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

A stack of freshly baked russian tea cakes heavily coated in powdered sugar, sitting on a white plate near a window.
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Make these classic Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies. They are buttery, nutty, and have a delicate texture that melts in your mouth, perfect for holiday baking.

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 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, beat the softened butter and 1/2 cup of powdered sugar together until light and fluffy. Mix in the vanilla extract.
  3. Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined.
  4. Stir in the finely chopped nuts by hand. Do not overmix the dough.
  5. Roll the dough into small, uniform balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  6. Bake for 10 to 12 minutes, or until the bottoms are lightly golden brown. The tops should remain pale.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Once completely cool, place a generous amount of extra powdered sugar in a shallow bowl. Roll each cookie in the sugar until fully coated.
  9. For a thicker coating, roll the cookies a second time after the first layer of sugar has set slightly.

Notes

  • For the best melt-in-your-mouth texture, chill the dough for 30 minutes before rolling if your kitchen is warm.
  • Toast the nuts lightly before chopping them for a deeper flavor.
  • These cookies are excellent for Christmas cookie swaps and holiday cookie platters.

Nutrition

Find it online: https://cookingbyfelix.com/classic-melt-in-your-mouth-russian-tea-cakes/