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Classic Melt-in-Your-Mouth Russian Tea Cakes Recipe

A stack of freshly baked russian tea cakes heavily dusted with powdered sugar on a white plate.
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Make these easy, buttery Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies. They feature chopped nuts and a generous coating of powdered sugar for a classic holiday treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 teaspoon salt

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 powdered sugar until light and fluffy.
  3. Beat in the vanilla extract.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  5. Stir in the finely chopped nuts.
  6. Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving about 1 inch between each cookie.
  7. Bake for 10 to 12 minutes, or until the edges are barely set and very light golden. Do not overbake; the cookies should remain pale.
  8. Remove from the oven and let cool on the baking sheet for 5 minutes.
  9. While the cookies are still warm, roll them gently in the extra powdered sugar until fully coated.
  10. Let the cookies cool completely on a wire rack. Once cool, roll them a second time in powdered sugar for a thick, snowy finish.

Notes

  • For the best melt-in-your-mouth texture, chill the dough for 30 minutes before rolling if your kitchen is warm.
  • You can substitute pecans with walnuts or almonds, depending on your preference for nutty dessert recipes.
  • These cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://mdlatdmm.com/russian-tea-cakes-recipe-melt-mouth-cookies/