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Mom's Russian Tea Cakes Recipe

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Mom's Russian Tea Cakes are a classic American dessert featuring buttery, nutty cookies coated in powdered sugar. Also known as snowballs or wedding cookies, these tender, melt-in-your-mouth treats are perfect for holidays, celebrations, or anytime you want a sweet indulgence that’s easy to make and loved by all.

Ingredients

Cookie Dough

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (57g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (279g) all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup finely chopped nuts (pecans, walnuts, or almonds)

Coating

  • Powdered sugar for rolling and coating

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Make the dough: Using an electric mixer, cream together the softened butter, ½ cup powdered sugar, and vanilla extract until the mixture is light and fluffy. Gradually add the flour and salt, mixing just until the dough comes together. Stir in the finely chopped nuts evenly. If the dough feels too soft to handle, chill it in the refrigerator until firm enough to shape.
  3. Shape the cookies: Scoop out tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared cookie sheets, spacing them evenly to allow for slight spreading during baking.
  4. Bake the cookies: Bake the cookies in the preheated oven for 7-8 minutes, or until the bottoms are just beginning to brown slightly. Avoid overbaking to keep them tender inside.
  5. Coat with powdered sugar: Remove the cookies from the oven and let them cool for about a minute, just until you can handle them safely. Roll each warm cookie in a bowl of powdered sugar until fully coated, then transfer to a wire rack to cool completely.
  6. Optional second coating: Once the cookies have cooled, you may roll them in powdered sugar again for an extra snowy coating and sweeter finish.
  7. Storage tips: These Russian Tea Cakes store well and can be made up to 4 days in advance. They also freeze beautifully for longer storage. Just thaw before serving and re-roll in powdered sugar if desired.

Notes

  • Chilling the dough helps achieve a better shape and texture for the cookies.
  • Use your favorite nuts or a combination for different flavor variations.
  • Be careful not to overbake; the cookies should remain tender and crumbly.
  • Re-rolling the cooled cookies in powdered sugar gives them a beautiful, snowy appearance and extra sweetness.
  • These cookies freeze well and can be made ahead to save time during busy holidays.

Find it online: https://dishcooks.com/moms-russian-tea-cakes-recipe/