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With their tender crumbly texture and heavenly taste, Russian Tea Cakes are an irresistible holiday tradition. These bite-sized buttery, nutty delights are perfect for sharing, gifting, or simply treating yourself!
What Are Russian Tea Cakes
Russian Tea Cakes, also known as snowball cookies, stand as a classic holiday treat. Their delicate, melt-in-your-mouth texture showcases a delightful interplay of buttery and nutty flavors, complemented by a dusting of powdered sugar reminiscent of a light snowfall. Ideal for pairing with a cup of tea or coffee, these popular Christmas cookies make for a perfect companion to cozy winter evenings.
Why You’ll Love Russian Tea Cakes
- Easy Cookie Recipe! Perfect for novice bakers. This simple Russian tea cakes recipe takes you from mixing bowl to oven with ease, requiring no fancy skills and less than 10 ingredients.
- Melt In Your Mouth! The combination of butter, powdered sugar, and finely chopped nuts creates a tender and crumbly texture that dissolves into sheer bliss with every bite.
- Perfect Holiday Gift! Beyond being a yummy addition to your own festive spread, these cookies make for perfect gifts. Packaged in charming boxes or tins, they become tokens of love.
Ingredients You’ll Love
- Unsalted Butter: Adds buttery richness and contributes to the delicate texture. You should always use unsalted butter in baking to control the saltiness of your baked goods.
- Powdered Sugar: This finely ground sugar dissolves easily into the dough, providing sweetness and a crumbly texture. Additionally, used to dust the baked cookies with a powdery white coating. You can not substitute with granulated sugar.
- Vanilla Extract: Adds a warm and aromatic flavor to the cookies.
- All-Purpose Flour: Serves as the structural foundation and helps to bind the ingredients together.
- Salt: Balances the sweetness and intensifies the overall taste.
- Finely Chopped Nuts: Introduces a yummy crunch and nutty undertone. Popular choices include almonds, pecans, or walnuts, but you can even use macadamia nuts.
Like making Mexican wedding cookies, these bite-size wonders involve creating a simple dough, baking cookie balls, and then rolling them in powdered sugar. It’s a straightforward process that doesn’t require any special skills or much prep time.
Make The Dough
Begin by creaming the softened unsalted butter and powdered sugar together in a large bowl by hand or in a stand mixer until the mixture reaches a light and fluffy consistency. Then stir in the vanilla extract until well combined.
Now, mix the flour and salt together in a separate bowl. Then gradually add the flour mixture to the butter mixture, mixing just until combined. Finally, fold in the finely chopped nuts, and the dough is complete.
Form The Cookies
Next, scoop small portions of the dough and delicately roll them into 1-inch balls. Then place them on a baking sheet lined with parchment paper or a silicone baking mat. Make sure to space each cookie about an inch apart to allow them room to bake.
Bake The Cookies
Transfer the formed cookies into an oven preheated to 400°F (200°C) and bake for 10 to 12 minutes until the cookies set but do not brown. Then remove them from the oven and allow them to cool for just a couple of minutes on the cookie sheet.
Next, carefully roll each cookie in a bowl of powdered sugar while they are still warm. Then set them on a wire rack to cool completely.
Roll Again And Serve
Once fully cooled, roll the Russian tea cakes once again in powdered sugar to create a thicker coating resembling snowballs. Then serve them immediately with some other favorites like snickerdoodles and peanut butter blossoms or store them for later enjoyment.
Frequently Asked Questions
Why are they called Russian Tea Cakes?
The origin of the name is uncertain, but theories connect it to the 19th-century association of Russia with elegance. Alternatively, the cookies might have derived their name from Russian tea. Another theory connects it to Mexico, where similar cookies called “polvorones” were possibly translated incorrectly.
What can I add to my cookies?
Aside from using different types of nuts, consider incorporating mini chocolate chips or a teaspoon of citrus zest into the dough. Another idea is to roll the cookies in a mixture of powdered sugar and cocoa or cinnamon for a flavorful twist.
Why are my cookies hard?
Overmixing the dough or overbaking could be potential causes. To prevent the Russian teacakes from becoming hard, make sure to stop mixing the dough once combined and promptly remove the cookies from the oven once they set.
Expert Tips
- The butter matters. Choose high-quality unsalted butter, as it significantly influences the flavor and texture of the cookies. Also, ensure the butter softens to room temperature to create a smoother dough.
- Sift the powdered sugar. Before incorporating the powdered sugar into the dough or using it for rolling, consider sifting it. This ensures a smoother texture and helps prevent lumps.
- Chill the dough if needed. If you find that your dough is too warm or soft to handle, chill it in the fridge for about 15 to 20 minutes before shaping it into balls.
- Form uniform cookie balls. It’s important to shape balls of dough that are all about the same size to ensure even baking. Using a cookie scoop can make this process easier.
- Watch them closely. First, properly preheat your oven to 400°F (200°C). Then while baking, keep a close eye on the Russian tea cakes. You want them to set without browning.
- Roll the cookies properly. Once out of the oven, roll the cookies in powdered sugar for the first time while they are still warm. This helps the sugar adhere better. Then wait until they are completely cool to roll them in the sugar once again.
Storage
You can store Russian tea cakes in an airtight container at room temperature for up to a week. To maintain freshness, place a piece of parchment paper between the layers of cookies to prevent sticking. If you wish to extend their shelf life, these cookies freeze exceptionally well for up to 3 months. Just thaw the frozen cookies at room temperature before enjoying them.
Discover More Delicious Cookies
- Linzer Cookies
- Coconut Macaroons
- No Bake Chocolate Oatmeal Cookies
- Twix Cookies
- Rugelach Cookies
- Easy Sugar Cookies
Russian Tea Cakes
Equipment
Ingredients
For Cookies
- 1 cup unsalted butter softened
- ½ cup powdered sugar same as confectioners' sugar or icing sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 cup nuts such as almonds, pecans or walnuts, finely chopped
For Rolling
- 1 cup powder sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and ½ cup of powdered sugar until light and fluffy. Stir in the vanilla extract.
- In a separate bowl, mix together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the finely chopped nuts.
- Take small portions of the dough and roll them into 1-inch balls. Place these balls on the prepared baking sheet, spacing them about an inch apart.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are set but not browned.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a minute or two. While still warm, carefully roll each cookie in a bowl of powdered sugar to coat. Place them on a wire rack to cool completely.
- Once the cookies have completely cooled, roll them in powdered sugar again for a thicker coating.
Tips & Notes:
- Nut Choices: Feel free to experiment with different types of nuts. Pecans, walnuts, and almonds are all great choices. Just make sure they’re finely chopped to blend seamlessly into the dough.
- Butter Temperature: It’s crucial to use softened butter for this recipe. This ensures your dough has the right consistency and the sugar blends in smoothly.
- Sugar Coating: For the best result, roll the cookies in powdered sugar twice. The first coat should be applied when they’re still warm, so it adheres well. The second coat, after they’ve cooled, gives them that classic snowy look.
- Baking Watch: Keep a close eye on the cookies while they bake. They should be set but not browned. Overbaking can lead to a less desirable, harder texture.
