Amazing russian tea cakes in 12 easy steps

If you are looking for that one cookie that disappears the second you put it on a platter, you’ve found your champion. We’re talking about cookies so tender they practically dissolve the moment they hit your tongue—the ones my grandmother used to make that we now call russian tea cakes. Honestly, these buttery, nutty little morsels are my favorite thing to bake when the holidays roll around, but they are perfect any time you are craving a classic comfort treat.

I’ve taken the cherished notes from my grandmother’s kitchen, ensuring these recipes are simple and tested perfectly for your own busy life. They deliver that amazing, melt-in-your-mouth texture every single time. They go by so many names, too—Snowball Cookies, Pecan Dreams—but they are always spectacular.

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If you want to see more of my family favorites, check out my full collection of dessert recipes. I promise you’ll find something you love!

Why These are the Best russian tea cakes Recipe You Will Make

Trust me when I say these russian tea cakes are the ones you need to keep forever. They tick every box: they are incredibly simple to put together, and the texture is just divine. After all, what’s better than a cookie that delivers pure buttery flavor?

• They give you that coveted melt-in-your-mouth cookies feeling thanks to the rich butter content.
• You can call them Mexican Wedding Cookies, Snowballs, or Pecan Dreams—they still taste like pure magic.
• They’re simple enough for just a casual afternoon treat, but they make an incredible impression as one of your go-to Holiday Baking Ideas.

Perfectly Buttery Nut Cookies Texture

The secret to that delicate crumb lies entirely in the butter. We use good quality, softened butter, and we cream it properly. That’s what dissolves in your mouth! It’s that perfect combination of rich butter and finely chopped pecans or walnuts that makes these buttery nut cookies so comforting.

Simple Steps for Classic russian tea cakes

You don’t need a million steps or fancy equipment for this one. We are keeping things straightforward here in my kitchen. It’s close to a one-bowl effort, which is why they come together so fast, leaving more time for drinking tea while they cool!

Gathering Ingredients for Your russian tea cakes

Okay, let’s talk ingredients. This is the best part about these russian tea cakes—you probably have most of this stuff in your pantry right now! It’s just a handful of simple items that come together miraculously. I’ve listed exactly what you need below. Make sure your butter is good and softened, that’s important for the creaming step later on!

We are using pecans today, but if you prefer walnuts, just swap them out. The important thing is that they are chopped finely so they blend into the dough nicely, rather than sticking out in big chunks.

• 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

Honestly, when you look at that list, doesn’t it look easy? Just gather these six things, and tomorrow you’ll have a whole batch of melt-in-your-mouth goodness ready to go!

Step-by-Step Instructions for Perfect russian tea cakes

Alright, let’s get baking! These instructions are straightforward, but pay attention to a couple of spots—that’s where the magic that makes them melt in your mouth happens. We want these to turn out beautifully pale and delicate, not dark brown like a chocolate chip cookie. If you want to see how I make a lovely glaze for other treats, check out my post on cinnamon swirl apple bread!

First things first: get that oven hot! We’re preheating to 350°F (175°C) right now, and line those baking sheets with parchment paper. That parchment paper is my secret weapon for easy cleanup, especially with sticky powdered sugar cookies like these.

Mixing the Buttery Dough for russian tea cakes

This is where we build that melt-in-your-mouth texture. Grab your big mixing bowl and the softened butter and the half-cup of sugar. You need to beat this until it’s truly light and fluffy. I mean it—get some air in there! It shouldn’t look grainy anymore; it should look creamy and pale yellow. Then, mix in your vanilla.

Next, slowly add in your flour and salt. Don’t rush this part, but also don’t mix once that flour streaks disappear! Once the flour is *just* incorporated, fold in those finely chopped nuts. My little piece of advice here is this: the dough will seem stiff, almost crumbly, but that’s perfect. If it feels too loose or sticky, don’t panic—just pop it covered into the fridge for about 30 minutes. That slight chill makes rolling these russian tea cakes so much easier!

Baking and Cooling russian tea cakes

Now, roll the dough into small, 1-inch balls, leaving about an inch space between them on the sheet. We like them small so they look extra snowy when they’re done! Bake them for only 12 to 15 minutes. Honestly, check them at 12 minutes. The goal is for the edges to look barely golden. If they get too brown, they will lose that delicate texture we worked so hard to achieve.

When they come out, leave them on that hot baking sheet for about 5 minutes. This allows them to set up just enough so they don’t fall apart when you move them. Then, gently transfer them to a wire rack to cool completely. And I mean *completely* cool. If you try to coat them warm, the sugar will melt into an ugly, sticky mess instead of that beautiful snowy coating.

Achieving the Signature Powdered Sugar Coating on russian tea cakes

This step is crucial for the final look! Once those cookies are stone-cold, pour a generous amount of powdered sugar into a shallow dish. This cookie needs a good, heavy blanket of sugar.

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Roll the first cookie over until it’s fully covered. Don’t be shy! Then, set it on a clean sheet of parchment paper to dry for about 10 minutes to let that first layer set up a bit. For that thick, classic snowball look, roll them *one more time* in the sugar. That double-coat turns them into perfect little snowballs. Shake off the excess and admire your handiwork!

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Tips for Making the Ultimate Melt in your mouth cookies russian tea cakes

Even though these russian tea cakes are so incredibly easy, there are a couple of little insider secrets I learned standing next to my grandmother that really elevate them from ‘good’ to ‘the best melt in your mouth cookies’ you’ve ever had. It’s all about managing those ingredients!

First, let’s talk heat. If you live somewhere where your kitchen gets warm quickly, or if it’s summer, do not skip chilling the dough! I mentioned this quickly above, but I wanted to emphasize it here. If the dough is too soft when you try to roll those balls, they just end up smearing and baking flat, and you lose that cute, round shape. Cover the bowl and pop it in the fridge for about 30 minutes. It firms up perfectly, making rolling a total breeze.

Next up, the nuts. If you’re making these Pecan Tea Cakes, please, please toast your nuts lightly beforehand. You don’t need to cook them, just spread those pecans (or walnuts) on a small baking sheet and pop them in the warm oven for about five minutes while you’re prepping everything else. Toasting them really deepens that earthy, nutty flavor. It makes a surprising difference!

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If you want to try other side dishes while you have the oven on, check out how I get my sweet potatoes crispy! It’s amazing what a little oven time can do.

Finally, remember butter temperature. If your butter melts instead of just softening, you lose all the air pockets you beat into it during that first creaming step. That air is what helps the cookie gently puff and then melt away when you eat it. Softened means you can press a finger into it easily, but it shouldn’t look greasy at all!

Variations for russian tea cakes: Nuts and Flavor Swaps

While I think we nailed the perfect russian tea cakes recipe with pecans, one of the fun things about simple, classic recipes is how easy they are to tweak! These buttery little beauties are just begging for you to play around with them. This forms the basis for so many wonderful Classic Butter Cookie variations, you know?

If you just don’t have pecans on hand, don’t stop! Walnuts work exactly the same way. You can even swap them out entirely for finely chopped blanched almonds. Almonds give the cookies a slightly different, milder snap to the bite, but they are just as delicious dusted in sugar.

Now, for the spice addicts out there (like me sometimes!). If you want to give these a little something extra that surprises people later, try adding just a tiny pinch of spice to the dry ingredients when you mix in the flour. A whisper of ground nutmeg or even a tiny dash of cardamom gives them a cozy, unexpected warmth. You don’t want to overpower that wonderful buttery flavor, so remember: less is more when you’re adding flavor twists to these simple powdered sugar cookies.

Just think about it—a tiny change like that and suddenly you have a totally new cookie for your next holiday batch!

Serving Suggestions for russian tea cakes and Tea Time Sweets

Now that you have these incredible, delicate russian tea cakes, you need the perfect moment to enjoy them, right? Because they are so wonderfully delicate and rich, they really shine when paired with the right beverage. They absolutely earn their nickname as perfect Tea Time Sweets!

For me, nothing beats one of these buttery little clouds alongside a steaming mug of strong black coffee. The slight bitterness of the coffee really cuts through the richness of the butter and the sweetness of that heavy powdered sugar coating. It’s a perfect balance, seriously.

If coffee isn’t your thing, a robust, hot black tea, maybe an Earl Grey or an English Breakfast blend, is equally fantastic. The warmth of the tea contrasts so nicely with the cool sweetness of the cookie!

If you are looking for something a little stronger for an evening bite, you could even try making an Irish Coffee with my special recipe—you can see how I make a classic hot Irish coffee here! It pairs surprisingly well with the nutty flavor of the tea cakes.

And of course, these are absolute showstoppers on any holiday platter. They look so festive piled high on a plate, especially next to something slightly darker like a chocolate shortbread. If you are getting ready for Cookie Swap Favorites, make sure you bag these up nicely. They are always the first cookie to disappear!

Storage and Make-Ahead Tips for russian tea cakes

One of the biggest wins with these russian tea cakes is honestly how well they keep! You never have to worry about making them the day of your party. In fact, I think they get even better with a little rest time. That powdery coating absorbs just a bit more of the buttery flavor overnight.

When you store them, make sure they are in an airtight container. I usually line the bottom of the container with a sheet of parchment paper, place a single layer of cookies down, then place another sheet of parchment on top before adding the next layer. This keeps them from sticking together, which is vital since they are covered in loose sugar.

You can easily keep these beauties fresh at room temperature for about a week. However, if you are looking ahead for big events, these are fantastic make-ahead marvels for your Holiday Cookie Recipes arsenal. You can absolutely freeze them!

If you want to freeze the baked cookies (already coated in sugar), just make sure they are completely cooled first, seal them tightly in a freezer bag—squeeze out as much air as you can! They hold up beautifully for a couple of months. When you want to serve them, just pull them out onto the counter about an hour before you need them. No fridge required!

You can also freeze the raw dough. Roll the balls like normal, place them on a freezer-safe tray, and freeze until they are solid little rocks. Then, transfer the frozen balls into a sealed freezer bag. When you’re ready to bake, just place them right on the baking sheet and add about three or four extra minutes to that baking time. It’s perfect for getting ahead of the rush!

Frequently Asked Questions about mexican wedding cookies

Since these russian tea cakes have so many names floating around—Snowballs, Wedding Cookies—I get asked the same few questions all the time. It’s smart to ask before you bust out the mixer! If I didn’t cover something important for you, please don’t hesitate to reach out through my contact page!

Are russian tea cakes the same as Mexican Wedding Cookies?

Oh, yes, pretty much! I consider them to be spiritual twins. In my family, we stick to russian tea cakes or Snowball Cookies, but if you see a recipe labeled Mexican Wedding Cookies, you are looking at the same formula: a melt-in-your-mouth, buttery, nutty base covered in powdered sugar. Sometimes one recipe calls for pecans and another calls for walnuts, or perhaps one uses a splash more vanilla. But for all intents and purposes? They are the same wonderful indulgence.

Can I make these russian tea cakes without nuts?

You certainly *can*, but I have to be honest with you—the nuts really do contribute a lot to that classic texture. They give the cookie structure and that signature flavor profile we love. If you absolutely must skip them, the cookie will be much softer, perhaps leaning towards being one giant Simple Dust Cookie that might crumble more easily. If you skip nuts, I highly recommend chilling the dough extra well before rolling to help maintain whatever shape you get!

How do I prevent my russian tea cakes from crumbling too much?

Crumbling is the ultimate battle with these melt-in-your-mouth wonders! If your cookies are falling apart too easily, it usually comes down to two things. First, check your butter temperature—if it was too melted, you won’t get the air incorporation needed for structure. Second, check if you mixed too much flour in too fast. Overmixing flour develops gluten when you don’t want it to, making the cookie tough, but if you under-mix the butter and sugar (not enough creaming), you lose the structure that holds the fat together. We want that perfect balance so they are tender but hold their shape when rolled in sugar!

Estimated Nutritional Data for russian tea cakes

I know many of you are curious about the details of what we’re serving up in our kitchens! Here is the estimated nutritional breakdown for a single one of these glorious russian tea cakes, based on the ingredients I listed above. Keep in mind that because we’re using butter and nuts, these are rich treats, best enjoyed in moderation with true enjoyment!

Remember, this data is just an estimate, meaning the exact count can shift based on the brand of butter or the exact amount of powdered sugar you manage to load onto each cookie!

• Serving Size: 1 cookie
• Calories: 110
• Fat: 7g
• Carbohydrates: 11g
• Sugar: 6g
• Protein: 1g

I always recommend looking at this as a list of ingredients that bring joy rather than a strict tracker. If you’d like to check out some of my quicker weekday options, maybe see what I’m making when I don’t have time for baking, you can always peek at my other recipes, though I doubt any of them bring the same joy as these cookies!

Estimated Nutritional Data for russian tea cakes

I know many of you are curious about the details of what we’re serving up in our kitchens! Here is the estimated nutritional breakdown for a single one of these glorious russian tea cakes, based on the ingredients I listed above. Keep in mind that because we’re using butter and nuts, these are rich treats, best enjoyed in moderation with true enjoyment!

Remember, this data is just an estimate, meaning the exact count can shift based on the brand of butter or the exact amount of powdered sugar you manage to load onto each cookie! For more about how I manage this site, you can always check out my official privacy policy.

• Serving Size: 1 cookie
• Calories: 110
• Fat: 7g
• Carbohydrates: 11g
• Sugar: 6g
• Protein: 1g

But honestly, when I look at this list, I just see one glorious, buttery cookie. If you want to see how I make quicker weekday meals for when I don’t have time for baking, well, you know where to look! For now, I hope you’re heading to the kitchen to start mixing up a batch of these melt-in-your-mouth beauties!

Classic Buttery Pecan Russian Tea Cakes (Snowball Cookies)

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Make these classic, buttery Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies. They feature toasted pecans and melt-in-your-mouth texture, finished with a heavy coating of powdered sugar.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Yield: About 3 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 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

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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. Beat in the vanilla extract.
3. Gradually mix in the flour and salt until just combined. Stir in the chopped nuts. The dough will be stiff.
4. Roll the dough into small, 1-inch balls. Place them 1 inch apart on the prepared baking sheets.
5. Bake for 12 to 15 minutes, or until the edges are lightly golden. Do not overbake; the centers 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 bowl. 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 layer 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 your nuts lightly before chopping them to deepen their flavor.
• If you are looking for alternatives to traditional baking, consider how this recipe compares to options from best meal delivery services for quick weeknight meals.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 6
• Sodium: 25
• Fat: 7
• Saturated Fat: 4
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 11
• Fiber: 0
• Protein: 1
• Cholesterol: 15