Russian tea cookies are tender, buttery little cookies made with finely chopped pecans and rolled in powdered sugar. Also known as snowballs or Mexican wedding cookies in some households, they are baked until just set, then coated twice for a delicate, snowy finish; names and family versions vary, and the origin of the style is disputed.
Ingredients
- 1 cup (227 g) unsalted butter, softened but still cool
- 1/2 cup (60 g) powdered sugar, for the dough
- 1 teaspoon (5 ml) vanilla extract
- 2 1/4 cups (281 g) all-purpose flour, spooned into the measuring cup and leveled
- 1/4 teaspoon (1.5 g) fine salt
- 3/4 cup (85 g) finely chopped pecans
- 1 cup (120 g) powdered sugar, for coating, plus up to 1/4 cup (30 g) more if needed
Instructions
- Heat the oven and prepare the pans. Set a rack in the center of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper. The parchment makes it easier to lift off the delicate cookies and keeps the bottoms from browning too quickly. If you have only one baking sheet, bake in batches and let the pan cool before adding the next batch.
- Cream the butter and sugar. Put the softened butter and the 1/2 cup (60 g) powdered sugar in a mixing bowl. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, scraping the bowl once, until the mixture looks creamy and evenly blended. It does not need to become very fluffy. Beat in the vanilla. Butter that is too cold may stay lumpy; butter that is shiny or nearly melted can make the dough greasy and the cookies more likely to spread.
- Mix in the flour, salt, and pecans. Whisk the flour and salt together in a separate bowl, then add them to the butter mixture in two additions on low speed. Stop as soon as the flour is mostly incorporated. Stir in the chopped pecans with a sturdy spoon or spatula until there are no dry pockets. The finished dough should feel soft and slightly crumbly, but should hold together when pressed between your fingers. If it seems dry, press and fold it gently rather than adding liquid right away.
- Shape the cookies. Scoop about 1 tablespoon of dough for each cookie and roll it gently between your palms into a ball about 1 inch (2.5 cm) across. A small cookie scoop helps keep the batch even. Arrange the balls on the prepared pans with about 1 1/2 inches (4 cm) between them. They spread only a little, but space lets hot air move around them. If the dough cracks as you roll, squeeze each portion once or twice to bring it together; avoid compacting it firmly.
- Bake until set, not deeply browned. Bake for 12 to 14 minutes, until the cookies look dry on top and their bottoms are just faintly golden. Their tops should stay pale. If baking two sheets at once, switch their positions and rotate them front to back after about 7 minutes. Start checking at 12 minutes because pan material and oven accuracy affect the timing. The cookies will be fragile straight from the oven, so do not try to move them yet.
- Coat while warm, then coat again when cool. Leave the cookies on the baking sheet for 5 minutes. Put the coating sugar in a shallow bowl and gently roll each warm cookie in it. Transfer them to a rack and let them cool for about 15 minutes, until no longer warm. Roll them in the powdered sugar a second time for the classic opaque finish. If sugar has become damp or clumpy in the bowl, replace it with fresh sugar for the final coating.
Tips
- Measure flour carefully. For cups, fluff the flour, spoon it into the measuring cup, and level the top without packing it down. Too much flour is the most common reason these cookies turn dry or refuse to hold together. Weighing the stated 281 g is the most consistent option.
- Chop the pecans finely and evenly. Large chunks can make the small dough balls difficult to shape and can cause them to break when handled. A knife gives a more even chop than pulsing for too long in a food processor, which can turn some of the nuts into oily crumbs.
- Use the right butter texture. Take the butter out of the refrigerator long enough for it to yield slightly when pressed, but not so long that it looks slick. If the dough becomes very soft while shaping, cover it and refrigerate it for 15 to 20 minutes; chilled dough is easier to roll and is less likely to flatten.
- Keep the first sugar coating gentle. Warm cookies are tender, so lift them with a small spatula and roll them carefully. A few crumbs in the first bowl are normal. The second coating goes on after cooling and gives a cleaner, more even appearance.
Serving Suggestions
Serve Russian tea cookies at room temperature with black tea, green tea, coffee, or hot chocolate. Their buttery crumb and sweet coating pair especially well with unsweetened drinks, which balance the sugar without competing with the toasted, nutty flavor. Arrange them on a small plate or cookie tray with space between the pieces so the coating stays neat.
For a holiday or tea-table assortment, serve them alongside crisp ginger cookies, shortbread, or fruit. They are rich, so a couple per person is usually a satisfying portion. If you are serving them after dinner, let the cookies sit out for a few minutes after taking them from a cool room; their aroma and texture are more noticeable when they are not cold.
Variations
Use another nut: Finely chopped walnuts are a close substitute for pecans and give the cookies a slightly more earthy flavor. Almonds work too, although they are firmer and less buttery. Keep the quantity at 3/4 cup (85 g), and chop whichever nut you choose finely enough to distribute through the dough.
Add citrus: Mix 1 teaspoon (about 2 g) of finely grated orange or lemon zest into the butter and sugar. The citrus adds a fresh aroma without changing the dough structure. Avoid adding juice, which introduces extra moisture and can make the dough sticky.
Make them without nuts: Replace the pecans with 3/4 cup (85 g) finely chopped toasted oats or finely chopped pumpkin seeds for a different texture and flavor. This changes the traditional nutty character, and the dough may feel a little less rich. If avoiding nuts because of an allergy, check ingredient labels and prevent cross-contact with utensils and baking sheets.
Change the coating: Add 1/2 teaspoon of ground cinnamon to the powdered sugar for a gently spiced finish. For a less sweet result, use a light first coating and a generous second coating only where needed. Do not reduce the sugar in the dough too sharply, because it contributes to the cookies’ tender texture as well as their sweetness.
Storage and Reheating
Once fully cool, store the cookies in an airtight container at room temperature for up to 5 days. Keep them in a single layer if possible, or place parchment between layers so the sugar coating does not rub off. A cool, dry cupboard is preferable to a warm spot near the oven, where the butter can soften and the coating may turn damp.
For longer storage, freeze the baked, cooled cookies in a sealed freezer-safe container for up to 2 months. Separate layers with parchment. Thaw them uncovered at room temperature for about 30 to 45 minutes; covering them while they are still cold can trap condensation and make the powdered sugar wet. Add a fresh dusting of powdered sugar after thawing if the coating has disappeared.
You can also freeze unbaked dough balls on a tray until firm, then transfer them to a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding roughly 2 to 4 minutes and checking for pale tops and lightly golden bottoms. These cookies are best served at room temperature, so reheating is not necessary. As with other perishable foods, refrigerate any food that requires refrigeration within 2 hours; these plain baked cookies are generally stored at room temperature as directed above.
Frequently Asked Questions
Are Russian tea cookies the same as Mexican wedding cookies?
They are closely related styles of small, nut-filled, powdered-sugar cookies, and many recipes use nearly the same method. Names differ by household and region, and recipes vary in the nut, flavoring, and proportions. This version uses pecans and vanilla; it is one familiar variation rather than the only version.
Why are my cookies falling apart?
They are delicate while hot, so let them rest on the baking sheet for the full 5 minutes before moving them. If they still crumble after cooling, the dough may have had too much flour, the pecans may have been chopped too coarsely, or the dough may not have been pressed together enough when shaped. Measure flour by weight or spoon-and-level it, then gently squeeze each portion into a cohesive ball.
Can I make the dough ahead?
Yes. Cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 to 25 minutes, just until workable, then shape and bake as directed. You can also shape the balls before chilling them; if they are very firm, allow a few extra minutes in the oven and judge doneness by the pale tops and lightly golden bottoms.
Do I have to toast the pecans first?
No. Untoasted pecans work well and keep the recipe straightforward. Toasting them briefly can deepen their flavor, but cool them completely before chopping and mixing them into the dough. Warm nuts can soften the butter and make the mixture greasy. If you toast them, watch closely because chopped nuts can brown quickly.
Can I use salted butter?
Yes. Use the same 1 cup (227 g) of salted butter and omit the 1/4 teaspoon of added salt. Salt levels vary among butter brands, so the cookies may taste a little more or less seasoned. Unsalted butter gives you more control, but either kind can produce a good batch.
Why do you roll the cookies in sugar twice?
The first coating sticks to the warm surface, while the second adds the thicker, snowy finish associated with these cookies. If you coat them only after they are completely cool, much of the sugar can fall away. If you coat them while piping hot, they are more likely to break. The short rest before the first roll is a useful middle ground.
Related
- Traditional Russian Breakfast: Syrniki Pancakes
- Traditional Russian Food for Thanksgiving: Roast Goose
- Russian Soup Recipes: Make a Hearty Beet Borscht
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