Mom’s Russian Tea Cookies are a timeless classic, featuring a buttery, nutty flavor and a delicate, crumbly texture. These powdered sugar-dusted cookies are often enjoyed during the holidays but are perfect for any occasion. Sometimes called Mexican Wedding Cookies or Snowball Cookies, they’re easy to make and absolutely delicious with a cup of tea or coffee.
Why You’ll Love This Recipe
- Simple Ingredients: Made with basic pantry staples.
- Melt-in-Your-Mouth Texture: Buttery, crumbly, and light.
- Perfect for Holidays: A favorite for Christmas and special occasions.
- Nutty and Sweet: A delicate balance of crunch and sweetness.
- Great for Gifting: These cookies store well and make wonderful homemade gifts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Chopped nuts (walnuts or pecans)
- Salt (optional)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, beat the butter and ½ cup powdered sugar until light and fluffy.
- Add Vanilla & Dry Ingredients: Mix in the vanilla extract, then gradually add flour and salt. Stir in the chopped nuts.
- Shape the Cookies: Roll the dough into small 1-inch balls and place them on the baking sheet.
- Bake: Bake for 12-15 minutes or until the bottoms are lightly golden.
- Coat with Sugar: While warm, roll the cookies in powdered sugar. Let them cool completely and roll them again for a snowy finish.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
Variations
- Chocolate Version: Add mini chocolate chips for a chocolatey twist.
- Cinnamon Spice: Mix a pinch of cinnamon into the powdered sugar.
- Citrus Infusion: Add orange or lemon zest for a bright flavor.
- Almond Joy Style: Use almonds and roll in coconut flakes before the final sugar coat.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to one week.
- Refrigeration: Keeps fresh in the fridge for up to two weeks.
- Freezing: Freeze in an airtight container for up to three months.
- Reheating: No need to reheat—just let frozen cookies thaw before serving.
FAQs
Why are my cookies too crumbly?
They are meant to be crumbly but should hold together. If too dry, add a teaspoon of milk.
Can I use a different type of nut?
Yes, pecans, walnuts, almonds, or hazelnuts all work well.
Why do I roll them in powdered sugar twice?
The first coating sticks while the cookies are warm, and the second gives them a perfect snowy look.
Can I make these ahead of time?
Yes! They store well, making them perfect for prepping in advance.
Can I use salted butter instead of unsalted?
Yes, just omit any additional salt from the recipe.
What’s the best way to chop the nuts?
A food processor works well, but you can also chop them finely with a knife.
How do I make them extra soft?
Whipping the butter and sugar well helps create a lighter texture.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just as well for this recipe.
Can I add an extract other than vanilla?
Absolutely! Almond extract is a great alternative.
Are these cookies supposed to be soft or crunchy?
They should be slightly crisp on the outside but tender and crumbly inside.
Conclusion
Mom’s Russian Tea Cookies are a beloved classic, perfect for holiday celebrations or everyday indulgence. With their melt-in-your-mouth texture and nutty sweetness, they’re sure to become a family favorite. Enjoy them with tea, coffee, or just as a delightful snack!
Print
Mom’s Russian Tea Cookies
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Russian, Holiday Treats
Description
Also known as Snowball Cookies or Mexican Wedding Cookies, these Russian Tea Cookies are delicate, buttery, and filled with finely chopped nuts. Rolled in powdered sugar, they have a melt-in-your-mouth texture that makes them a favorite for the holidays—or any time of year!
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (90 g) finely chopped pecans or walnuts
Instructions
1. Prepare the Dough
- In a large bowl, beat the butter and powdered sugar until light and creamy (about 2 minutes).
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped nuts until evenly distributed.
- Cover the dough and chill for 30 minutes.
2. Shape & Bake
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them about 1 inch apart on the baking sheet.
- Bake for 12-15 minutes, or until the cookies are set and lightly golden on the bottom.
3. Coat in Powdered Sugar
- Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
- Let them cool completely, then roll again in powdered sugar for a perfect snowball effect.
Notes
Extra nutty? Lightly toast the nuts before adding them for a richer flavor. Gluten-free? Swap the flour for a 1:1 gluten-free flour blend. Storage: Keep in an airtight container for up to 1 week, or freeze for up to 3 months.