Russian Tea Cakes Recipe (Buttery Christmas Cookies)
These Russian Tea Cakes are buttery, melt-in-your-mouth cookies rolled in powdered sugar until they look like little snowballs! You might also know them as Russian tea cookies, Italian wedding cookies, or snowball cookies. They take just a handful of simple ingredients and about 15 minutes of hands-on time, which makes them a stress-free addition to your Christmas cookie platter, holiday cookie exchange, or any special occasion this time of year!
Russian Tea Cakes
Russian Tea Cakes are one of those classic cookies that show up on just about every holiday cookie tray… and for good reason! They’re soft, crumbly, buttery cookies with a little crunch from the pecans and a sweet snowy coating on the outside.
Nobody seems to know exactly where they started, but most people trace them back to Eastern Europe, where buttery nut cookies were served alongside hot tea. Over the years, they traveled all over the world and picked up a new name almost everywhere they landed (which is why you’ll see them called snowball cookies, pecan puffs, and Russian tea cake cookies, just to name a few).
They’re also very similar to my Mexican Wedding Cookies and Homemade Pecan Sandies, so be sure to check those out too!
I love recipes like this one during the holiday season. With a large family, Christmas time at our house has always been busy, so a cookie that comes together in one large mixing bowl with simple pantry ingredients is my kind of recipe!
Why You’ll Love This Recipe
They only take a handful of ingredients. You probably already have everything you need in your pantry right now, so there’s no special trip to the store. That makes them a great last-minute cookie for a party or a cookie exchange.
You can make them ahead. The dough only chills for 30 minutes, and the baked cookies stay fresh in an airtight container for several days. I love being able to get a batch done early so I’m not baking everything the night before.
They’re so pretty on a platter. That powdered sugar coating makes them look like little snowballs, and they dress up a Christmas cookie platter or a wedding dessert table without any decorating at all. They’re one of my favorite Christmas cookies to share!
Tools Needed
- Large mixing bowl
- Stand mixer or hand mixer (I use my Bosch, but any electric mixer works great)
- Rubber spatula
- Baking sheet
- Parchment paper
- Non-stick baking spray
- Cookie scoop (optional, but a small one makes even 1-inch balls so easy)
- Food processor (optional, for chopping the pecans)
- Cooling rack (optional)
- Gallon-size Ziploc bag (optional, for coating the cookies)
- Airtight container for storing
Ingredients
Here’s everything you’ll need for these buttery cookies.
- Salted butter – softened to room temperature. Unsalted butter works too; just add a pinch of salt with the flour.
- Granulated sugar
- Water – just a little bit goes in with the butter and sugar.
- Vanilla extract – you can swap part of it for almond extract for a different flavor.
- All-purpose flour
- Chopped pecans – or use your favorite nut. Walnuts and almonds both work.
- Powdered sugar – also called confectioners’ sugar, for rolling the cookies.
Find the full recipe with ingredient measurements in the recipe card below.
How to Make Russian Tea Cakes
These come together really quickly, and the hardest part is waiting for them to cool!
- Preheat. Heat oven to 325°F.
- Cream the butter. In a large bowl, use a stand mixer or hand mixer on medium speed to cream butter, granulated sugar, and water until light and fluffy. Beat in the vanilla extract.
- Add the dry ingredients. Turn the mixer to low speed (or switch to a spatula) and fold in the flour and pecans until everything is thoroughly mixed. The cookie dough will look a little crumbly, but it should hold together when you press it.
- Prep the baking sheet. Line a baking sheet with parchment paper and give it a light spray of non-stick baking spray. You’ll see some recipes use an ungreased cookie sheet, and that works too, but I like the parchment for easy cleanup.
- Shape the cookies. Use a small cookie scoop or your hands to roll the dough into 1-inch balls. Place dough balls about 2 inches apart on the sheet tray.
- Chill. Pop the tray in the refrigerator for 30 minutes so the little balls can chill and set. This helps them hold their round shape in the oven.
- Bake. Bake cookies for 18-22 minutes, or until they’re lightly golden. Keep an eye on them toward the end of the baking time so they don’t get too golden brown.
- Cool. Let the cookies cool to room temperature right on the sheet tray – no wire rack needed. Hot cookies are fragile, so try not to move them around too much while they’re warm.
- Coat in powdered sugar. Roll each cookie in powdered sugar until it’s evenly coated… and enjoy!
Pro Tips
- Low and slow. Lots of Russian tea cakes recipes bake in a hotter oven for 12-15 minutes, but this one bakes at 325 degrees for a little longer. That gives you evenly baked, lightly golden cookies with that soft, crumbly texture.
- Shake instead of roll. Pour the powdered sugar into a gallon-size Ziploc bag, add a handful of cookies, and gently shake to coat them all at once.
- Double coat for extra snow. You can roll the warm cookies in powdered sugar right out of the oven. When you do, roll them a second time after they’ve cooled down completely for a thick, pretty coating.
- Chop the pecans finely. Smaller pieces help the dough balls hold together. A few quick pulses in a food processor works great.
- Use a cookie scoop. Same-size cookies bake evenly, so you won’t have a few overbaked ones on the tray.
- Don’t skip the chill. Chilled dough keeps the cookies from spreading in the oven.
Variations
- Try a different nut. Walnuts or almonds work in place of pecans, so use your favorite nut.
- Add almond extract. Swap half of the vanilla for almond extract for a sweet, bakery-style flavor.
- Stir in chocolate chips. Add a handful of mini chocolate chips along with the pecans.
- Spice up the coating. Mix a little cinnamon into the powdered sugar for a cozy twist.
- Make them nut-free. Leave out the pecans and you’ll have a simple buttery shortbread cookie.
Serving Suggestions
These are so good with a cup of hot tea, coffee, or hot cocoa. They’re a must on a Christmas cookie platter next to sugar cookies, fudge, and peanut butter balls, and they’re always a hit on a wedding or bridal shower dessert table. They also make a sweet homemade gift packed in a cookie tin!
Storage Instructions
Store the cookies in an airtight container at room temperature. They stay good for about 3-5 days. To freeze, store them in a freezer-safe container for up to 3 months, then let them thaw and give them a fresh roll in powdered sugar before serving.
FAQ
Are Russian tea cakes the same as snowball cookies? Yes! Russian tea cakes, snowball cookies, Italian wedding cookies, and pecan puffs are all very similar buttery nut cookies rolled in powdered sugar. The name just depends on where you grew up and slight variations of this delicious recipe.
Why didn’t my powdered sugar stick? Warm cookies soak up the first layer of sugar, so it can seem to disappear. Give them a second roll once they’ve cooled completely and the coating will stay nice and white.
Can I make the cookie dough ahead of time? Absolutely. Wrap the dough well and keep it in the refrigerator for a day or two, then roll and bake when you’re ready.
Do I have to use pecans? Not at all. Walnuts and almonds work great, or you can leave the nuts out completely for a simple shortbread cookie.
Can I use unsalted butter? Yes, just add a pinch of salt along with the flour so the cookies don’t taste flat.
Why are my cookies falling apart? They’re very tender while they’re hot, so let them cool on the sheet tray before you move them. Chopping the pecans finely also helps the cookies hold together.
These buttery little cookies are such a sweet way to celebrate the holiday season, and they’re simple enough to make on a busy weeknight. Make them your own with a different nut or a splash of almond extract, and I’d love to hear how they turn out for you. Happy baking!
Tried this recipe? Please take a moment to leave a comment and a star rating… it helps me grow my blog, and I’d be so grateful!
More Christmas & Cookie Recipes
Russian Tea Cakes Recipe (Buttery Christmas Cookies)
Description
These classic Russian Tea Cakes are buttery, crumbly pecan cookies rolled in powdered sugar until they look like little snowballs. They’re a must for your Christmas cookie platter!
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1/3 cup granulated sugar
- 2 tsp water
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, chopped
- 1/2 to 1 cup powdered sugar, for coating
Instructions
- Add the butter, granulated sugar, and water to a large mixing bowl and beat until light and fluffy. Mix in the vanilla extract.
- Add the flour and pecans, then fold them into the butter mixture until everything is fully combined.
- Cover a sheet tray with parchment paper and give it a light coat of non-stick baking spray.
- Roll the dough into 1-inch balls and arrange them on the prepared tray, leaving about 2 inches between each one. Chill in the refrigerator for 30 minutes so the dough can set.
- Heat the oven to 325 degrees Fahrenheit. Bake the chilled cookies for 18-22 minutes, until they’re lightly golden. Take them out and let them cool to room temperature right on the sheet tray.
- Once they’ve cooled, roll the cookies in powdered sugar until they’re evenly coated.
- Serve and enjoy!
Notes
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Keep the cookies in an airtight container, where they’ll stay fresh for 3-5 days.
-
To coat a whole batch at once, add the powdered sugar and cookies to a gallon-size Ziploc bag and give it a gentle shake.
-
The cookies can also be rolled in powdered sugar while they’re still hot from the oven. For the best coating, give them a second roll once they’ve cooled completely.
Nutrition
- Serving Size: 2 cookies
- Calories: 248
- Sugar: 10.6 g
- Sodium: 73.8 mg
- Fat: 14.2 g
- Carbohydrates: 26.1 g
- Fiber: 2 g
- Protein: 6.2 g
- Cholesterol: 0 mg
