Delicate, buttery, and dusted in powdered sugar, these Russian Tea Balls are the perfect addition to your holiday cookie tray. Whether you know them as snowballs, butterballs, or Mexican wedding cookies, their melt-in-your-mouth texture and nutty flavor make them a festive favorite.
Why You’ll Love This Recipe
- Easy to Make: Requires minimal ingredients and steps, ideal for beginner bakers.
- Festive Look: Their snowy powdered sugar coating screams holiday cheer.
- Customizable: Swap out nuts or add your favorite extracts to make them uniquely yours.
- Perfect for Sharing: A great addition to cookie exchanges or gift boxes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped nuts (walnuts, pecans, or almonds)
- Extra powdered sugar for rolling
Directions
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar with a mixer until light and fluffy. Add the vanilla extract and mix until combined.
Step 3: Add Dry Ingredients
Gradually add the flour and salt to the butter mixture, mixing on low speed until fully incorporated. Stir in the finely chopped nuts. The dough will be slightly crumbly but should hold together when pressed.
Step 4: Shape the Dough
Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
Step 5: Bake
Bake in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
Step 6: Roll in Powdered Sugar
Allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat. Let them cool completely, then roll them in powdered sugar again for a thick, snowy finish.
Servings and Timing
- Yield: 24 cookies
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Nut-Free: Replace nuts with mini chocolate chips or skip them entirely for a simpler cookie.
- Flavored Extracts: Add almond, lemon, or coconut extract for a twist.
- Spices: Incorporate cinnamon or nutmeg for a warm, spiced flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the cookies after they’re rolled in sugar for added flair.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to a week.
- Freezing: Freeze uncoated cookies in a single layer in an airtight container for up to 2 months. Thaw, then roll in powdered sugar before serving.
FAQs
1. Can I use salted butter?
Yes, but omit the added salt in the recipe to balance flavors.
2. What type of nuts work best?
Walnuts, pecans, or almonds are classic choices, but pistachios or hazelnuts would also be delicious.
3. Why do my cookies crumble?
If the dough seems too dry, add 1–2 teaspoons of milk or water to help it bind.
4. Can I make these ahead of time?
Absolutely! The dough can be made and refrigerated for up to 2 days before baking.
5. Why do you roll the cookies in powdered sugar twice?
The first coating sticks to the warm cookie, while the second creates a thicker, more even layer.
6. Can I make them gluten-free?
Use a gluten-free all-purpose flour blend for a gluten-free version.
7. Why are they called Russian Tea Balls?
The exact origin is unclear, but they’re believed to be similar to traditional Russian tea cakes, often served with tea.
8. Can I use pre-chopped nuts?
Yes, just ensure they’re finely chopped for even distribution in the dough.
9. Can I add chocolate to the dough?
Yes! Mini chocolate chips or finely chopped dark chocolate are great additions.
10. Are these cookies supposed to be soft or crunchy?
They have a tender, crumbly texture that melts in your mouth.
Conclusion
Buttery Russian Tea Balls are a timeless holiday treat, loved for their delicate flavor and snowy appearance. Whether served at family gatherings or shared as edible gifts, these cookies are sure to impress. Bake a batch today and make your season sweeter!
Print
Buttery Russian Tea Balls – Classic Holiday Cookies
- Prep Time: 15min
- Cook Time: 15min
- Total Time: 30min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
Classic Buttery Russian Tea Balls are the ultimate holiday cookies—deliciously nutty, melt-in-your-mouth, and rolled in powdered sugar. Perfect for festive gatherings!
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped nuts (walnuts, pecans, or almonds)
- For Rolling:
- Extra powdered sugar
Instructions
- Preheat the Oven:
- Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and mix thoroughly.
- Incorporate Dry Ingredients:
- Gradually add flour and salt to the butter mixture. Mix until just combined. Stir in finely chopped nuts.
- Shape and Bake:
- Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes until the bottoms turn lightly golden. The tops should remain pale.
- Cool and Coat in Sugar:
- Let cookies cool for 2-3 minutes. While still warm, roll them in powdered sugar for the first coating.
- Allow to cool completely, then roll again in powdered sugar for a festive finish.
Notes
- Nuts: Use your favorite nuts, but ensure they are finely chopped for even distribution.
- Storage: Store cookies in an airtight container for up to a week.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Variations: Add a hint of almond extract for extra flavor or drizzle with melted chocolate for a twist.
Your email address will not be published. Required fields are marked *