Are you searching for the ultimate, iconic Christmas cookie? The kind of nostalgic, melt-in-your-mouth treat that is the absolute first to disappear from every holiday cookie platter, bake sale, and cookie exchange? This incredible, from-scratch Classic Russian Tea Cakes recipe is that perfect, timeless tradition. We’re talking a rich, buttery, and unbelievably tender shortbread cookie, loaded with finely chopped walnuts, and given that signature, thick, snowy-white coating of powdered sugar.
This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Also known as Snowball Cookies or Mexican Wedding Cookies, this specific recipe has brilliant secrets to the most tender, melt-in-your-mouth, “short” texture. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof cookie that will be the star of your holiday baking.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Melt-in-your-Mouth” Holiday Cookie
What makes this Russian Tea Cake recipe so spectacularly delicious is its incredible, rich flavor and its wonderfully soft, “sandy,” and tender texture. This recipe is a masterpiece of classic, old-fashioned baking. The “magic” of this recipe is its true, egg-free shortbread base. The cookie is a classic, rich, all-butter dough, and the secret to its signature “short” texture is the use of powdered sugar in the dough instead of granulated. This dough is then loaded with finely chopped walnuts for a toasty, nutty flavor. The final, iconic touch is the roll in a thick, snowy blanket of powdered sugar.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | About 4-5 dozen cookies |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The Cookie Dough (The “Melt-in-your-Mouth” Secret!):
- Softened Butter: This is the heart and soul of the cookie! It is absolutely essential to use softened, room temperature butter to create a cookie that is both rich, tender, and light.
- Powdered Sugar (in the dough!): This is the number one, “Grandma-approved” secret to the most incredible texture! Using powdered sugar instead of granulated sugar is the key that prevents the cookie from getting tough and creates that signature, delicate, “melt-in-your-mouth” crumb.
- No Eggs!: This is the second brilliant secret! The lack of an egg is what makes this a true, “short” shortbread, giving it that wonderfully tender and slightly sandy, classic texture.
- Finely Chopped Walnuts: A classic, holiday staple! Using finely chopped walnuts adds a wonderful, toasty, and nutty flavor that is the signature of this cookie.
The Baker’s Masterclass: The Secrets to a Perfect Snowball Cookie
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- “Creaming” is Your Leavening: The number one, non-negotiable secret to a perfect, light, and tender cookie is the creaming method. This recipe has no eggs and no leavening! All of the “lift” and “lightness” comes from beating your room temperature butter, vanilla, and powdered sugar together for 2-3 minutes, until the mixture is very light and smooth.
- Don’t Overmix the Flour!: The secret to a tender, “short,” not tough, cookie is to not overwork the dough. After you have created your butter-and-sugar base, you will add your flour mixture and mix on a low speed just until the dough is blended.
- The “Warm Roll” Technique: This is the single most important, professional secret to a snowball cookie that is perfectly coated in a beautiful, snowy-white layer. The recipe brilliantly has you cool the cookies for 15 minutes—this is the key! They are no longer hot enough to melt the sugar into a glaze, but still warm enough for the powdered sugar to adhere and create a wonderful “primer coat.” You can then roll them a second time, if needed, for that thick, powdery finish.
Step-by-Step to the Best Classic Russian Tea Cakes
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the Tender, “No-Egg” Dough
Step 1: First, preheat your oven to 350°F ($175^{\circ}C$).
Step 2 (The Most Important Step!): In a medium bowl, using an electric mixer, cream together your 1 cup of softened butter and 1 teaspoon of vanilla extract for 2 to 3 minutes, until the mixture is smooth.
Step 3: In a separate bowl, whisk together your 2 cups of all-purpose flour and the 6 tablespoons of powdered sugar.
Step 4: Add the flour-sugar mixture to the butter-vanilla mixture and stir on a low speed until the dough is just blended. It may look crumbly.
Step 5: Add your 1 cup of finely chopped walnuts and mix until they are just incorporated and the dough comes together.
Part 2: The “Bake and Roll” to Snowy Perfection
Step 1 (The Fun Part!): Take small scoops of your dough and roll them between your hands into 1-inch balls. Place the balls about 2 inches apart on an ungreased cookie sheet.
Step 2: Bake for about 12 minutes. You will know they are perfectly done when the edges are just beginning to turn a beautiful, light golden brown.
Step 3 (The “Warm Roll”!): Remove the cookies from the oven and transfer them to a wire rack to cool for 15 minutes.
Step 4: Place your 1/3 cup of powdered sugar in a small bowl. Roll your cooled (but still slightly warm) cookies in the powdered sugar “once or twice” to coat them completely.
Let the cookies cool completely.
Russian Tea Cakes (A Melt-in-your-Mouth Holiday Favorite!)
A classic, old-fashioned recipe for ‘Russian Tea Cakes,’ also known as Snowball Cookies. This simple, buttery shortbread-style cookie is made with finely chopped walnuts and flavored with vanilla. The cookies are rolled into balls, baked until just golden, and then rolled in powdered sugar while still warm and again after cooling to create their signature ‘snowy’ look. A popular holiday and Christmas treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 6 tablespoons powdered sugar
- 1 cup finely chopped walnuts
- ⅓ cup powdered sugar, or as needed (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Prepare ungreased cookie sheets.
- In a medium bowl, cream the softened butter and vanilla extract with an electric mixer until smooth, about 2 to 3 minutes.
- In a separate bowl, whisk together the flour and 6 tablespoons of powdered sugar.
- Add the flour mixture to the butter mixture and stir (on low speed or by hand) until just blended.
- Fold in the finely chopped walnuts until incorporated. The mixture may be crumbly.
- Shape the dough by rolling it between your hands into 1-inch balls.
- Place the balls 2 inches apart on the ungreased cookie sheets.
- Bake in the preheated oven for about 12 minutes, until the edges are just turning golden.
- Remove from the oven and let the cookies cool on a wire rack for 15 minutes (they should still be slightly warm).
- Place the remaining 1/3 cup of powdered sugar in a small bowl. Roll the cooled cookies in the powdered sugar once or twice to coat them.
Notes
- This is a classic holiday cookie, also known as ‘Snowball Cookies’ or ‘Mexican Wedding Cookies.’
- The dough may be crumbly; use your hands to press it together when forming the balls.
- Rolling the cookies in powdered sugar while they are still slightly warm helps the first layer of sugar to melt and adhere. A second roll after cooling provides the signature powdery finish.
- These cookies are delicate, so handle them gently when rolling.
What to Serve With Your Russian Tea Cakes
These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.
- The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like gingerbread, spritz, and thumbprints.
- A Cozy Treat: They are the perfect, delicate bite to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.
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Storage and Make-Ahead Tips
These are the ultimate make-ahead holiday cookie!
- Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
- Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 2 weeks.
- Freezing: This dough freezes beautifully! You can freeze the unbaked dough balls or the fully baked cookies for up to 3 months.
Frequently Asked questions (FAQs)
Q1: Why did my cookies spread out and go flat?
The most common culprits are butter that was too soft (or melted) or over-creaming your butter and sugar. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy. You can also try chilling your rolled dough balls for about 15-20 minutes before you bake them.
Q2: Can I use granulated sugar in the dough?
It is not recommended for this specific recipe! The powdered sugar is the “Grandma’s secret” to the classic, tender, “short,” and melt-in-your-mouth texture.
Q3: Can I use a different kind of nut?
Yes, absolutely! This recipe is fantastic with finely chopped, toasted pecans or almonds instead of the walnuts.
Q4: Can I make these nut-free?
Of course! To make these nut-free, simply omit the walnuts. The cookies will still be absolutely delicious—just a simple, buttery, vanilla-infused, melt-in-your-mouth shortbread.
Q5: Can I make this recipe with shortening?
This recipe is specifically designed for an all-butter base to get that rich, unmistakable flavor. If you are looking for a cookie with shortening, “Grandma Minecci’s Snowball Cookies” is a fantastic alternative!