Description
These Russian Tea Cakes are buttery, tender, melt-in-your-mouth cookies coated in snowy powdered sugar. Also known as snowball cookies or Mexican wedding cookies, they feature a rich butter base, nutty crunch, and a signature double sugar coating that has made them a holiday classic for over 75 years.
Ingredients
Scale
- 1 cup (224g) unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 2 tsp vanilla extract
- 2 1/4 cups (293g) all-purpose flour
- 1/2 tsp salt
- 3/4 cup (85g) finely chopped nuts (toasted pecans recommended)
- 1 cup (115g) powdered sugar, for rolling
Instructions
- Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- Beat butter and 1/2 cup powdered sugar until smooth and creamy.
- Add vanilla extract and mix until incorporated.
- Mix in flour and salt just until dough comes together.
- Fold in finely chopped toasted pecans.
- Roll tablespoon-sized dough balls and chill for 1 hour.
- Bake for 7–10 minutes until bottoms are lightly golden.
- Roll warm cookies in powdered sugar.
- Cool completely, then roll again in powdered sugar for a snowy finish.
- Store in an airtight container for up to one week.
Notes
Chilling the dough prevents spreading. Toasting the nuts enhances flavor. Always double-roll in powdered sugar for the signature snowy coating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 1g
- Sodium: 49mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 12mg