These are my Mom’s signature Russian Tea Cakes, and they’ve been a family favorite for as long as I can remember! Known by many names—like Snowball Cookies or Wedding Cookies—these buttery, nut-filled treats are a classic Christmas cookie, though we make them year-round. They’re easy to whip up and always a hit at parties, holidays, or just because.

Table of Contents

What Are Russian Tea Cakes?

Russian Tea Cakes are delicate, buttery cookie balls studded with finely chopped nuts and rolled in powdered sugar for a snowy finish. They’re melt-in-your-mouth cookies that are perfect for Christmas or any occasion. You may also know them as:

Snowball Cookies
Mexican or Italian Wedding Cookies
Butter Balls or Pecan Balls

Whatever you call them, they’re irresistible!

Ingredients for Snowball Cookies

These cookies only require five simple ingredients:

Butter: Use softened, high-quality real butter for the best flavor (salted or unsalted works).
Powdered Sugar: Makes the cookies soft and delicate.
Vanilla Extract: Use pure vanilla for the best taste.
Salt: Only needed if you’re using unsalted butter.
All-Purpose Flour: Measure carefully for the right consistency.

How to Make Russian Tea Cakes

Cream the Butter: In a stand mixer or a large bowl with a hand mixer, beat the softened butter and powdered sugar until light and fluffy.
Add Flavorings: Mix in the vanilla and salt.
Incorporate Flour and Nuts: Gradually add the flour and mix until a thick, cohesive dough forms. Stir in finely chopped nuts like pecans, walnuts, almonds, or pistachios.
Shape the Cookies: Use a 1-tablespoon cookie scoop to portion the dough. Roll into balls and place on a parchment- or silicone-lined baking sheet.
Bake: Bake at 350°F until the bottoms are just lightly golden, about 10–12 minutes.
Powdered Sugar Coating: Once the cookies are cool, roll them in powdered sugar for their signature “snowball” look.

Can You Make These Without Nuts?

Yes! If you prefer nut-free cookies, here are a few ideas:

Skip the nuts entirely for a plain version.
Add mini chocolate chips for a sweet twist.
Use toffee bits or mini M&Ms for added texture.

Expert Tips

Measuring Matters: Avoid packing the flour or powdered sugar when measuring. Use a spoon-and-level method for accuracy.
Small Nut Pieces: Finely chop the nuts to help the dough bind together.
Thick Dough Takes Time: The dough will seem crumbly at first but will come together as you mix. Be patient, especially if using a hand mixer.
Bite-Sized Treats: For smaller cookies, scoop the dough and cut each portion in half. They’re perfect for one-bite indulgence!

These classic Russian Tea Cakes are buttery, nutty, and coated in a snowy layer of powdered sugar—perfect for sharing during the holidays or enjoying anytime!

Mom’s Famous Russian Tea Cakes

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

This is my mom’s beloved Russian Tea Cake recipe! Whether you know them as snowballs, tea cakes, or wedding cookies, this classic treat is a family favorite we make year after year.

Ingredients

1 cup (226g) unsalted butter, softened
½ cup (57g) powdered sugar
1 teaspoon vanilla extract
2 ¼ cups (279g) all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (pecans, walnuts, or almonds)
Powdered sugar (for rolling)

Directions

Prepare for Baking: Preheat your oven to 375°F and line two baking sheets with parchment paper.
Mix the Dough:
In a large bowl, use an electric mixer to cream the butter, ½ cup powdered sugar, and vanilla until fluffy.
Add the flour and salt, mixing until the dough comes together. Stir in the finely chopped nuts.
If the dough feels too soft, chill it in the refrigerator until firm enough to handle.
Shape the Cookies: Scoop 1-tablespoon portions of dough, roll into balls, and place them on the prepared baking sheets.
Bake: Bake for 7–8 minutes, or until the bottoms of the cookies are just starting to turn light golden brown.
Roll in Sugar: Allow the cookies to cool for about a minute, just until they’re cool enough to handle. Roll each cookie in powdered sugar until fully coated.
Cool and Finish: Place the sugar-coated cookies on a wire rack to cool completely. For an extra snowy finish, roll the cookies in powdered sugar again once cooled.
Make Ahead & Storage Tips
These cookies can be made up to 4 days in advance and stored in an airtight container.
They also freeze beautifully, so you can prepare them ahead of time for the holidays or special occasions!
Enjoy these buttery, melt-in-your-mouth cookies that are a must-have for any celebration!