These Melt-in-Your-Mouth Russian Tea Cakes are the perfect mix of buttery, nutty, and sweet. Every bite is tender and crumbly, thanks to toasted pecans and a generous double coating of powdered sugar. Although they look simple, they deliver incredible texture and flavor. Even better, they come together quickly, which makes them ideal for holiday baking, cookie exchanges, or whenever you want an easy treat. Since they require only a handful of ingredients, this recipe is great for both new bakers and seasoned pros.
Step-by-Step Instructions
1. Prepare the baking sheet
Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper so the cookies bake evenly and lift off easily.
2. Toast the pecans
Next, warm a skillet over medium heat and toast the pecan halves for about 5 minutes. Stir constantly to prevent burning. Once they smell fragrant, remove them from the heat and chop them coarsely.
3. Cream the butter and sugar
In a large mixing bowl, beat the softened butter, powdered sugar, and vanilla until the mixture becomes light and fluffy. This step creates the tender base of the cookie.
4. Add the dry ingredients
Gradually mix in the flour and salt. Stir only until the dough comes together. Because overmixing can make the cookies dense, stop as soon as the dry streaks disappear.
5. Fold in the pecans
After that, gently stir in the toasted pecans. Make sure the nuts are evenly distributed throughout the dough.
6. Shape the cookies
Roll the dough into 1-inch balls using your hands or a small cookie scoop. Place them on your prepared baking sheet, leaving a little space between each one.
7. Bake
Bake for 13–15 minutes, or until the bottoms start turning a light golden color. The tops will stay pale, which is exactly what you want.
8. Coat the warm cookies
While the cookies are still warm, roll them in powdered sugar. This helps the sugar cling to the surface.
9. Coat them again
Once the cookies have cooled completely, roll them in powdered sugar a second time. This final coat gives them their classic snowball appearance.
Recipe Tips
- Toast the nuts: Toasting brings out a stronger, warm nutty flavor.
- Use room-temperature butter: Soft butter blends smoothly with the sugar for a melt-in-your-mouth texture.
- Don’t overbake: These cookies should stay light on top and only lightly golden underneath.
- Double-coat for best results: The first coat melts into the warm cookie; the second creates the snowy finish.
- Perfect for gifting: They hold their shape well and stay fresh for several days.
Frequently Asked Questions
1. Why did my Russian Tea Cakes crumble too much?
They may have had too much flour or were overmixed. Because this dough is delicate, measure the flour accurately and mix only until combined.
2. Can I make Russian Tea Cakes without nuts?
Yes. Although pecans are traditional, you can omit them if needed. The cookies will still hold their shape and taste buttery and delicious.
3. Why do my snowball cookies flatten in the oven?
If the butter is too warm, the dough can spread. Chilling the dough for 15 minutes before baking helps the cookies stay round.
4. Can I freeze Russian Tea Cakes?
Absolutely. Freeze them baked or unbaked for up to 2 months. For baked cookies, consider rolling them in powdered sugar again after thawing.
5. When should I roll snowball cookies in powdered sugar?
Roll them once while warm so the sugar sticks, then roll again after they cool completely for the best coating.
