Russian Tea Cakes
These cookies usually show up at Christmas time, but they are so easy and so tasty, they deserve to be served year-round.
Russian Tea Cakes
1 cup butter, very soft
½ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon kosher salt
¾ cup chopped nuts
2¼ cups all purpose flour
additional powdered sugar
Preheat oven to 400°F. Cream the butter and powdered sugar. Add vanilla and salt, creaming to combine. Add the nuts and mix to combine. Add the flour, a cup at a time mixing to combine, but do not overmix.
Using a 2 teaspoon disher (#60, found on the sweep arm), scoop cookies onto a parchment covered baking sheet. Lightly roll cookies into a ball. Place cookies about an inch apart on the sheet—they don’t spread when baking. Bake cookies for 10-12 minutes. The cookies should be set, but not brown.
Remove from the oven and let the cookies cool for a few minutes. Coat the hot cookies in powdered sugar. Let the coated cookies sit until completely cool and coat again, with a second layer of powdered sugar.
Warning: You'll Crave These Russian Tea Cakes All Year Round
These Russian tea cake cookies are classic Christmas cookie favorite of my childhood. You may also know these as Mexican Wedding cookies or Snowball cookies. These cookies are buttery delicious and quick to make. This Russian Tea Cakes recipe are made in one bowl, with 6 ingredients, and are ready in 30 minutes or less.
For the recipe with step by step instructions:
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Ingredients
1 cup (2 sticks. 226 g) unsalted butter softened
2 2/3 cups (300 g) powdered (or confectioners) sugar *divided
1 teaspoon vanilla extract
2 1/4 cups (270 g) all purpose flour
1 cup (115 g) finely chopped toasted pecans *see note
1/4 teaspoon salt
Instructions
1. Position a rack in the center of your oven and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper (or you can use a silicone baking mat).
2. In a large mixing bowl with an electric mixer (I prefer my stand mixer with paddle attachment but a hand mixer will also work) cream together on medium speed, the butter, 2/3 cup powdered sugar, and vanilla until light and fluffy, about 2 to 3 minutes. Stir in flour, nuts, and salt until a soft dough forms.
3. On low speed, stir in flour, nuts, and salt until a soft dough forms. Dough will be very stiff.
4. Using a small cookie scoop, or two spoons shape dough into 1 inch balls. (I like to scoop the dough then roll into a ball with my hands to smooth). Place about 1 inch apart on an ungreased cookie sheet.
5. Bake in the preheated 400°F oven for about 10-12 minutes until set on edges but not brown. Remove the oven and allow to cool slightly on cookie sheet before removing to a wire cooling rack. Cool slightly on a wire rack.
6. Place remaining 2 cups of powdered sugar into a bowl. Roll warm cookies in powdered sugar. Cool completely , then roll again in powdered sugar when cool.
Notes
Storage: These will keep for a week in an airtight container for up to a week.
Freezing: Freeze baked, cooled cookies in an airtight bag or container for up to 3 months.
Unsalted Butter – I always recommend unsalted butter so you can control the amount of salt in the cookie dough. But you can also use salted butter, simply omit the added salt in the recipe. Do not use margarine or tub butter which is not pure butter and has added oils and ingredients which can affect the texture.
Powdered Sugar – You will use this in your cookie dough and also again to roll them in after they are baked.
Vanilla extract – I recommend pure vanilla for best flavor, but imitation vanilla extract will also work.
Pecans – Toasting is optional but preferred. I toast pecan halves in a 350°F for 7-8 minutes until fragrant, then cool and chop finely. Be sure to allow to cool before adding to cookie dough. I prefer pecans but any nut will work. You can omit the nuts if need be, and try swapping in some chocolate chips instead. Mini chocolate chips also work great in these little cookies. If you don’t swap the nuts for anything, you may need to add additional flour to help the cookies keep their shape (try adding a 1/4 cup extra.)
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Double Chocolate Snowball Cookies (Russian Tea Cakes/Wedding Cookies)
There are so many things to love about these chocolate snowball treats – these classic Christmas chocolate cookies are perfect for the holidays (or any time of year). You can freeze them, take them to parties, gift them. Or eat them all, I won’t judge. Just make a batch – you won’t regret it!
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
1 cup unsalted butter softened
½ cup powdered sugar
¼ cup unsweetened cocoa powder I used Special Dark, use your favorite
1 teaspoon vanilla
2 cups all-purpose flour measured correctly (spoon and level, do not pack)
½ teaspoon salt
¾ cup mini chocolate chips or chopped nuts
Additional powdered sugar for rolling (about 1 – 1 ½ cups)
INSTRUCTIONS
Preaheat oven to 350°. Line two cookie sheets with parchment paper.
Mix butter, ½ cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
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Russian Tea Cakes, A Planned Over Casserole & Budget Friendly Christmas Gifts | All Homemade
Russian Tea Cakes
1 C. Flour
1 Stick Butter
1 C. Toasted Pecans, Finely Chopped
3 Tbsp. Sugar
1 tsp. Vanilla
Hot Coco Mix
2 C. Powdered Sugar
1 C. Coco Powder
2-1/2 C. Powdered Milk
2 tsp. Corn Starch
1 tsp. Salt
Cappuccino Mix
1/2 C. Instant Coffee
1 C. Sugar
1-1/4 C. Powdered Milk
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
Swiss Mocha Mix
1 C. Instant Coffee
1 C. Sugar
2 C. Powdered Milk
4 tsp. Coco Powder
Copycat Nesquik
1/2 C. Sugar
1/4 C. Coco Powder
Pinch of Salt
All Recipes Will Use 2 Tbsp. Mix to 8 oz. Milk or Water
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THE BEST Christmas Cookie (Russian Tea Cakes)
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Russian Tea Cakes
Russian Tea Cakes – Deliciously soft, buttery, melt-in-your-mouth cookies that are coated in icing sugar. They pair perfectly with a hot cup of tea or coffee!
FULL PRINTABLE RECIPE:
INGREDIENTS:
1 cup unsalted butter, 226g, partly melted
1 teaspoon vanilla extract
1/2 cup icing/powdered sugar, 62g, plus extra for rolling
2 and 1/2 cups plain/all-purpose flour, 312g
1/4 teaspoon salt
3/4 cup chopped nuts, 95g
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