Go Back

Classic Russian Tea Cakes (Snowball Cookies)

These classic buttery and nutty cookies, often called Snowball Cookies, are easy to make and rolled twice in powdered sugar to achieve their characteristic snowy coating. Perfect for the holidays or any time of year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 48 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened (2 sticks)
  • ½ cup powdered sugar plus extra for rolling
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup pecans or walnuts finely chopped

Equipment

  • Large Mixing Bowl
  • Electric Mixer (handheld or stand)
  • Baking Sheet
  • Wire rack

Method
 

Making the Dough
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
  2. In a large mixing bowl, use an electric mixer to cream together the softened butter and the ½ cup of powdered sugar until the mixture is light and fluffy. Beat in the vanilla extract until fully incorporated.
  3. In a separate medium bowl, whisk together the all-purpose flour and salt.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
  5. Stir in the chopped pecans or walnuts by hand using a wooden spoon or spatula until they are evenly distributed throughout the dough.
  6. Roll the dough into small balls, approximately 1 inch in diameter (about the size of a small walnut). Place the balls 1 to 2 inches apart on the prepared baking sheets.
Baking and Rolling
  1. Bake for 12 to 15 minutes, or until the bottoms are lightly golden brown. The cookies should remain pale and delicate on top.
  2. Remove the cookies from the oven and let them cool on the baking sheets for 2 to 3 minutes. This allows them to firm up slightly before handling.
  3. First Roll: While the cookies are still warm, gently roll each cookie in a bowl filled with extra powdered sugar until completely coated. Place them on a wire rack to finish cooling completely.
  4. Second Roll: Once the cookies are completely cooled (about 15-20 minutes), roll them in powdered sugar a second time. This step is essential for creating the thick, snowy coating characteristic of Russian Tea Cakes.
  5. Serve immediately, or store in an airtight container at room temperature for up to one week.

Notes

For a flavor variation, you can substitute the pecans or walnuts with ground almonds. Ensure your butter is truly softened (room temperature) for the best creamy dough texture. If the dough seems too soft to roll, chill it in the refrigerator for 15-20 minutes before shaping.