My mom has been making these Russian tea balls for Christmas ever since I can remember! It's just not Christmas until I make them.

 

What Are Russian Tea Balls?

Russian Tea Balls (also called Russian Tea Cakes, Mexican Wedding Cookies, Snowballs, Nut Balls, Butterballs) are delicate, tender, buttery cookies made with nuts and coated in powdered sugar. They’re famous for their “melt‑in‑your‑mouth” texture: slightly crumbly, but rich, nutty, and sweet.

These cookies are especially popular around holidays (Christmas, weddings) in many communities. They go by many names in different places, though the basic core is nearly the same. Simple Comfort Food+3ويكيبيديا+3The Crumby Kitchen+3

They typically consist of:

• A base of butter + sugar

• Flour (sometimes mixed with cornstarch or similar lighteners)

• Finely ground or chopped nuts (walnuts, pecans, almonds, hazelnuts)

• Vanilla (or sometimes other flavorings)

• A generous coating of powdered sugar (sometimes double coating)

The cookies bake without spreading much; when removed from the oven, while still warm or slightly warm, they are rolled in powdered sugar. After cooling, many recipes call for a second rolling to get that classic “snowball” look. The Crumby Kitchen+3Quench Magazine+3hallmark.ca+3

Because of the simplicity and the flexible nature, there are many small variations and family tweaks (nut choice, ratio of butter, resting or chilling dough, additional flavors).

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Deep Dive: Ingredients, Function & Tips

Before jumping to the recipe, it helps to understand why each ingredient matters, how to choose or adapt them, and what pitfalls to avoid.

Butter (or fat)

• Type: Unsalted butter is ideal so you control salt; if you use salted, adjust or reduce added salt.

• Temperature: Softened (not melted) is typical, so you can cream it with sugar properly. Over-soft or melted butter leads to spreading or greasy texture.

• Ratio: Often about 1 cup (2 sticks) butter for a batch (e.g. in many standard recipes) hallmark.ca+2Simple Comfort Food+2

Sugar (Powdered / Confectioners’ Sugar)

• Part of the sugar is creamed into butter, giving sweetness and structure.

• Most recipes use powdered sugar (not granulated) so the texture remains fine and the coating is smooth.

• For coating, you’ll need more powdered sugar (double or extra) to roll cookies in while warm and later after cooling.

Flour & Optional Lighteners (Cornstarch)

• All-purpose flour is the standard.

• Some recipes include cornstarch or “softening” flours to lighten texture / reduce toughness. One recipe uses ½ cup cornstarch in addition to the regular flour. Kosher.com

• The ratio of flour is important: too much flour → too dense or dry; too little → cookies may collapse or be overly soft.

Nuts

• Common choices: walnuts, pecans, almonds, hazelnuts.

• Nuts can be finely chopped or ground (some people grind them almost to flour consistency).

• Toasting nuts lightly before folding into dough can deepen flavor (not always necessary, but recommended in more elaborate versions).

• Be sure nuts are dry and cool; warm or oily nuts can affect dough texture.

Vanilla / Flavoring & Salt

• Vanilla extract is nearly universal to add aroma.

• Some recipes include a pinch of salt to balance sweetness.

• Optional additions: a pinch of cinnamon, nutmeg, or citrus zest in mild amounts (for variation).

Powdered Sugar Coating

• Coating is a signature: roll cookies in powdered sugar while still warm, and then again after cooling.

• This gives that “snowball” or snowy effect and also adds sweet outer layer.

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Full Classic Recipe: Russian Tea Balls

Here’s a somewhat large batch version; you can scale down if you prefer fewer cookies. This recipe draws from reliable sources and blends many variations for balance and reliability.

Yield: ~ 4 to 5 dozen (depending on size)
Prep Time: 20–30 minutes (not counting chilling or cooling)
Bake Time: ~ 10–15 minutes per batch
Total Time: ~1.5 hours with rolling and cooling

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• ½ to 1 cup powdered sugar (½ cup for dough, rest for coating)

• 2 ¼ cups all-purpose flour

• Optional: ½ cup cornstarch (to lighten texture) — use if texture seems too heavy

• ¾ cup finely chopped nuts (walnuts, pecans, or a mix)

• 1 tsp pure vanilla extract

• Pinch of salt

• Extra powdered sugar (1–2 cups) for rolling / coating

Equipment

• Mixing bowl(s)

• Electric mixer or hand mixer (or strong arm for creaming)

• Sifter for powdered sugar

• Baking sheets (multiple, adjustable)

• Parchment paper or silicone mats if desired

• Cooling rack

• Small bowl(s) for powdered sugar coating

Instructions

Here is a step‑by‑step method with explanations, plus tips and optional alternate paths.

1. Prepare & Preheat

• Preheat your oven to 350°F (175°C) (some recipes go 350, some a bit lower — 325 for slower bake).

• Line baking sheets with parchment paper or grease lightly, or simply use ungreased if your dough is robust.

• If you plan to toast nuts, you can pre-toast them now: spread nuts on a tray, bake or toast lightly until fragrant (watch carefully so they don’t burn). Let them cool.

2. Cream Butter + Sugar

• In a mixing bowl, cream the softened butter and the portion of powdered sugar (½ cup) until light and fluffy (1–2 minutes).

• Add the vanilla extract and mix to combine.

• The creaming step introduces air and helps distribute fat evenly, which contributes to a lighter texture.

3. Combine Dry Ingredients

• In a separate bowl, whisk together the flour (and cornstarch if you’re using it) and the pinch of salt.

• Gradually add the dry mixture to the creamed butter mixture, mixing just until combined (do not overmix).

• The dough should be stiff but pliable—not crumbly dry, but not overly wet.

4. Fold in Nuts

• Add the finely chopped or ground nuts, folding them gently but thoroughly into the dough, distributing evenly.

• Be careful not to overwork; you just want even nut distribution.

5. Shape the Cookies

• Scoop or pinch off dough portions about the size of a 1‑inch ball (or a bit larger if you prefer).

• Roll each into a smooth ball.

• Place the balls onto prepared baking sheet(s), spacing them ~1 to 1.5 inches apart (they don’t spread much).

• You can also chill the shaped balls briefly (10–15 minutes) if the dough is very soft, to help them maintain shape in oven.

6. Bake

• Bake in preheated oven for about 10–15 minutes, depending on your oven and tray load. You want the bottoms to be just lightly golden; the tops may stay pale.

• Avoid overbaking — they should be firm but not browning heavily.

• If baking multiple trays, rotate them (swap top ↔ bottom) halfway through for even baking.

7. First Coating in Powdered Sugar

• While still warm (not piping hot, but easy to handle), roll each cookie ball gently in powdered sugar.

• Place coated cookies on a wire rack or parchment and let cool to room temperature.

8. Final Coating

• After cookies are fully cooled, roll them again in powdered sugar (or dust more powdered sugar over them). This gives the signature snowball look and adds a final sweet coat.

9. Storage & Serving

• Store cookies in an airtight container (layered with parchment or wax paper) to prevent dampness.

• They can keep well for 3–7 days (sometimes longer) at room temperature.

• For gifting or holiday prep, you can make in advance and keep coated in sugar.

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Variations & Customizations

Because the base is simple, you can adapt to tastes, diet restrictions, or what you have locally.

Variation	What to Change / Add	Notes & Tips
Nut Swap	Use pecans, almonds, hazelnuts instead of (or mixed with) walnuts	Flavor will shift; ensure nuts are fresh.
Flavor Infusion	Add a pinch of cinnamon, nutmeg, or citrus zest (lemon or orange)	Use sparingly so the nut + butter flavor still shines.
Chocolate Twist	After cooling and coating, drizzle melted chocolate over top or half-dip cookies in chocolate	Make sure to let chocolate set; can revert to double sugar coating in parts.
Vegan Version	Replace butter with plant‑based “butter” or margarine; use edible nuts and vegan powdered sugar	Many have done so successfully (see discussion) Reddit
Gluten‑Free	Use a gluten‑free flour blend (with rice flour, almond flour, etc.)	Texture may change; might be a bit more fragile but still lovely.
Chill Time	Chill dough 30 min before shaping (especially in warm kitchens)	Helps maintain shape and make rolling easier.
Different Shapes	Some make oval or flat shapes, or press slightly with a fork	But the ball shape is classic.

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Why These Cookies Are So Popular & Tips for Best Results

Understanding what makes Russian Tea Balls special helps you nail the texture and flavor.

Key Qualities

• Melt‑in‑your‑mouth, tender crumb

• Nutty richness

• Snowy, powdered sugar exterior

• Elegant, simple look

Tips for Perfect Texture & Flavor

1. Don’t overmix — once flour is added, mix just enough to combine. Overmixing develops gluten, making cookies tougher.

2. Use quality nuts, freshly chopped. Old or rancid nuts ruin flavor.

3. Temperature control — if your kitchen is warm, dough may be soft. Chill dough or shaped balls briefly.

4. Watch baking time carefully. They should not brown heavily. Remove when edges are set, bottoms just golden.

5. Coat while warm — rolling in sugar while still warm helps the sugar adhere properly.

6. Double sugar coating after cooling improves the classic look and helps with shelf life.

7. Store properly in airtight containers so cookies don’t absorb humidity or lose their crispness.

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Cultural & Historical Notes

• The name “Russian Tea Cakes” is somewhat a misnomer: these cookies are widely used in various cultures (Mexico, U.S., etc.) under different names (Mexican Wedding Cookies, Snowball Cookies). hallmark.ca+3ويكيبيديا+3The Crumby Kitchen+3

• In the U.S., they’re often associated with Christmas cookie platters and festive baking traditions. ويكيبيديا+2Simple Comfort Food+2

• Many families carry their own version through generations, tweaking nut type, sugar ratio, or flavor additions.

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Troubleshooting & FAQs

Problem	Possible Causes	Solution
Dough too soft / sticky	Warm kitchen, too much butter, insufficient flour	Chill dough, add a bit more flour, shape in a cooler environment
Cookies spreading too much	Over-soft dough, too low chill, too much butter	Chill dough/balls before baking; ensure oven is fully preheated
Too dense / dry cookies	Too much flour, overbaking, overmix	Reduce flour slightly, watch bake time, stop mixing once combined
Sugar coating falls off	Sugar rolled when cookies too cool or not enough sugar	Roll while warm first, then again after cooling
Nuts not noticeable	Nuts too large or not evenly distributed	Chop finely; fold carefully; toast for more aroma

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Serving & Presentation Ideas

• Serve with tea or coffee (classic pairing)

• Arrange on a platter with holiday décor, contrasting colors so the white “snowballs” stand out

• Pack in decorative tins with layers of parchment; the sugar coating helps protect from sticking

• Use as gifts during holidays or celebrations

• Combine with other cookies for a festive assortment

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If you like, I can also provide a version of this recipe scaled for small batches (e.g. 12 cookies), or translate it into French or Arabic. Would you like me to send that version?