Description
These Russian Tea Balls, also known as Snowball Cookies or Mexican Wedding Cookies, are buttery, tender, and melt-in-your-mouth delicious. Packed with chopped walnuts and lightly coated in powdered sugar, they offer the perfect balance of sweetness and crunch. These cookies are a timeless holiday favorite and make wonderful homemade gifts for friends and family.
Who Is This Recipe For?
This recipe is perfect for:
- Home bakers looking for an easy, elegant cookie recipe.
- Holiday hosts who want to impress guests with festive treats.
- Gift givers who enjoy sharing homemade sweets during Christmas.
- Nut lovers who appreciate the rich texture and flavor of walnuts.
Why It’s Great
- Classic holiday favorite: A must-bake for Christmas cookie trays.
- Easy to make: Simple ingredients and foolproof steps.
- Melt-in-your-mouth texture: Buttery dough that practically dissolves as you bite.
- Perfectly sweet: Not too sugary, with just the right dusting of powdered sugar.
- Great for gifting: Stays fresh for days and looks beautiful in treat boxes.
Ingredients
- 2 cups unsalted butter, softened
- 1 cup granulated sugar
- 4 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 cups chopped walnuts
- Powdered sugar (for rolling)
Kitchen Equipment Needed
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheets
- Parchment paper
- Cooling rack
- Sifter or fine-mesh strainer (for powdered sugar)
How to Make Russian Tea Balls
- Preheat the Oven:
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter, granulated sugar, and vanilla extract until the mixture is light and fluffy. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the creamed butter mixture, stirring until fully combined. - Add the Walnuts:
Stir in the chopped walnuts until evenly distributed throughout the dough. - Shape the Cookies:
Roll the dough into 1-inch balls and place them about 1½ inches apart on the prepared baking sheets. - Bake:
Bake for 18–20 minutes, or until the bottoms are lightly golden. Do not overbake — these cookies should remain pale. - Cool and Roll in Sugar:
Let the cookies cool for 5–10 minutes on the baking sheet, then transfer them to a wire rack. Once slightly cooled, roll each cookie in powdered sugar. After they’re completely cool, roll them again for an extra snowy coating.
Storage
- Room Temperature: Store cookies in an airtight container for up to 7 days.
- Freezer: Freeze uncoated or coated cookies for up to 3 months. Thaw at room temperature before serving.
- Tip: If freezing uncoated cookies, roll them in powdered sugar after thawing to keep them fresh-looking.
FAQ
Q: Can I use a different type of nut?
Yes! Pecans or almonds work wonderfully in place of walnuts.
Q: Do these cookies spread while baking?
No, they hold their round shape — perfect for that “snowball” look.
Q: Can I make them ahead of time?
Absolutely. These cookies stay fresh for several days, making them ideal for holiday prep.
Q: Why roll twice in powdered sugar?
The first coat sticks to the warm cookies; the second coat gives them that beautiful, snowy finish.
Conclusion
These Russian Tea Balls are the perfect combination of buttery richness and nutty crunch, with a sweet dusting of powdered sugar that makes them irresistible. Simple yet elegant, they’re a staple of holiday baking traditions worldwide. Whether you call them snowballs, butterballs, or wedding cookies, one thing is certain — they’ll quickly become a family favorite you’ll bake year after year.
