Description

These Russian Tea Cakes are buttery, nutty, delicately crumbly, and coated in snowy powdered sugar. With roots that span cultures and generations, these melt-in-your-mouth holiday cookies combine simplicity and elegance in every bite.

Ingredients

Scale

1 cup (224g) unsalted butter, room temperature
1/2 cup (58g) powdered sugar
2 tsp pure vanilla extract
2 1/4 cups (293g) all-purpose flour
1/2 tsp salt
3/4 cup (85g) finely chopped toasted pecans
1 cup powdered sugar for rolling

Instructions

Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper.
Cream butter and 1/2 cup powdered sugar for 2–3 minutes until light and smooth.
Mix in vanilla extract until fully incorporated.
Add chilled flour and salt, mixing on low just until the dough comes together.
Fold in finely chopped toasted pecans.
Roll tablespoon-sized portions into smooth balls and refrigerate for 60 minutes.
Arrange chilled dough balls on the prepared cookie sheet and bake 7–10 minutes until bottoms are lightly golden but tops remain pale.
Cool for 5 minutes, then roll warm cookies in powdered sugar. Let cool completely, then roll again for a snowy finish.

Notes

For best texture, do not skip the chilling step, and always roll cookies in powdered sugar while still slightly warm for proper coating adhesion.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 55mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: russian tea cakes, snowball cookies, holiday cookies, butterballs, christmas baking