Snowball Cookies (Russian Tea Cakes)

In America they're called Snowball Cookies. In other places they're Russian Tea Cakes or Mexican Wedding Cookies. Whatever you call them, they're the same melt-in-your-mouth little balls of buttery shortbread and toasted nuts, rolled twice in powdered sugar until they look like tiny snowballs. They have just 6 ingredients, no eggs, and they're one of the most popular Christmas cookies in the US every single year.

Why you'll love these snowball cookies

• Melt-in-your-mouth texture, buttery and tender.
• Just 6 ingredients, and no eggs.
• They look like snow, so they're perfect for Christmas cookie platters.
• Freeze beautifully, so you can bake them weeks ahead.

Ingredients (makes about 36 cookies)

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus 1 cup (120 g) more for rolling
• 1 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1/4 tsp salt
• 3/4 cup (90 g) walnuts or pecans, toasted and very finely chopped

Instructions

1. Cream the butter, 1/2 cup powdered sugar and vanilla until light and fluffy, about 2–3 minutes.
2. Add the flour and salt and mix on low speed until combined, then mix in the chopped nuts.
3. Chill the dough for 30 minutes.
4. Preheat the oven to 350°F (175°C) and line baking trays.
5. Shape into 1-inch (2.5 cm) balls and place them 1 inch apart.
6. Bake for 12–14 minutes, until the bottoms are lightly golden. The tops should stay pale.
7. First roll. Cool for 5 minutes, then roll the warm cookies gently in powdered sugar.
8. Second roll. When they're completely cool, roll them again for a thick, snowy coat.

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Alla's tips

• Toast the nuts. It makes a huge difference in flavour, and only takes 7–8 minutes.
• Chop the nuts very finely. Big pieces make the cookies crumble.
• Don't let them brown on top. They should stay pale, with only lightly golden bottoms.
• Roll twice. The first roll while warm melts slightly into a base layer; the second gives the snowy look.
• Handle gently while warm. They're fragile straight from the oven.
• Make the balls the same size so they bake evenly.

Variations

• Almond: use toasted almonds and 1/2 tsp almond extract.
• Chocolate: replace 1/4 cup of the flour with cocoa powder.
• Nut-free: leave out the nuts and add 2 tbsp extra flour.
• Spiced: add 1/2 tsp cinnamon to the rolling sugar.

Storage

Keep in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months, then re-roll in powdered sugar after thawing.

FAQ

What's the difference between Russian tea cakes, snowball cookies and Mexican wedding cookies? They're essentially the same cookie: butter, flour, powdered sugar and finely chopped nuts, rolled in powdered sugar. Different countries and families just have different names for it!

Why are my cookies flat? The butter was too soft or the dough wasn't chilled. Chill for at least 30 minutes.

Why are they crumbly? The nuts were chopped too coarsely, or the dough was overbaked.

Can I make them without nuts? Yes. Add 2 tbsp extra flour and they'll be lovely, simple butter cookies.

Why did the powdered sugar disappear? Rolling them while too hot melts the sugar. Do one light roll warm, then a thick second roll once fully cool.

Can I freeze the dough? Yes. Freeze the shaped balls and bake from frozen, adding 1–2 minutes.

More Christmas cookies to try

• Chocolate Crinkle Cookies
• Raspberry Linzer Cookies
• Pryaniki (Russian Honey Spice Cookies)
• Russian Caramel Cookies (Oreshki)

Hugs, Alla xox

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