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Classic Russian Tea Cakes: Melt-in-Your-Mouth Butter Cookies

A tempting stack of freshly baked russian tea cakes heavily dusted with powdered sugar on a white plate.
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Make these classic Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies. They are buttery, nutty, and coated in powdered sugar for a melt-in-your-mouth texture perfect for holiday cookie exchanges.

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, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract until the mixture is light and fluffy.
  3. Gradually mix in the flour and salt until just combined. Stir in the chopped nuts. The dough will be soft.
  4. Roll the dough into small balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  5. Bake for 12 to 15 minutes, or until the bottoms are lightly golden. Do not overbake; the tops should remain pale.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Once completely cool, place a generous amount of powdered sugar in a shallow dish. Roll each cookie in the sugar until fully coated.
  8. For a thicker coating, roll the cookies a second time in powdered sugar after the first coating has set slightly.

Notes

  • For the best melt-in-your-mouth cookies, chill the dough for 30 minutes before rolling if your kitchen is warm.
  • Toast your pecans or walnuts lightly before chopping to deepen the nutty flavor in these butter cookies.
  • These cookies keep well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://miameal.com/russian-tea-cakes-easy-buttery-cookies/