Classic Snowball Cookies (Russian Tea Cakes)
There’s something magical about these little powdered sugar-dusted gems. Known as Snowball Cookies, Russian Tea Cakes, or even Mexican Wedding Cookies depending on where you’re from, they’re a timeless holiday treat that literally melts in your mouth. Buttery, tender, and packed with toasted nutty flavor, they’re the cookie that disappears first from any cookie platter.
I recently baked a batch, and let me tell you—they turned out perfect. The secret? This time, I incorporated toasting the nuts beforehand. It adds an incredible depth of flavor that takes these from good to unforgettable.
Why You’ll Love These Snowball Cookies
- Melt-in-your-mouth texture: Thanks to the high butter content and no eggs.
- Simple ingredients: Just 6 basics you probably already have.
- Make-ahead friendly: They store beautifully and even taste better the next day.
- Perfect for gifting: Roll them thick in powdered sugar for that snowy look—irresistible!
This recipe makes about 40 cookies and is forgiving—even if your dough doesn’t look “crumbly.” As long as it holds together when shaped, you’re golden.
A Bit of History: The Many Names of These Beloved Cookies
These delicate treats go by different names across cultures, but the recipe is remarkably similar worldwide.
- Snowball Cookies: Popular in the U.S. during the holidays for their wintry, snow-dusted appearance.
- Russian Tea Cakes: A name that became common in American cookbooks in the mid-1900’s and are associated with European roots
- Mexican Wedding Cookies (or Polvorones): Traditionally served at weddings, baptisms, and celebrations in Mexico and Latin America. They’re symbols of good luck and joy. Some variations use pecans (native to Mexico) or add a touch of cinnamon.
No matter the name, they’re a global favorite you simply have to try this year!
Tips for Success
- Use room-temperature butter (not melted) for the best texture.
- Weigh ingredients for accuracy—especially flour!If dough feels too soft, chill for 20–30 minutes.
- The zip-top bag shake method is great for even coating without getting sugar everywhere—work in batches if needed to avoid overcrowding.
- Store in an airtight container up to 1 week, or freeze baked (uncoated) cookies up to 3 months.
Final Thoughts on Snowball Cookies
These snowball cookies are pure holiday joy in every bite—rich, nutty, and impossibly tender. Whether you’re baking for a cookie exchange, a cozy night in, or just because, they’re guaranteed to become a tradition.
Happy baking!
Classic Snowball Cookies (Russian Tea Cakes or Mexican Wedding Cookies)
Print Recipe
EQUIPMENT (affiliate links)
- kitchen scale recommended
- #60 cookie scoop (1 Tbsp)
- Half Sheet Pan no-stick or use parchment paper
Ingredients
- 1 c. (115 g) pecans or walnuts finely chopped (recommend toasting)
- 1 c. (226 g) salted butter softened to room temperature
- ½ c. (60 g) powdered sugar plus more for rolling
- 1 tsp vanilla extract
- 2¼ c. (280 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¼ tsp salt
Powdered Sugar Coating
- 1½ c. (180 g) powdered sugar plus more if needed
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Toast the nuts (don't skip this!): Spread the chopped nuts on a baking sheet and toast for 5–7 minutes until fragrant. Cool completely, then finely chop if needed (a food processor makes this quick).1 c. (115 g) pecans or walnuts
- Cream butter and sugar: Beat the softened butter and ½ cup powdered sugar until light and fluffy (2–3 minutes). Mix in the vanilla.1 c. (226 g) salted butter½ c. (60 g) powdered sugar1 tsp vanilla extract
- Add dry ingredients: Whisk flour and salt together, then gradually mix into the butter mixture on low speed. Stir in the toasted nuts. The dough might look crumbly at first but will hold when pressed—or come together smoothly, depending on butter temperature.2¼ c. (280 g) unbleached all-purpose flour (RECOMMEND WEIGHING)¼ tsp salt
- Shape the balls: Roll tablespoon-sized portions into 1-inch balls and place on baking sheets.
- Bake: 12–15 minutes, until bottoms are lightly golden (tops stay pale).
- Coat with sugar: Let the cookies cool for just 5 minutes (they should still be quite warm). For the classic double coating, first place the warm cookies in a large zip-top bag with about 1½ cups powdered sugar, seal, and gently shake to coat evenly. Remove and let cool completely on a wire rack. Once cooled, repeat: add more powdered sugar to the bag (or a fresh batch) and shake again for that extra thick, snowy layer.1½ c. (180 g) powdered sugar
Notes
- Use room-temperature butter (not melted) for the best texture.
- Weigh ingredients for accuracy—especially flour!
- If dough feels too soft, chill for 20–30 minutes.
- The zip-top bag shake method is great for even coating without getting sugar everywhere—work in batches if needed to avoid overcrowding.
- Store in an airtight container up to 1 week, or freeze baked (uncoated) cookies up to 3 months.
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