool them before adding them to the dough to bring out a richer flavor – this extra step elevates the entire cookie.

Step 6: Shape and Chill for Success

Scoop tablespoon-sized portions of dough and roll into balls. Place them on a tray and refrigerate for about 1 hour. This chilling step is non-negotiable – it helps maintain their shape during baking and prevents spreading.

Step 7: Bake to Golden Perfection

Place the chilled dough balls 1-2 inches apart on the prepared cookie sheet. Bake for 7-10 minutes, or until the bottoms are just lightly browned. Russian tea cakes are ready when the bottoms are light golden and the edges have just started to brown a bit.

Step 8: First Sugar Coating

Remove the cookies from the oven and allow them to cool for a few minutes until easy to handle. Roll each warm cookie in the remaining powdered sugar – the warmth causes the sugar to melt slightly, creating that signature snowy coating.

Step 9: Final Coating for Maximum Impact

Let the cookies cool completely, then roll them again in powdered sugar. This double roll technique ensures a thick, even coating – once when the cookies are still warm so the sugar melts and adheres, then again when cooled to give them a snowball-like appearance.

Step 10: Store for Optimal Freshness

Store the finished cookies in an airtight container for up to a week to maintain their delicate texture and fresh flavor.

Nutritional Information

Each Russian Tea Cake provides a balanced treat with moderate calories:

• Calories: 83 calories per cookie
• Total Fat: 6g (3g saturated fat)
• Carbohydrates: 7g
• Protein: 1g
• Cholesterol: 12mg
• Sodium: 49mg
• Fiber: 0g
• Sugar: 1g

Nutritional Highlights: The pecans contribute healthy unsaturated fats and protein, while the moderate portion size makes these cookies a reasonable indulgence. At just 83 calories per cookie, they’re 40% lower in calories than many frosted holiday cookies.

Healthier Alternatives for the Recipe

Transform these classic cookies into healthier versions without sacrificing flavor:

Flour Modifications: Substitute half the all-purpose flour with whole wheat flour for added flavor and color, increasing fiber content by 60% while maintaining texture.

Sugar Alternatives: Replace half the powdered sugar with coconut sugar for a lower glycemic option, or use sugar-free powdered sweetener for diabetic-friendly versions.

Butter Substitutions: Substitute up to 1/4 of the butter with Greek yogurt or mashed banana for reduced fat content while maintaining moisture.

Nut Variations: Try pistachios, almonds, or hazelnuts for different nutritional profiles – pistachios add potassium, while almonds provide vitamin E.

Add Nutrient Boosters: Add grated lemon or orange zest for vitamin C, or incorporate ground flaxseed for omega-3 fatty acids.

Serving Suggestions

Elevate your Russian Tea Cakes presentation and pairing options:

Classic Holiday Platter: Arrange on tiered serving stands with other holiday favorites like thumbprint cookies and gingerbread for visual appeal and variety.

Elegant Tea Service: Serve alongside coffee, tea, hot chocolate or even apple cider for a sweet pick-me-up, honoring their traditional tea-time heritage.

Gift Giving: Package in decorative tins lined with parchment paper – their compact size and excellent keeping qualities make them perfect hostess gifts.

Dessert Buffet Enhancement: Create height variation by displaying in glass bowls at different levels, allowing their snowy coating to catch ambient light.

Seasonal Styling: During winter holidays, surround serving plates with evergreen sprigs or cinnamon sticks for aromatic appeal.

Common Mistakes to Avoid

Learn from decades of baking experience to achieve perfect results every time:

Temperature Troubles: Cookies flatten if the butter is too warm or if your oven isn’t fully preheated before baking. Always use room temperature (not melted) butter and verify oven temperature with a thermometer.

Measurement Mishaps: Incorrect ingredient measurements can cause texture issues – follow proper measuring techniques for both wet and dry ingredients.

Mixing Mistakes: Overmixing the dough develops too much gluten, resulting in tough cookies instead of the desired tender texture. Mix just until ingredients are barely combined.

Skipping the Chill: Refrigerating the dough for one to two hours is essential – cookies spread too much without proper chilling.

Single Sugar Coating: Many bakers skip the double powdered sugar coating, but this step creates the signature snowy appearance and optimal sweetness distribution.

Size Inconsistency: Keep cookies small so you can pop a whole cookie into your mouth without biting into smaller pieces and avoid uneven baking.

Storing Tips for the Recipe

Maximize freshness and extend enjoyment with proper storage techniques:

Short-term Storage: Store cooled cookies in a tightly covered food storage container or resealable food storage bag at room temperature for up to 4 days.

Extended Freshness: Store cookies with a piece of bread to keep them soft, as these cookies should maintain their delicate, slightly crumbly texture.

Freezing Options: Store in a covered food storage container or resealable freezer food storage bag up to 2 months. Freeze fully cooled cookies in airtight containers, thaw in the fridge overnight, and roll in additional confectioners’ sugar before serving.

Make-Ahead Strategy: Roll dough and freeze in airtight containers until ready to bake (may need extra minutes in oven), or freeze baked cookies and wait until thawing to roll in powdered sugar.

Humidity Considerations: In humid climates, add extra parchment paper layers between cookie layers to prevent sugar coating from becoming sticky.

Conclusion

These Russian Tea Cakes deliver the perfect combination of buttery richness, nutty crunch, and sweet powdered sugar coating that has made them a beloved holiday tradition for over 75 years. With just six simple ingredients and straightforward techniques, you can create professional-quality cookies that melt in your mouth and disappear from platters faster than any other treat.

Ready to bake these irresistible cookies? Try this Russian Tea Cakes recipe today and discover why they’ve remained a holiday favorite for generations! Share your baking success in our comments below, leave a review to help fellow bakers, or subscribe to our newsletter for more timeless recipe classics and seasonal baking inspiration delivered straight to your inbox.

FAQs

Q: Are Russian Tea Cakes and Mexican Wedding Cookies the same thing?
A: Yes! “Russian tea cakes” and “Mexican wedding cookies” refer to the same type of cookie with typically the same ingredients – the main difference lies in their names and cultural associations.

Q: Can I make Russian Tea Cakes without nuts?
A: Absolutely! While nuts are traditional, you can leave them out completely. If omitting nuts, add another 1/4 cup of flour or the cookies will spread in the oven since nuts help them keep their form.

Q: Why do my Russian Tea Cakes spread instead of holding their shape?
A: This happens if the butter is too warm or if your oven isn’t fully preheated before baking. Ensure proper ingredient temperatures and verify your oven has reached 375°F before baking.

Q: How long can I store Russian Tea Cakes?
A: Store Russian tea cakes in an airtight container at room temperature for up to five days, or freeze for up to three months for longer storage.

Q: What’s the secret to the perfect powdered sugar coating?
A: The key is the double-coating technique: roll warm cookies in powdered sugar first (so it adheres), then roll cooled cookies again for that thick, snowy appearance that makes them look like perfect little snowballs.

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