These Russian Tea Cakes are the melt-in-your-mouth Christmas cookies everyone remembers but nobody talks about enough. Soft, buttery, lightly sweet, packed with toasted nuts, and rolled in a double layer of snowy powdered sugar — they’re the kind of cookie that disappears off the plate before the coffee even brews.

They taste like something your mother or grandmother made without a recipe — just butter, flour, love, and a “here, taste this real quick.” They’re simple, comforting, nostalgic, and they belong in every holiday cookie box. If you want a cookie that never fails and always gets a “WOW,” this is it.

❄️ Russian Tea Cakes (Snowball Cookies)

Makes: 24–30 cookies
Prep: 10 minutes
Bake: 10–12 minutes

🧈 Ingredients

• 1 cup unsalted butter, softened

• ½ cup powdered sugar (plus more for rolling)

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon kosher salt

• ¾ cup finely pecans or walnuts

👩🏻‍🍳 Directions

1️⃣ Cream the Butter

Beat butter + powdered sugar until light and fluffy.
Add vanilla and mix.

2️⃣ Add the Dry Ingredients

Stir in flour + salt until combined.
Fold in the nuts.

Chill dough 30 minutes — helps keep them round.

3️⃣ Shape + Bake

Roll dough into 1-inch balls.
Place on a parchment-lined baking sheet.
Bake at 400°F for 10–12 minutes, until bottoms just start to turn golden.

4️⃣ Powdered Sugar Magic

While warm, roll cookies in powdered sugar.
Cool completely, then roll again for that perfect “snowball” look.

✨ Tips from a Chef

• Toasting the nuts first (350°F for 6–8 minutes) = richer flavor.

• Double roll in sugar — once warm, once cooled — for the best coat.

• Store in a tin like the old-school Italian grandma method. They stay perfect for a week.