Russian Tea Cakes (Snowball Cookies, Buttery & Powdered-Sugar-Coated)

Russian tea cakes — also called snowball cookies, Mexican wedding cookies, or pecan butter balls — are the quiet star of the Christmas cookie tray. They are simple balls of buttery, nutty shortbread rolled twice in powdered sugar until they look like fresh snowballs, and they melt in your mouth with almost no effort. No eggs, no chilling, no decorating: just mix, roll, bake, and sugar. Make a double batch, because they disappear first.

For more holiday cookies, try Spooky Ghost Meringue Cookies and Cardamom Chai Cookies with this batch.

Why This Recipe Works

• No eggs means tender crumb: Without eggs to bind and lift, the cookies stay short, crumbly, and melt-away soft.
• Two sugar rolls make the snowball look: The first roll melts into the warm cookie and the second roll stays powdery white.
• Finely chopped pecans add crunch: Small nut pieces distribute evenly so every bite has butter and crunch.
• They age gracefully: The flavor deepens after a day, and the cookies hold for weeks, making them ideal for gifting.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus 1 1/2 cups (180 g) for rolling
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon (1.5 g) fine salt
• 1 cup (110 g) pecans, finely chopped

(full list in card)

How to Make Russian Tea Cakes

Step 1: Cream the butter and sugar

Beat the butter and 1/2 cup powdered sugar until smooth and fluffy, about 2 minutes. Beat in the vanilla, scraping down the bowl so everything is evenly mixed.

Step 2: Add flour, salt, and pecans

Mix in the flour and salt on low just until a soft dough forms, then stir in the finely chopped pecans. The dough will be soft but should hold together when squeezed.

Step 3: Roll and bake

Roll tablespoon-sized portions into 1-inch (2.5 cm) balls and place them 1 inch (2.5 cm) apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 14 to 16 minutes, until firm and just barely golden on the bottoms.

Step 4: Roll twice in powdered sugar

While the cookies are still warm, roll them gently in powdered sugar and set them on a rack. Once completely cool, roll them a second time for the full snowy coating.

Tips

• Chop the pecans finely: Large pieces make the balls crack and crumble; fine pieces bind into the dough.
• Do not brown them: Pale bottoms are correct. Browning dries out the delicate crumb.
• Roll warm, then cool: The warm roll seals in moisture and the cool roll gives the bright white finish.
• Handle gently: These cookies are fragile by design — roll with light hands and let them cool fully before packing.

Storage

Store the cookies in an airtight container at room temperature for up to 2 weeks, layered between parchment paper. They freeze beautifully for up to 2 months; thaw at room temperature and re-roll in powdered sugar before serving if the coating has faded.

Frequently Asked Questions

Are Russian tea cakes the same as snowball cookies?

Yes. Russian tea cakes, snowball cookies, Mexican wedding cookies, and butter balls are the same buttery nut shortbread, rolled in powdered sugar, under different regional names.

Can I use a different nut?

Yes. Walnuts and almonds both work well. Toast them lightly first and chop finely so the dough holds together.

Why did my cookies fall apart?

The dough was likely overbaked or the nuts were too coarse. Bake only until firm, keep the nuts fine, and let the cookies cool for a few minutes before the first sugar roll.

Can I make them without nuts?

Yes, but the texture will be plainer and slightly more crumbly. Add 1 tablespoon (15 ml) of milk to help the nut-free dough hold together.

Recipe Card

Recipe: Russian Tea Cakes. Prep: 15 minutes | Cook: 15 minutes | Total: 45 minutes | Servings: 36 cookies | Calories: 90 per serving (estimated).

Photo Credits

Second image: “Russian tea cakes” by Maryanne Rodriguez, CC BY 2.0 — https://commons.wikimedia.org/wiki/File:Russian_tea_cakes.jpg (primary photo: “Russianteacakes” by E. McCarthy, Public Domain, no attribution required).