Snowball Cookies (Russian Tea Cakes) have been a cherished part of my holiday baking tradition for as long as I can remember. There’s something truly magical about these little bites of buttery, nutty perfection, especially when they’re dusted generously with that iconic snowy powdered sugar. They evoke such a sense of warmth and nostalgia, reminding me of cozy winter evenings and shared moments with loved ones.
These delightful cookies, also known as Mexican Wedding Cookies, are surprisingly simple to make, yet they deliver an incredible depth of flavor and a wonderfully melt-in-your-mouth texture. My grandmother passed down her recipe, and over the years, I’ve perfected a few little tricks to ensure they turn out absolutely divine every single time. Get ready to fall in love with their delicate crumb and irresistible charm!
Why You’ll Love These Snowball Cookies (Russian Tea Cakes)
These Snowball Cookies (Russian Tea Cakes) aren’t just a cookie; they’re an experience! They truly transform simple ingredients into something special, making them a staple in my kitchen, especially during the holidays. You’re going to adore them for so many reasons, and I can’t wait for you to discover their charm.
The Allure of Snowball Cookies (Russian Tea Cakes)
- Effortlessly Elegant: Despite their sophisticated appearance, these cookies are incredibly easy to whip up, even for beginner bakers.
- Melt-in-Your-Mouth Texture: The buttery, tender crumb practically dissolves the moment it touches your tongue, leaving a delightful nutty aftertaste.
- Festive & Fun: Their “snowy” coating makes them perfect for holiday platters, winter gatherings, or just to brighten a chilly afternoon.
- Versatile Nuts: Whether you prefer pecans or walnuts, the nutty crunch adds a fantastic contrast to the soft cookie.
- Pure Comfort: There’s something inherently comforting about these sweet, delicate treats that just makes you feel good from the inside out.
Essential Equipment for Perfect Snowball Cookies (Russian Tea Cakes)
Making delicious Snowball Cookies (Russian Tea Cakes) doesn’t require a professional kitchen full of gadgets. In fact, you probably have most of the essential equipment already! Having the right tools on hand just makes the process smoother and ensures your cookies turn out perfectly every time. I’ve gathered my go-to items that make these cookies a breeze to prepare.
Tools for Making Snowball Cookies (Russian Tea Cakes)
- Large Mixing Bowls: You’ll need at least two – one for wet ingredients and one for dry.
- Electric Mixer: A stand mixer or hand mixer makes creaming butter and sugar much easier.
- Measuring Cups and Spoons: Accuracy is key for baking!
- Rubber Spatula: Great for scraping down bowls and folding in ingredients.
- Baking Sheets: Several are ideal so you can rotate them while baking.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Wire Cooling Rack: Essential for letting your cookies cool evenly.
- Fine Mesh Sieve (optional, but recommended): For sifting powdered sugar for that extra snowy finish.
Ingredients for Your Snowball Cookies (Russian Tea Cakes)
The secret to perfect Snowball Cookies (Russian Tea Cakes) lies in starting with high-quality, fresh ingredients. While the list might seem simple, each component plays a crucial role in achieving that signature melt-in-your-mouth texture and delightful flavor. I’ve broken down exactly what you’ll need and a few tips for preparing each one to ensure your cookies are nothing short of spectacular.
Using the right measurements and preparing your ingredients properly are small steps that make a huge difference in the final outcome. Trust me on this – a little attention to detail here will lead to seriously delicious cookies!
The Heart of Delicious Snowball Cookies (Russian Tea Cakes)
1 cup (2 sticks) unsalted butter, softened: This is non-negotiable! Make sure your butter is truly at room temperature, soft enough to easily indent with your finger but not melted. This helps create that light, fluffy creamed mixture.
1/2 cup powdered sugar, plus more for rolling: The initial half cup goes into the dough, giving it a delicate sweetness. For rolling, I usually set aside at least 1 to 1.5 cups, as these cookies love their snowy coating!
1 teaspoon alcohol-free vanilla extract: A good quality vanilla enhances all the other flavors. Don’t skip it!
2 1/4 cups all-purpose flour: For best results, spoon your flour into the measuring cup and level it off. This prevents over-measuring, which can lead to dense cookies.
1 cup finely chopped pecans or walnuts: Finely chopped is key here. You want the nutty flavor and texture integrated throughout, not big chunks that might make the cookies fall apart. You can pulse them in a food processor for a few seconds.
1/4 teaspoon salt: Just a touch of salt balances the sweetness and brings out the buttery, nutty flavors even more.
How to Make Snowball Cookies (Russian Tea Cakes): Step-by-Step Guide
Making Snowball Cookies (Russian Tea Cakes) is a delightful process, and I’m going to walk you through each step to ensure your cookies are absolutely perfect. Don’t be intimidated; it’s quite straightforward! The key is following the steps and paying attention to a few small details that make all the difference in achieving that signature tender texture and snowy finish. Let’s get baking!
Preparing the Dough for Snowball Cookies (Russian Tea Cakes)
First things first, grab your softened butter and that initial half-cup of powdered sugar. In a large mixing bowl, cream these two together using your electric mixer until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. This step is crucial for incorporating air, which contributes to the cookies’ delicate texture.
Next, stir in your alcohol-free vanilla extract. Make sure it’s fully incorporated. In a separate, medium-sized bowl, whisk together your flour, finely chopped nuts (pecans or walnuts work beautifully!), and salt. This ensures all the dry ingredients are evenly distributed before adding them to the wet mixture.
Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! As soon as you see no more streaks of flour, stop the mixer. The dough should be soft but cohesive. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time is super important—it helps firm up the butter, preventing the cookies from spreading too much in the oven, and makes the dough much easier to handle.
Baking and Finishing Your Snowball Cookies (Russian Tea Cakes)
Once your dough has chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This makes cleanup a breeze and helps prevent sticking. Now for the fun part: rolling the dough! Take small portions of the chilled dough and roll them into 1-inch balls between your palms. They don’t need to be perfectly round, but aim for a consistent size so they bake evenly. Place them about 1 inch apart on your prepared baking sheets.
Bake for 10-12 minutes, or until the bottoms are just lightly golden. These cookies should remain quite pale on top, so resist the urge to let them brown. Overbaking will make them dry and crumbly instead of tender. As soon as they come out of the oven, while they’re still warm, roll them generously in additional powdered sugar. The warmth helps the sugar adhere beautifully. Let the cookies cool completely on a wire rack before rolling them in powdered sugar one more time for that extra-snowy, picture-perfect finish. This double-roll ensures every nook and cranny is coated!
Tips for Perfect Snowball Cookies (Russian Tea Cakes) Every Time
Achieving truly perfect Snowball Cookies (Russian Tea Cakes) isn’t hard, but a few insider tips can elevate them from good to absolutely unforgettable. I’ve learned these tricks over countless batches, and they’ll help you avoid common pitfalls and ensure your cookies are consistently divine. Pay attention to these little details, and you’ll be baking like a pro!
Achieving the Best Snowball Cookies (Russian Tea Cakes)
- Butter Temperature is Key: Always use truly softened, room-temperature butter. If it’s too cold, it won’t cream properly; if it’s melted, your cookies will spread too much.
- Finely Chop Your Nuts: For the best texture, ensure your pecans or walnuts are very finely chopped. Large pieces can cause the cookies to crumble or break apart.
- Don’t Skip the Chill: Chilling the dough for at least 30 minutes is non-negotiable! It firms up the butter, prevents spreading, and makes the dough much easier to roll.
- Resist Overbaking: These cookies should stay pale. As soon as the bottoms are lightly golden, take them out. Overbaking leads to a dry, less tender cookie.
- Double Roll for Double Snow: Rolling the cookies in powdered sugar while warm, then again once completely cooled, gives them that beautiful, thick, snowy coating that lasts.
- Store Smart: Keep your finished Snowball Cookies (Russian Tea Cakes) in an airtight container at room temperature for up to a week. They also freeze beautifully for up to 3 months!
Serving and Storing Your Snowball Cookies (Russian Tea Cakes)
Once your Snowball Cookies (Russian Tea Cakes) are perfectly baked and beautifully coated in powdered sugar, it’s time to think about enjoying them! These delightful treats are wonderful for sharing, gifting, or simply savoring over a cup of tea or coffee. Proper serving and storage will ensure they stay fresh and delicious for as long as possible.
Enjoying and Preserving Your Snowball Cookies (Russian Tea Cakes)
These cookies are best enjoyed at room temperature. They make a lovely addition to any dessert platter, especially during the holidays, or as a sweet treat with your afternoon beverage. To keep them fresh, store your Snowball Cookies (Russian Tea Cakes) in an airtight container at room temperature. They’ll maintain their delicious flavor and tender texture for up to one week. For longer storage, these cookies freeze beautifully for up to three months. Just thaw them at room temperature, and if you like, give them another roll in powdered sugar for a fresh, snowy appearance!
Common Questions About Snowball Cookies (Russian Tea Cakes)
I get a lot of questions about these beloved Snowball Cookies (Russian Tea Cakes), and for good reason! They’re a classic, and sometimes even classics can throw us a curveball. Here are some of the most common inquiries I receive, along with my best advice to ensure your batch is always a success. Understanding these little nuances will make you a Snowball Cookie master!
Can I use different nuts in Snowball Cookies (Russian Tea Cakes)?
Absolutely! While pecans and walnuts are traditional for Snowball Cookies (Russian Tea Cakes), you can certainly experiment. Almonds, hazelnuts, or even pistachios, all finely chopped, would lend a delicious and unique flavor. Just make sure whatever nut you choose is fresh and finely ground or chopped to ensure an even distribution and tender cookie texture.
Why are my Snowball Cookies (Russian Tea Cakes) crumbly?
If your Snowball Cookies (Russian Tea Cakes) are coming out too crumbly, there are a few likely culprits. First, ensure your butter is truly at room temperature and properly creamed. Too little fat, or if the butter wasn’t soft enough, can lead to a dry dough. Over-measuring flour is another common issue; spoon and level your flour, don’t scoop directly from the bag. Lastly, avoid overbaking! These cookies are meant to be pale and tender, not hard and dry.
How do I get an extra snowy coating on my Snowball Cookies (Russian Tea Cakes)?
The secret to that perfect, thick, snowy coating on your Snowball Cookies (Russian Tea Cakes) is the double roll! First, roll them generously in powdered sugar while they are still warm from the oven. The warmth helps the sugar melt slightly and adhere better. Then, let them cool completely on a wire rack. Once fully cooled, roll them again in fresh powdered sugar. This second coating ensures a beautiful, lasting snowy finish that truly looks like little snowballs!
Estimated Nutritional Information for Snowball Cookies (Russian Tea Cakes)
I know many of you like to keep an eye on nutritional information, so I’ve included an estimate for these Snowball Cookies (Russian Tea Cakes). Please remember that these values are approximate and can vary significantly based on the specific brands of ingredients you use, how precisely you measure, and even the size of your cookies. Think of it as a general guideline rather than an exact science!
Nutritional Disclaimer for Snowball Cookies (Russian Tea Cakes)
The nutritional data provided for these Snowball Cookies (Russian Tea Cakes) is an estimate only and should not be considered a substitute for professional nutritional advice. Factors such as exact ingredient brands, portion sizes, and preparation methods can alter the final values. This information is intended for general guidance and informational purposes only.
Share Your Snowball Cookies (Russian Tea Cakes) Experience
I absolutely love hearing from you! There’s nothing more rewarding than knowing you’ve tried one of my recipes and loved it. These Snowball Cookies (Russian Tea Cakes) are truly special, and I can’t wait to hear how they turned out in your kitchen.
Your Feedback on Snowball Cookies (Russian Tea Cakes)
Did you make these delightful cookies? I’d love for you to leave a comment below and let me know your thoughts! Did you try a different nut? How did they fare at your holiday gathering? Don’t forget to rate the recipe too! And if you share your beautiful creations on social media, be sure to tag me so I can see your snowy masterpieces!
Print
Snowball Cookies (Russian Tea Cakes)
- Total Time: 1 hour 2 minutes
- Yield: 4 dozen cookies 1x
- Diet: Vegetarian
Description
These cookies are a delightful treat made with butter, powdered sugar, flour, and nuts, rolled in extra powdered sugar for a snowy finish. They are often called Russian Tea Cakes or Mexican Wedding Cookies.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/4 teaspoon salt
Instructions
- Cream together the softened butter and 1/2 cup powdered sugar in a large bowl until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, chopped nuts, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
- Cover the dough and refrigerate for at least 30 minutes, or until firm enough to handle.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Place the balls 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the bottoms are lightly golden. Do not let them brown too much.
- While the cookies are still warm, roll them generously in additional powdered sugar.
- Let the cookies cool completely on a wire rack. Roll them in powdered sugar again once cooled for an extra snowy coating.
Notes
- For best results, use room temperature butter.
- Finely chop the nuts to ensure they incorporate well into the dough.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Do not overbake these cookies; they should remain pale.
- Store snowball cookies in an airtight container at room temperature for up to 1 week.
- These cookies freeze well for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 5g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
