Russian Tea Cake Cookies

“These Russian tea cake cookies are classic Christmas cookie favorite of my childhood. You may also know these as Mexican Wedding cookies or Snowball cookies."

- Boston Girl Bakes

key ingredient

confectioners sugar


– unsalted butter softened – powdered (or confectioners) sugar *divided – vanilla extract – all purpose flour – finely chopped toasted pecans *see note – salt

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Russian Tea Cake Cookies Recipe


20 Cookies



total time

32 Minutes

prep time

20 Minutes

1. Prep oven and pans. Position a rack in the center of your oven and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper (or you can use a silicone baking mat).


2. Cream butter, sugar and vanilla. In a large mixing bowl with an electric mixer (I prefer my stand mixer with paddle attachment but a hand mixer will also work) cream together on medium speed, the butter, 2/3 cup powdered sugar, and vanilla until light and fluffy, about 2 to 3 minutes. Stir in flour, nuts, and salt until a soft dough forms.


3. Add remaining ingredients. On low speed, stir in flour, nuts, and salt until a soft dough forms. Dough will be very stiff.


4. Scoop cookies. Using a small cookie scoop, or two spoons shape dough into 1 inch balls. (I like to scoop the dough then roll into a ball with my hands to smooth). Place about 1 inch apart on an ungreased cookie sheet.


5. Bake cookies. Bake in the preheated 400°F oven for about 10-12 minutes until set on edges but not brown. Remove the oven and allow to cool slightly on cookie sheet before removing to a wire cooling rack. Cool slightly on a wire rack.


6. Roll in powdered sugar. Place remaining 2 cups of powdered sugar into a bowl. Roll warm cookies in powdered sugar. Cool completely , then roll again in powdered sugar when cool.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Russian Tea Cakes!



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