Russian Tea Cake Cookies | Christmas Snowball Cookies
Russian Tea Cake Cookies, also sometimes called Mexican Wedding Cookies or Christmas Snowball Cookies are one of my favorites! It may not be the quickest recipe, but these butter cookies with nuts and rolled in powdered sugar are worth the effort.
There are a lot of amazing bakers on my side of the family, but when it comes to Mr. Juggling Act’s family, I’m the resident baker. Every year, I try to make something special for everyone. My mother-in-law loves these Christmas Snowball Cookies, and I only make them during the holidays!
Because these cookies are hand-formed and rolled in powdered sugar twice, they are more time-consuming than most of my cookie recipes. However, I guarantee that you will love these melt-in-your-mouth cookies!
Ingredients
- Butter and Salt – I use unsalted butter so I can control the amount of salt in the cookies.
- Powdered Sugar – This dough isn’t overly sweet since there’s just 1/2 cup of sugar in it, however, once baked, the cookies are rolled in more powdered sugar, which is why people sometimes call them Christmas Snowball Cookies.
- Nuts – I use walnuts but you can also use pecans or hazelnuts. The only hard fast rule here is that they must be finely chopped.
- Extracts – The original recipe calls for only Vanilla extract. I like also using a smidge of Almond extract which gives the cookies a more prominent flavor.
- All-Purpose Flour – be sure to sift the flour before using it.
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients and how to make teriyaki sauce, please scroll down to the teal box below or Jump to Recipe.
Instructions
- Preheat the oven to 350-degrees F, and line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with a whisk attachment, cream together the butter, vanilla, and powdered sugar until smooth and combined. (If you are using almond extract, add it in this step also.)
- Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the chopped nuts. The dough will be crumbly and it will seem like you’ve done something wrong – but don’t worry, it should look like this.
- Roll the dough into tablespoon-sized balls. Scoop the dough into the palm of your hand. The heat from your hand will help warm the butter, making it easier to shape it into a small ball.
- Place them 2-inches apart on the prepared baking tray.
- Bake for 12-14 minutes until firm but not brown.
- Transfer them to a wire rack to cool slightly.
- Roll the warm cookies in powdered sugar, and allow to cool completely on the wire rack.
- Once cool, roll them in icing sugar again.
Tips
- Melt about half of the butter before adding it to the mixing bowl. This will help you to incorporate the dry ingredients more easily.
- I like to use a small cookie scoop to help make evenly sized cookies.
Frequently Asked Questions
These cookies can be frozen before you bake them. Here’s how:
> Arrange the dough balls on a parchment paper-lined baking sheet.
> Freeze uncovered for 1-2 hours.
> Remove the tray from the freezer and place the cookies into an airtight container between layers of parchment paper.
> These can be baked from frozen, just add 2-3 minutes onto the cooking time and follow the rest of the recipe as stated.
The dough balls for Russian Tea Cake Cookies can be frozen for up to 4 weeks.
> Completely cool cookies before storing them.
> Place the cookies into an airtight container – I like these BPA-free Bakery Box containers.
> Use pieces of parchment paper between layers of cookies.
> On the very top, add a piece of parchment paper and a slice of white bread to help keep the cookies fresh.
> Store the cookies at room temperature.
Similar Recipes
If you love these Russian Tea Cake Cookies, you’ll want to check out some of my other favorite Christmastime treats!
- Pumpkin Butterscotch Chocolate Chip Cookies are maybe not the first recipe that comes to mind when you think about Christmas cookies, but I love how simple these soft pillowy cookies are to make.
- No Christmas Eve would be complete in my house without these Double Chocolate Chip Cookies which are Ethan’s favorites.
- My grandmother’s famous Old Fashion Chocolate Peanut Butter Fudge is a must-have for Christmas!
- Orange Cranberry Cookies are a festive holiday drop cookie that comes out soft and chewy.
- My Christmas Snickerdoodles are a delicious twist on a classic Christmas cookie.
Russian Tea Cake Cookies Recipe
Russian Tea Cake Cookies Recipe
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Ingredients
- 1 cup unsalted butter, partly melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup powdered sugar, plus extra for rolling
- 2½ cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped walnuts, pecans or hazelnuts
Instructions
- Preheat the oven to 350-degrees F, and line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with a whisk attachment, cream together the butter, vanilla, almond extract, and powdered sugar until smooth and combined. (If you are using almond extract, add it in this step also.)1 cup unsalted butter, partly melted, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract (optional)
- Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the chopped nuts. The dough will be crumbly and it will seem like you've done something wrong – but don't worry, it should look like this.2½ cups all-purpose flour, 1/4 teaspoon salt, 3/4 cup finely chopped walnuts, pecans or hazelnuts
- Roll the dough into tablespoon-sized balls. I like to use a small cookie scoop to help make evenly sized cookies. Scoop the dough into the palm of your hand. The heat from your hand will help warm the butter, making it easier to shape it into a small ball.1/2 cup powdered sugar, plus extra for rolling
- Place them 2-inches apart on the prepared baking tray.
- Bake for 12-14 minutes until firm but not brown.
- Transfer them to a wire rack to cool slightly.
- Roll the warm cookies in powdered sugar, and allow to cool completely on the wire rack.
- Once cool, roll them in icing sugar again.
Equipment
- Small Cookie Scoop
Notes
How do you keep Christmas cookies fresh?
- Completely cool cookies before storing them.
- Place the cookies into an airtight container – I like these BPA-free Bakery Box containers.
- Use pieces of parchment paper between layers of cookies.
- On the very top, add a piece of parchment paper and a slice of white bread to help keep the cookies fresh.
- Store the cookies at room temperature.
How do you freeze Christmas Snowball Cookies?
These cookies can be frozen before you bake them. Here’s how:- Arrange the dough balls on a parchment paper-lined baking sheet.
- Freeze uncovered for 1-2 hours.
- Remove the tray from the freezer and place the cookies into an airtight container between layers of parchment paper.
- These can be baked from frozen, just add 2-3 minutes onto the cooking time and follow the rest of the recipe as stated.
