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Russian Tea Cakes

Snowball Cookies

Also known as Russian Tea Cakes, these cookies are easy to make and perfect for winter baking.
Course Dessert
Keyword cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 40


  • 1 cup unsalted butter room temperature
  • 1 1/2 cups powdered sugar divided
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup 85g finely chopped nuts (such as pecans)


  • In a large mixer bowl, beat the butter and 1/2 a cup (58g) of powdered sugar together until smooth.
  • Add the vanilla extract and mix until smooth.
  • Add the flour and salt and mix on low speed just until the dough comes together.
  • Stir in the chopped nuts.
  • Scoop tablespoon sized balls of dough and shape into a ball, placing on the prepared cookie sheet 1-2 inches apart. Refrigerate about an hour.
  • While the dough is chilling, preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat.
  • Bake for 7-10 minutes, or until the bottoms are just lightly brown.
  • Remove from the oven and allow to cool for a few minutes, until you can handle them.
  • Sift the remaining 1 cup of powdered sugar into a small, shallow bowl and roll each cookie in it until well coated. The sugar will melt a little bit. Allow the cookies to cool completely, then re-roll in powdered sugar.
  • Store in an airtight container for up to a week.


Very slightly adapted from: Life Love and Sugar