Russian Tea Cakes are tender and buttery on the inside, studded with crunchy walnuts and rolled in powdered sugar. They dissolve in your mouth and you won’t be able to stop at just one.

This is also one of the easiest cookie recipes. We have perfected it over the years. Read on to learn the KEY to making the best Russian Tea Cakes.

Russian tea cakes cookies served in a mug

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Russian tea cakes are one of our favorite Christmas cookies and a staple of holiday cookie platters, right up there with classic Sugar Cookies. Just like our Almond Snowball Cookies, these look like adorable little snowballs.

What are Russian Tea Cakes?

Russian Tea Cakes are also known as Mexican Wedding Cakes or Snowball Cookies. The cookie dough contains nuts, usually walnuts or pecans which gives the cookies a nutty flavor and slight crunch.

The butter in the cookie dough makes the cookies tender and powdery and they almost dissolve in your mouth. The cookies are rolled in powdered sugar twice to give them a white coating making them look like snowballs.

Center of a Russian tea cake cookie

Ingredients for Russian Tea Cakes

  • All-purpose flour – be sure the flour is measured correctly.
  • Unsalted butter – softened at room temperature. Gives the cookies a tender crumb. Forgot to soften your butter? See our tip to soften butter in 5 minutes.
  • Walnuts – toasting the walnuts until they are golden will give you the best tasting cookies. You can substitute with pecans or even pistachios. Powdered Sugar – also known as confectioners sugar. We add 1/2 cup to the batter and use more to roll the cookies.
  • Vanilla Extract – adds flavor. We love homemade vanilla extract for all of our baking.
  • Salt – balances the sweetness. Fine sea salt is our salt of choice.
Ingredients for making snowball cookies

The KEY to the Best Snowball Cookies

Toast the walnuts on a dry skillet over medium heat, tossing frequently for about 5 minutes or until nuts are lightly golden and fragrant then remove to a cutting board to cool and chop the nuts. Whether you are using walnuts or pecans, toasting the nuts will really bring out their best flavor and will make your cookies even better.

Pro Tip: Nuts can burn very quickly on a skillet. Never walk away from your skillet and be sure to toss them frequently. As soon as you can smell the aroma of the nuts, they are done toasting.

How to toast and chop nuts for snowball cookies

How to make Russian Tea Cakes

  1. Cream together butter, powdered sugar and vanilla until smooth.
  2. Add flour and salt and mix until combined and no streaks of flour remain. The mixture will be lumpy and not smooth.
  3. Add walnuts once they are cooled and chopped. Use a firm spatula to mix them in until well distributed in the dough.
  4. Shape into 1-inch balls (using a small cookie scoop makes portioning easy) and place them on a parchment or Silpat-lined baking sheet, keeping them at least an inch apart. Bake for 12 to 15 minutes, or until the edges are very lightly browned at the base.
  5. Roll hot cookies in powdered sugar and place on a cookie platter to cool completely to room temperature.
  6. Roll cooled cookies again in powdered sugar to get an even and generous coating of powdered sugar.
Step by step how to make Russian tea cakes cookies

How to tell when Tea Cakes are Done?

These cookies bake up quickly. They are done when the edges of the cookies are lightly golden in color with a golden base.

Baked Russian tea cakes and how to roll in powdered sugar

Make-Ahead

Storing at room temperature – Cookies may be stored up to 1 week in an airtight container.

To freeze Russian tea cakes – store in a freezer-safe lidded container or zip bag and freeze for up to 2 months. Thaw in the refrigerator and enjoy.

Russian tea cakes rolled in powdered sugar

Common Questions

Can I omit the nuts?

You don’t have to use nuts. You can leave them out completely or fill them with a surprise such as a few butterscotch chips (my son’s favorite). If omitting nuts, I suggest adding another 1/4 cup of flour or the cookies will spread in the oven since the nuts help them keep their form.

What is the difference between Mexican wedding cookies and Russian Tea Cakes?

They are essentially the same thing and the terms are used interchangeably. At Christmas time, they are referred to as snowball cookies.

Can I use whole wheat flour?

You can sub with half whole wheat flour if you prefer. It will add flavor and color to the center of the cookies.

Russian tea cakes served on a blue plate

More Christmas Cookies and Bars

Christmas baking is a nostalgic activity and a great time to make beautiful food memories. Explore all of our best Christmas Recipes Here and I’m sure you’ll find many new favorite cookies in this list.

This Tea Cakes recipe was first published in January 2010. It has been updated with new photos and we shared all of our best tips for richer flavor and texture.

Russian Tea Cakes Recipe

4.98 from 286 votes
Russian Tea Cakes cookies in mug
Russian tea cakes are buttery, tender, and studded with walnuts. These snowball cookies are easy to make, keep well, and are perfect for your Christmas Cookie Platter.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 36 cookies
  • 2 cups all-purpose flour
  • 1/2 lb unsalted butter, or 16 tbsp, at room temperature
  • 1 cup walnuts, toasted and coarsely chopped
  • ½ cup confectioners sugar, powdered sugar, plus 2 cups more for rolling cookies
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

Quick Prep:

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.
  • Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

How to Make Russian Tea Cakes:

  • In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.
  • Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.
  • Use a firm spatula to fold in the chopped nuts until evenly incorporated.
  • Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.
  • Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.
  • Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.

Notes

Please Note: Nutrition label is an estimate per cookie. This recipe makes about 36 cookies. 

Nutrition Per Serving

99kcal Calories7g Carbs1g Protein7g Fat3g Saturated Fat2g Polyunsaturated Fat2g Monounsaturated Fat1g Trans Fat14mg Cholesterol17mg Sodium23mg Potassium1g Fiber2g Sugar158IU Vitamin A1mg Vitamin C6mg Calcium1mg Iron
Nutrition Facts
Russian Tea Cakes Recipe
Amount per Serving
Calories
99
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
14
mg
5
%
Sodium
 
17
mg
1
%
Potassium
 
23
mg
1
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
158
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
6
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cookies, Dessert
Cuisine: American
Keyword: Mexican Wedding Cookies, Russian Tea Cakes, Snowball Cookies
Skill Level: Easy
Cost to Make: $
Calories: 99
Natasha's Kitchen Cookbook

4.98 from 286 votes (218 ratings without comment)

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Recipe Rating




Comments

  • Barbara Bowersox Koch
    February 2, 2025

    How do I keep my cookies in the round ball shape? Mine always bake flat. I follow exactly as instructed but they always flatten out.

    Reply

    • NatashasKitchen.com
      February 2, 2025

      Hi Barbara! This can happen if the butter is too warm, or if your oven isn’t fully preheated before you bake. Also- be sure to measure your ingredients correctly. I have a tutorial on How to Measure Ingredients (Wet and Dry) here.

      Reply

  • Olga
    January 5, 2025

    I made these cookies multiple times over the holidays and they turned out amazing! Love that they only take a few ingredients and are so easy to make!

    Reply

  • Maurya Sorter
    December 27, 2024

    Help! My cookies flattened- what did i do wrong?
    Thank you

    Reply

    • NatashasKitchen.com
      December 27, 2024

      Hi Maurya! Did you possibly use too much butter or make any changes to the recipe? It could also be that your butter was too warm. Make sure your oven is fully preheated before you start baking them as well. If not, the butter will start to melt before the cookies get a chance to set. I hope that helps.

      Reply

  • Stefanie Munzlinger
    December 23, 2024

    Made these and they turned out perfectly! I lowered the temp to 375, I also added 1 tbsp cornstarch to my dry ingredients. Thanks for the recipe, my Mom made these every year and I unfortunately didn’t get any of her recipes 😞.

    Reply

    • Natashas Kitchen
      December 23, 2024

      You’re welcome! I’m so happy you enjoyed it, Stefanie! I hope this recipe is close to what your mom made!

      Reply

  • Marge
    December 22, 2024

    I just made these and even though they were larger in size, they burned on the bottom long before 12 min.
    It may be my oven but they are still delicious, burned bottoms and all.
    I will definitely have to get an oven thermometer… my stove is pretty old.

    Reply

    • Natasha
      December 22, 2024

      Hi Marge, does your oven usually run hot? Also if it is a convection oven, you would want to reduce the temperature by 25 degrees F.

      Reply

  • Mary Anne Klein
    December 18, 2024

    Taste just like my Greek grandmother’s Kourabiedes. They delicious.

    Reply

  • Sandi
    December 17, 2024

    Excellent tips,thank you!
    (ps: I believe geography might answer the difference between Russian and Mexican cakes. It seems logical that Russians would more likely use walnuts while Mexicans would use pecans …?)

    Reply

    • Natashas Kitchen
      December 17, 2024

      You’re welcome! Thank you so much for sharing that with me.

      Reply

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