Here’s a classic recipe for Russian Tea Cookies—also known as Mexican Wedding Cookies or Snowball Cookies. They’re buttery, nutty, and coated in powdered sugar.
Russian Tea Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped nuts (walnuts, pecans, or almonds)
Instructions
- Preheat oven:
- 350°F (175°C). Line a baking sheet with parchment paper.
- Make the dough:
- In a large bowl, cream butter and ½ cup powdered sugar until smooth.
- Stir in vanilla.
- Mix in flour and salt until just combined.
- Fold in chopped nuts.
- Shape the cookies:
- Roll dough into 1-inch balls and place on the prepared baking sheet, 1–2 inches apart.
- Bake:
- Bake 12–15 minutes, until the edges are set and the bottoms are lightly golden.
- Coat in powdered sugar:
- Let cookies cool slightly (5 minutes), then roll in powdered sugar.
- Once completely cool, roll again for a snowy coating.
- Serve:
- Store in an airtight container at room temperature for up to 1 week.
💡 Tips:
- Chill dough for 30 minutes before rolling for cleaner shapes.
- Toasting nuts lightly before chopping enhances flavor.
- These cookies freeze well—freeze baked or unbaked balls and roll in powdered sugar after baking.
I can also give a mini Russian Tea Cookie recipe perfect for bite-sized treats or holiday trays.
Do you want me to share that version?
