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Classic Melt-in-Your-Mouth Russian Tea Cakes (Snowball Cookies)

A mound of freshly baked russian tea cakes heavily coated in powdered sugar, one cookie is broken open showing the crumb.
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Make these classic, buttery Russian Tea Cakes, also known as Mexican Wedding Cookies or Snowball Cookies. They feature toasted pecans and a delicate, crumbly texture coated in powdered sugar for a melt-in-your-mouth holiday favorite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar, plus 2 cups for coating
  • 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 and 1/2 cup powdered sugar together until light and fluffy. You can use a stand mixer or a hand mixer for this step.
  3. Beat in the vanilla extract.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Stir in the chopped nuts by hand. The dough will be soft.
  6. Roll the dough into small balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  7. Bake for 12 to 15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once the cookies are completely cool, place the remaining 2 cups of powdered sugar in a shallow dish.
  10. Roll each cooled cookie thoroughly in the powdered sugar until completely coated. For a thicker coating, you can roll them a second time after the first coating sets for a few minutes.
  11. Store these melt-in-your-mouth cookies in an airtight container.

Notes

  • For the best texture, make sure your butter is truly softened, not melted. This helps create the crumbly structure.
  • Toasting your nuts before chopping them deepens their flavor significantly. Spread them on a dry pan over medium heat for 5-7 minutes, stirring often, then let them cool before using.
  • If you want a very thick coating, wait 10 minutes after the first sugar roll, then roll them in the powdered sugar again.
  • These cookies freeze well before the final sugar coating. Roll them in sugar after thawing.

Nutrition

Find it online: https://tastethisplate.com/russian-tea-cakes-recipe-melt-in-mouth-cookies/