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Home » Type » Desserts » Cookies » Easy Russian Tea Cakes Recipe aka Snowball Cookies – Freezer-Friendly! {video}

Easy Russian Tea Cakes Recipe aka Snowball Cookies – Freezer-Friendly! {video}

December 16, 2020 by Faith 13 Comments

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Russian Tea Cakes are rich and buttery cookies with a texture similar to shortbread. They’re quick and easy to make and very festive coated in powdered sugar, which looks like snow!

Snowball Cookies in Cookie Tin with Wax Paper

For the last day of my 7 Days of Festive Holiday Treats event, I wanted to share a cookie from my childhood.

My mom has made Russian Tea Cakes (also called Mexican Wedding Cookies, Italian Wedding Cookies, Butterball Cookies, and Snowball Cookies) every Christmas for as long as I can remember. She usually just calls them “Butterballs”!

7daysoffestiveholidaytreats

These bite-sized cookies are rich and buttery. They’re very much like shortbread, with the addition of nuts and a pretty powdered sugar coating. They’re festive and always a favorite!

In This Article

  • Why You’ll Love This Recipe
  • What Are Russian Tea Cakes?
  • The Best Russian Tea Cakes Recipe
  • FAQs
  • 7 Days of Festive Holiday Treats on An Edible Mosaic
  • More Sweet Festive Treats to Try
  • Russian Tea Cakes (aka Snowball Cookies)

Why You’ll Love This Recipe

  • They’re pretty. They look like little snowballs with a dusting of “snow”, aka powdered sugar.
  • Easy to make. In less than an hour (including cleanup time), you’ll have a delicious batch whipped up.
  • They stay fresh for quite a while. If you keep these cookies in an airtight container, they will last 1 to 2 weeks at room temperature.
  • Make them ahead. You can save yourself some time around the holidays by stashing these cookies in your freezer a couple months in advance.
  • They ship well! Homemade cookies are a lovely Christmas gift and these are a great choice.
Butter Balls Cookies with Red Christmas Ornament

What Are Russian Tea Cakes?

Russian Tea Cakes are actually cookies that are similar to shortbread. They are easy to make with a relatively short ingredient list, usually containing flour, butter, nuts, and sugar.

They are rolled in powdered sugar while they’re still hot, and then cooled to room temperature and rolled in powdered sugar a second time.

Other Names for Russian Tea Cakes

You might know Russian Tea Cakes as Mexican Wedding Cookies, Mexican Wedding Cakes, Italian Butterball Cookies, Italian Wedding Cookies, Butterball Cookies, Butter Balls Cookies, or Snowball Cookies.

Are there any other names out there for these little treats? If so, please tell me in the comments below! I know I’m probably forgetting a few.

Russian Tea Cakes Cookies on Small Plate on Top of Books

The Best Russian Tea Cakes Recipe

These are so easy to make! We start with minimal ingredients. The dough is mixed up, and then rolled into balls and baked. And then of course rolled in powdered sugar!

Ingredients

russian tea cake cookie ingredients
  • Butter
  • Powered Sugar
  • Vanilla
  • Flour
  • Salt
  • Nuts (such as hazelnuts, walnuts, pecans, or almonds)

Step-by-Step Instructions

how to make russian tea cakes collage
  1. Add the butter, powdered sugar and vanilla to a large bowl. 
  2. You can use an electric beater or just mix the dough by hand.
  3. Stir in the flour, salt, and chopped nuts.
  4. The dough will be fairly thick and crumbly, but you should be able to shape it into balls when you squeeze it.
  5. Shape the dough into 1-tablespoon size balls with a scoop, and then roll them until smooth.
  6. Arrange the dough balls on a large cookie sheet.
  7. Bake the cookies until they’re set and golden brown on the bottom.
  8. Carefully roll the warm cookies in powdered sugar.
  9. Place the rolled cookies on a wire rack to cool completely. Once the cookies are cooled, roll them again in powdered sugar.

Pro Tip: Your butter should be softened, but not fully melted.

Russian Tea Cakes Coated in Powdered Sugar

Pro Tip: Instead of rolling Russian Tea Cakes in powdered sugar a second time, you can generously sift powdered sugar on top once they’re cooled.

FAQs

How Do I Store Russian Tea Cakes?

  1. Make sure the cookies are cooled to room temperature.
  2. Layer the cookies between wax paper in an airtight container.
  3. Store them at room temperature for at least 1 week (and up to 2). Alternatively, you can store them in the freezer for up to 3 months.
Italian Butterballs Cookies

Do Snowball Cookies Ship Well?

Yes! These cookies are firm and circular so they’re not prone to breaking when shipped.

When shipping, be sure to store them well-wrapped in an air-tight container to keep them as fresh as possible.

What Kind of Nuts Are Usually Used in Mexican Wedding Cakes?

Pecans are the nuts most often found in Mexican Wedding Cakes.

My mom always used walnuts when she made these cookies, referring to them as Butterball Cookies.

I like to play around with the type of nut when I make Russian Tea Cakes. Hazelnuts and almonds are a couple of my favorites.

Top View of Butterballs with Coffee

7 Days of Festive Holiday Treats on An Edible Mosaic

Just in case you missed a post, here my first six recipes for this event:

  • Dark Chocolate Coated Cranberry Cake Bites – sweet/tart cranberry + dark chocolate is a match made in heaven
  • Peanut Butter Banana Bread Whoopie Pies – these are vegan, grain free, and naturally sweetened
  • Coconut-Vanilla “Honey” Syrup – this vegan syrup is great drizzled on toast, yogurt, or oatmeal
  • Cranberry Flax Cookies – these naturally sweetened cookie bites are crispy and perfect with a festive holiday tea
  • Nutty Biscotti – pair one with a hot cup of coffee or a festive latte for the mid-morning or afternoon treat
  • Gingersnap + White Chocolate Truffles – made with Gingersnap Cookies, these are packed with flavor
Close Up of Russian Tea Cakes

More Sweet Festive Treats to Try

  • Ma’amoul (Middle Eastern Date Filled Cookies)
  • Chocolate Covered Sponge Candy
  • No Bake Chocolate Peppermint Cheesecake Bites
  • Cranberry Oatmeal Bars
  • Chocolate Peppermint Bark
Russian Tea Cakes Recipe in Cookie Tin

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

easy russian tea cakes featured image

Russian Tea Cakes (aka Snowball Cookies)

By: Faith Gorsky
Russian Tea Cakes are rich and buttery cookies with a texture similar to shortbread. They’re quick and easy to make and very festive coated in powdered sugar, which looks like snow!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 22 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 328 kcal

Ingredients
 
 

  • 1 cup unsalted butter softened but not melted
  • 1 1/2 cups powdered sugar divided
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • Scant 1/2 teaspoon salt
  • 3/4 cup hazelnuts finely chopped (or walnuts, pecans, or almonds)

Instructions
 

  • Preheat oven to 400F.
  • Mix together the butter, 1/2 cup powdered sugar, and vanilla in a large bowl.
  • Stir in the flour, nuts, and salt until the dough holds together when squeezed.
  • Shape the dough into 1-tablespoon-sized balls and roll the balls between your hands until smooth.
  • Place the cookies about 1 inch apart on an ungreased cookie sheet.
  • Bake until the cookies are set and golden brown on the bottom, about 10 to 12 minutes.
  • While they’re still warm, roll the cookies in the remaining 1 cup powdered sugar.
  • Place the cookies on a wire rack to cool completely.
  • Roll the cookies in powdered sugar a second time.

Video

Faith’s Tips

  • Recipe Yield and Serving Size: This recipe makes 36 cookies, which is 12 servings. Each serving is 3 cookies.
  • Soften the Butter: The butter should be softened, but not fully melted.
  • If You Don’t Feel Like Rolling Them in Powdered Sugar Twice: Instead of rolling these cookies in powdered sugar a second time, you can generously sift powdered sugar on top once they’re cooled.
  • Storage: Make sure the cookies are cooled to room temperature, and then layer them between wax paper in an airtight container. Store them at room temperature for at least 1 week (and up to 2). Alternatively, you can store them in the freezer for up to 3 months.

Nutrition

Nutrition Facts
Russian Tea Cakes (aka Snowball Cookies)
Amount Per Serving (3 cookies)
Calories 328 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 41mg14%
Sodium 3mg0%
Potassium 81mg2%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 473IU9%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Butter Balls Cookies, Butterball Cookies, Italian Butterball Cookies, Italian Wedding Cookies, Mexican Wedding Cakes, Mexican Wedding Cookies, Russian Tea Cakes, Snowball Cookies
Tried this recipe?Let me know how it was!
russian tea cakes recipe pin

Filed Under: Christmas, Cookies Tagged: Butter Balls Cookies, Butterball Cookies, Italian Butterball Cookies, Italian Wedding Cookies, Mexican Wedding Cakes, Mexican Wedding Cookies, Russian Tea Cakes, Snowball Cookies

Comments

  1. Cris says

    December 12, 2022 at 12:34 pm

    I like to make them in the crescent shapes. Delicious!

    Reply
  2. Joanna says

    November 25, 2022 at 5:27 pm

    This is exactly how my mom made them. Such good memories and delicious!

    Reply
  3. Pam Mauldin says

    November 22, 2022 at 4:30 pm

    5 stars
    My grandmother used to make these and they have always been my favorite. Thank you for sharing ❤️

    Reply
  4. Joanne T Ferguson says

    November 30, 2013 at 4:30 am

    G’day Faith! I have very fond memories of these cookies from childhood, true!
    WISH I could come through the screen and try one of these right now too!
    Cheers! Joanne

    Reply
  5. Sarah says

    December 24, 2012 at 4:55 am

    Actually these Russian Tea Cakes (we call them Mexican Wedding Cookies) are my favorite holiday treat! Or anything with peppermint!

    Reply
  6. Carol | a cup of mascarpone says

    December 21, 2012 at 8:23 pm

    My most favorite Christmas cookie…these are lovely, Faith, and your photography is beautiful!

    Reply
  7. Jeanne Weeks says

    December 21, 2012 at 9:37 am

    I love the Russian tea cakes. One of many things I am looking forward to this season. I also loved the EVENT that went along with the cookie baking. A joyous occasion filled with laughter, fun, flower and love.
    Although I rarely post on your site Faith, I enjoy it regularly. The butterballs brought back such a nice memory that I had to comment. Thank you. :*} Jeanne

    Reply
  8. grace says

    December 19, 2012 at 5:11 pm

    these cookies have so many names, but they’re so tasty!
    my favorite festive recipe is lame, but i love gingerbread cookies. :)

    Reply
  9. Julia {The Roasted Root} says

    December 18, 2012 at 11:41 pm

    My family makes Russian tea cakes every year at our baking extravaganza! Yours look great and I’ll have to give your recipe a go!

    Reply
  10. [email protected] says

    December 18, 2012 at 2:16 pm

    What an ethnically divers cookie lol. It’s like also the Greek kourabiedes. They do look delicious. A family classic is a pineapple bavaroise for the holiday.

    Reply
  11. Rosa Mayland says

    December 18, 2012 at 1:13 pm

    Those are some of my favorite cookies! I always make them for Xmas…

    Mince pies are just fabulous. They remind me of England and are so festive.

    Cheers,

    Rosa

    Reply
  12. Ashley - Baker by Nature says

    December 18, 2012 at 10:35 am

    My boyfriend is Russian, I should totally make these for us on Christmas eve!!!

    Reply
  13. [email protected] says

    December 18, 2012 at 10:31 am

    I literally made this very recipe last night. I made it from my very favorite cookie cookbook, Betty Crocker Cookie Cookbook. I also used KAF, because as far as I’m concerned, there exists no better flour for excellent baked goods! I have always loved these cookies as long as I can remember. I’ve used walnuts, pecans and almonds in them. I think I like pecans best, but I used walnuts last night because that’s what I had on hand already ground up. Currently, my favorite treat around the holidays in that Saltine cracker toffee. But these cookies come in a close second.

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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